Vegetarian Goan Potato & Tofu Vindaloo

Also: Vindalu

This is a classic dish, and probably one of the hottest foods on the planet. You can make it mild if you want, but you'd be insulting an entire people, not to mention my good friend Doug. Think about that for a minute...

1 tsp. fresh ginger, grated
5 cloves garlic, minced
1 small sweet onion, minced
2 tsp. coriander seeds
2 tsp. black mustard seeds
1 tsp. cumin seeds
3 sticks cinnamon
1 tsp. black peppercorns
1 tsp. sea salt
1 tsp. fenugreek seeds
2 tsp. roasted chili powder
2 tsp. palm sugar
4 TB white vinegar
1 TB + 1/4 cup vegetable oil
1 cup tomato sauce
1 cup vegetable stock

1 block tofu
flour, for dredging
2 TB oil
1.5 cups red potatoes, unpeeled, diced small
1/2 cup garbanzo beans, prepared

4 cups basmati rice, prepared

Heat 1 TB oil over medium heat. Saute onion, garlic, and ginger until soft. Remove from pan and place in a blender with just enough water to make a paste. Toast coriander, cumin, cinnamon, fenugreek, peppercorns, and mustard seeds in a pan over medium heat until lightly browned and aromatic. Combine with rest of spices and grind to a powder in a spice mill or coffee grinder. Add vinegar and sugar to the spice mixture and stir until sugar is dissolved. Heat remaining 1/4 cup oil over low heat. Add mixture to pan and simmer slowly over low heat until the spices become pungent (your nose will start burning, almost assuredly). Remove from heat and reserve. This is the vindaloo paste. It will keep in the fridge for about 2 weeks.

Dice tofu into small cubes. Dredge tofu very lightly in the flour, shaking off the excess. Heat 1 TB oil over medium heat and cook tofu until lightly browned and crispy. Drain tofu and add back to pan. Add the vindaloo paste, tomato sauce, potatoes, garbanzo beans, and vegetable stock and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 30-45 minutes. Serve with rice.