Food (Vegan/ Vegetarian): Indian (Bengali Style) Tofu with Green Beans and Potatoes

Now that I'm into the eighth month of my 2011 resolution to really learn how to cook, I decided it was time to tackle Indian cooking. Plus, I've been wrestling with the idea of becoming a vegetarian/ vegan and Indian food is a great healthy option for vegetarians, but indian cooking can be quite labor intensive, time consuming and complex. I've been fearful of Indian cooking for a long time, if the spices are not mixed properly and added at the right times, the dish can quickly turn into a disaster. Oh, and did I mention, also a fire hazard. Needless to say, up until now I've shied away from it.

Earlier in the year, when I tackled Julia Child's Beef Bourguignon and Coq Au Vin, I learned about the French concept of "mise en place" meaning "everything in its place". This essentially means that when tackling difficult recipes or combining complex food flavorings, it's best to have all the ingredients washed, cut, measured, and separated into piles or cups before even starting. 

After giving it some thought, I realized that this French phrase could help me with Indian cooking. Now, true Indian cooks, like my mother and my grand-mother, do exactly the opposite of "mise en place". Their definition of measuring means a pinch here and a handful there. I new that as a novice to Indian cooking, this "indian style" of measuring would not work for me. So, I bought some small prep bowls and measured out all the spices and washed and cut all the ingredients before hand and found that this concept really works. In Indian cooking, most of the time, the spices have to be added quickly and at the right time, and if you're concerned about measuring and cooking at the same time, then there is much more room for error.

Using this French concept I created a recipe for Bengali Style Tofu with Green Beans and Potatoes. It's a relatively easy recipe and a great option as a side dish with rice and dal or even as a main dish for vegetarians and even vegans. Plus, it's healthy and delicious too!

Bengali Style Tofu with Green Beans and Potatoes

(4 Persons)

Ingredients:

• 4 tablespoons of vegetable oil
• 1/2 teaspoon dry mustard powder
• 1 teaspoon black mustard seeds
• 1/3 teaspoon turmeric
• 2 large garlic cloves, peeled and sliced
• 2 dry red chili pods, broken into bits  (mildly spicy), add more chili pods for additional spice
• 1 package of extra firm tofu, cubed
• 1 pound fresh green beans, trimmed and left whole
• 4 small red potatoes, cubed
• 1/4 cup water
• 3/4 teaspoon salt, or to taste

Directions:

1. Measure out the spices and place them right next to the stove top in separate piles or cups.
2. Heat 2 tablespoons of oil in a skillet over medium-high heat. When it is hot, add the tofu and saute for about 5 minutes.
3. Remove the tofu from the pan and let it rest on a plate lined with a sheet of paper towel.
4. Heat the additional 2 tablespoons of oil in the skillet over medium-high heat. When it is hot, add the mustard seeds. Keep a pot lid handy, as the seeds may splatter and fly all over. When the splattering subsides, add the turmeric, garlic, and chili pieces and fry until the garlic turns light golden (about 30 seconds).
5. Add the beans and potatoes. Let the vegetables sizzle undisturbed for one minute. Fry the vegetables, by turning them, for about 5 minutes. Add about 1/4 cup of water along with salt and the mustard powder and mix well.
6. Add the tofu back into the skillet and mix well.
7. Reduce the heat to low or medium-low and cook covered, until the vegetables are thoroughly cooked (about 20 minutes).
8. Uncover and continue cooking, turning and tossing the vegetables until they look dry and glazed (3-4 minutes).
9. Enjoy!

Serve with Rice and Dal.

Bengali Style Tofu with Green Beans and Potatoes