Tofu Black Bean Tikka Masala
Designed for professional chefs, check out this Tofu Black Bean Tikka Masala recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil and Knorr Professional Chicken Stock Powder.

Ingredients
Tofu Black Bean Tikka Masala
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Rs0.0
Basmati Rice:
Basmati rice
/kg
1.2 kg
0%
Almonds, shavings
/g
300.0 g
0%
Water
/l
2.0 l
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
40.0 g
0%

Tofu Tikka Masala:
Rafhan Corn Oil (1x16L)
/ml
100.0 ml
0%

Tofu, firm
/kg
1.5 kg
0%
Butter
/g
50.0 g
0%
Onion, brunoise
/g
150.0 g
0%
Garlic, paste
/g
50.0 g
0%
Ginger, paste
/g
50.0 g
0%
Tomato Paste
/g
20.0 g
0%
Chilli powder
/g
20.0 g
0%
Garam masala, powder
/g
30.0 g
0%
Curry powder
/g
30.0 g
0%
Brown Sugar
/g
20.0 g
0%
Warm water
/ml
500.0 ml
0%
Black beans, canned, rinsed
/g
720.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
0.0 g
0%

Tomato puree
/g
150.0 g
0%
Yogurt
/g
150.0 g
0%
Ginger julienne
/g
200.0 g
0%
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Basmati Rice:
-
Basmati rice 1.2 kg
-
Almonds, shavings 300.0 g
-
Water 2.0 l
Tofu Tikka Masala:
-
Tofu, firm 1.5 kg
-
Butter 50.0 g
-
Onion, brunoise 150.0 g
-
Garlic, paste 50.0 g
-
Ginger, paste 50.0 g
-
Tomato Paste 20.0 g
-
Chilli powder 20.0 g
-
Garam masala, powder 30.0 g
-
Curry powder 30.0 g
-
Brown Sugar 20.0 g
-
Warm water 500.0 ml
-
Black beans, canned, rinsed 720.0 g
-
Tomato puree 150.0 g
-
Yogurt 150.0 g
-
Ginger julienne 200.0 g
Preparation
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Basmati Rice:
- Cook the rice in water, seasoned with Knorr Professional Chicken Stock Powder, once cooked, mix in almonds and keep until curry is cooked.
- Cook the rice in water, seasoned with Knorr Professional Chicken Stock Powder, once cooked, mix in almonds and keep until curry is cooked.
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Tofu Tikka Masala:
- Roughly cut the tofu into 1 inch cubes. In a skillet, over medium heat, add the Rafhan Corn Oil and the tofu. Allow the tofu to cook for about 1 minute per side. Just slightly brown the tofu - do not overcook as the tofu will take on a tough, chewy texture.
- In a separate saucepan, over medium heat, add the butter and let it melt. Add the onions, garlic and ginger. Cook for 2-3 minutes.
- Add the tomato paste, chilli powder, garam masala, curry powder and brown sugar. Stir to combine.
- Dissolve Knorr Professional Chicken Stock Powder in warm water and add to the pan. Bring mixture to a slight boil.
- Add black beans and tomato puree, simmer for 5-10 minutes. Once flavours have developed, add yoghurt. Stir a few times and remove from the heat.
- Garnish with julienne ginger and serve a bowl of mango pickle or chutney on the side.
- Roughly cut the tofu into 1 inch cubes. In a skillet, over medium heat, add the Rafhan Corn Oil and the tofu. Allow the tofu to cook for about 1 minute per side. Just slightly brown the tofu - do not overcook as the tofu will take on a tough, chewy texture.