CookEat Recipe
Okra and Tofu with Potato and Turmeric
Okra, potato and onion simmer with turmeric and ginger. Tofu, peas and couscous are added once the potato is tender.
Method
Steps
Step 1
Weigh couscous dry; cover with 120 ml boiling water for 5–10 minutes or its package time, then fluff. Scrub and dice potato into 1 cm cubes, slice okra and onion, chop peeled ginger, drain firm tofu and cut into 2 cm cubes. Use fresh or frozen shelled peas.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion, potato and okra for 5 minutes. Add ginger and turmeric for 30 seconds, then remaining 250 ml water. Cover and simmer for 15–20 minutes until potato is fork-tender.
Step 3
Add tofu and peas and simmer for 5 minutes. Fold in couscous, heat for 2 minutes, rest off heat for 5 minutes and serve.
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Cooked 4 times