Tandoori tofu with spiced Indian rice, fresh herbs, and cashews
12 March 2020
Ingredients
- firm tofu, 500 g
- paper towel, 10 sheets
- natural yoghurt, 1/2 cup (or coconut yoghurt)
- tandoori paste, 2 tbsp
- peanut oil, 1 tbsp
- peanut oil, 1 tbsp (additional)
- brown onion, 1 (diced)
- minced garlic, 2 tsp
- ground turmeric, 1/2 tsp
- ground cumin, 1/2 tsp
- chilli flakes, 1/2 tsp
- rice, 1 cup (I use basmati)
- currants, 1/3 cup (or raisins)
- fresh coriander, 1/4 cup (roughly chopped)
- fresh mint, 1/4 cup (roughly chopped)
- cashews, 1/2 cup (roughly chopped)
- lime, 1-2
- natural yoghurt, to taste (additional; optional)
Instructions
- Cut tofu into four equal slices. Fold paper towel into five squares and place between the slices. Press moisture from tofu by placing a chopping board on top. When towels are soaked through, repeat.
- Meanwhile, combine yoghurt and tandoori paste in a large container with a lid.
- Cut tofu into small cubes or triangles and add to tandoori mixture. Stir to coat and leave to marinate in the fridge.
- Heat 1 tbsp peanut oil in a pot over medium-high heat and sauté onion and garlic for 5 minutes or until translucent. Add turmeric, cumin, and chilli flakes, and cook for another minute.
- Add rice, currants, and 2 cups water. Bring to a boil then simmer, covered, for around 15 minutes until rice is cooked. Stir occasionally, and add a little extra water towards the end if needed.
- Meanwhile, heat 1 tbsp peanut oil over medium-high heat in a large pan and add tandoori tofu mixture. Sauté, stirring/turning tofu occasionally, for about 10 minutes until starting to brown. Cover when not stirring, as the paste can spit a bit.
- When rice is cooked, remove from heat and mix with roughly chopped fresh herbs. Divide between four plates and sprinkle with cashews.
- Top with tandoori tofu and serve with a lime wedge. Enjoy!