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Cauliflower, Chick Peas and Tofu

Adapted from CHOW

4 Tbsp vegetable oil
1/2 tsp fennel seeds
1 small yellow onion, finely chopped
2 Tbsp grated fresh ginger (from about a 3-inch piece)
2 medium garlic cloves, minced to a paste
1 tsp garam masala
1/2 tsp turmeric
1/8 tsp cayenne pepper
Kosher salt
1/2 c plus 2 Tbsp water
1 (15-ounce) can chickpeas drained and rinsed (about 1 1/2 cups)
1 1/2 lbs cauliflower (about 1 medium head), trimmed and cut into 1-inch florets
1/2 c all-purpose flour
1 (12-to 14-ounce) package extra-firm tofu, large dice
Freshly ground black pepper
1 large handful cilantro, leaves and stems coarsely chopped
2 Tbsp freshly squeezed lime juice (from about 1 medium lime)
Steamed brown rice or steamed white rice for serving (optional)
Yogurt, for serving (optional)
Naan or chapati, for serving (optional)

In a large skillet with a lid, heat 2 Tbsp oil over medium heat. Add fennel seeds and toast, stirring frequently, until fragrant (about 1 min).

Add onion, ginger and garlic to pan, cook stirring frequently until browned (about 10 mins).

Add garam masala, turmeric, cayenne and salt to pan. Continue cooking and sprinkle in 1-2 Tbsp of water as you stir.

Add in chickpeas, cauliflower, and remaining 1/2 c water. Cook covered until cauliflower is tender (15-20 mins).

Place flour in a large bowl. Place cubed tofu onto paper towels and pat dry. Season tofu with salt and pepper. Toss tofu in flower to coat.

Heat a large skillet with 2 Tbsp oil. When oil is shimmering, add tofu, tapping off excess flour and brown on all sides (about 9 mins). Transfer fried tofu to paper towel and season with salt.

When cauliflower has softened, gently fold in tofu, cilantro, and lime. Serve hot with rice, yogurt, naan or chapati.