Stovetop: Sizzling Spiced Tofu and Pea Sabzi

October 22, 2026

THIS ONE WAS A HUGE HIT WITH THE FAMILY! 

For years, my mom has made a very dry spiced dish of paneer (homemade cheese) and peas that always has my husband raving. It’s basically the dried version of mattar paneer, a classic Indian curry. She would hand-mash the paneer, add it to a sizzling pan, and then spice it just right. This was the dish we came to associate with my mother and our family visits to Pennsylvania. It was always on the table and always so delicious.

So, as I tend to do, I got to thinking. Could it be made with tofu instead? Not only did it work, but the husband actually loved my version… dare I say as much as he did my mother’s? It’s important to use firm or extra firm tofu and to boil it in water before crumbling it to make it plump up a bit. I also like making it in my Lodge cast iron skillet, which always adds so much to the depth and flavor of any dish and helps prevent the tofu from sticking. Though any quality pan will do.

While I still love paneer, I prefer to keep it as my treat option and this recipe as something I can eat and feed the family weekly because it’s so calorie-light. Many tell me they don’t love the texture of tofu, but if you follow this recipe, I think I’ll make a believer out of you as well. Be sure to let me know in the comments!

xoxo Anupy

Stovetop: Sizzling Spiced Tofu and Pea Sabzi

Makes: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients

• 1 16 oz. block of extra firm tofu, no need to press
  
• 2 tablespoons oil or ghee 
  
• 1 teaspoon turmeric powder 
  
• 2 teaspoons cumin seeds 
  
• ½ yellow or red onion, minced
  
• 1-inch ginger, minced
  
• 2 cloves garlic, minced 
  
• 2-3 green Thai chiles, stems removed and thinly sliced or minced
  
• ⅔ cup frozen peas, slightly defrosted
  
• 1 tablespoon garam masala
  
• 2 teaspoons coriander powder
  
• 1 teaspoon red chile powder or cayenne
  
• 1-2 teaspoons salt
  
• 2 tablespoons minced cilantro, optional
  

Instructions

1. In a roomy pot, cover the tofu with water, bring to a boil, and then simmer for about 5 minutes. Remove and place on a plate to drain. Remove with tongs and place on a plate — pour away any liquid that collects. Keep the water; you’ll use some later and can also use it in soups and curries. It contains nutrients and protein from the tofu. Once the tofu cools, mash it with your hands. 
   
2. Place a large pan over medium-high heat. Once hot, add the oil or ghee, and after it warms, add the turmeric and cumin. Stir and cook for 1 minute until the seeds sizzle. 
   
3. Add the onion. Stir and cook for 2 minutes until it browns slightly. Add the ginger and garlic. Stir and cook for 1 minute. Add the fresh chiles and cook for 30 seconds.
4. Add the peas. Stir and cook for 30 seconds. The moisture will help deglaze the pan. If using fresh peas, add a tablespoon of water.
5. Add the tofu and stir until all of it picks up the yellow hue of the turmeric. Add the garam masala, coriander powder, red chile powder, and the salt. Stir and cook for 2 minutes. Turn the heat to medium-low and add ¼ cup of cooking water from Step 1 around the edges of the dish. Stir well, reduce the heat to very low, and cover the pan completely with a lid. Cook for 5 minutes until all the ingredients pull together. This step is important so that the spices cook into the tofu and do not taste raw later. 
   
6. Turn the heat off and leave the pan covered on the same burner for 3-5 minutes to really absorb all the flavors. Garnish with the cilantro and serve with Indian bread like roti or naan, rice, or add to a wrap or pita. 
   

More Like This Recipe

• Stovetop: Punjabi Aloo Gobi
  

Watch Me Make It

[[ recipeID=recipe-2mvikhppy, title=Stovetop: Sizzling Tofu and Pea Sabzi ]]

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