Name: Batata poha with tofu and peanuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 30 g thick poha, rinsed; 10 oz extra-firm tofu, drained and crumbled; 3 oz Yukon Gold potato, finely diced; 1 tbsp raw peanuts; 1 tsp canola oil; 1/3 cup yellow onion, finely diced; 5 g green chiles, minced; 1/4 tsp ground turmeric; 2 g black mustard seeds; 1/2 tsp cumin seeds; 3/4 tsp salt; 1/2 cup water; 1/3 cup fresh cilantro, chopped; 3/4 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Wrap the crumbled tofu in a clean kitchen towel and press firmly to remove excess moisture for 10 minutes. Meanwhile, place the poha in a fine-mesh strainer and rinse under running water for 1 minute until softened, then set aside to drain.
Heat a 12-inch nonstick skillet over medium heat. Add the peanuts and toast, stirring often, for 3 minutes until fragrant and lightly browned. Remove the peanuts and set aside.
Add the oil to the same skillet. Once hot, add the mustard seeds and cumin seeds. Cook for 1 minute until the seeds begin to pop. Stir in the potatoes and two tablespoons of the water. Cover and simmer for 5 minutes until the potatoes are tender.
Add the onion, green chiles, and turmeric to the skillet. Sauté for 3 minutes until the onion is translucent and the spices are fragrant.
Increase the heat to medium-high and add the pressed tofu to the skillet with the vegetables. Sauté for 6 to 8 minutes, stirring only now and then, until the moisture has evaporated and the edges are golden.
Add the drained poha, toasted peanuts, salt, and the remaining water to the skillet. Toss gently to combine. Cover and cook for 3 minutes until the poha is soft and fluffy.
Turn off the heat. Stir in the lemon juice and cilantro. Transfer the mixture to a plate.

Nutrition

Ingredients

Instructions

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