Soykei Butter Tofu
15min
5 pers.
35min
Extra firm tofu
Lunches and dinners
Comforting Recipes
Ingredients
Fried tofu pieces:
2 blocks extra-firm tofu
3 tbsp cornstarch
1 tsp garlic powder
½ tsp salt
½ tsp pepper
3 tbsp cooking oil (avocado or vegetable)
Salt and pepper to taste
Butter Tofu:
2 tbsp cooking oil
2 medium carrots thinly sliced
1 onion chopped
3 cloves garlic
2 tbsp ginger
1 tbsp garam masala
1 tsp turmeric
1 tsp cumin
½ tsp chili powder
1 tbsp maple syrup
1 28 oz crushed tomatoes (796 ml)
½ cup 15 % cream (or creamed silken tofu – for a plant based alternative)
½ cup water
Serve over or with:
Naan bread and or rice
Garam masala homemade spice mix:
1 ½ tsp cumin powder
1 ½ tsp coriander powder
1 ½ tsp cardamom powder
¾ tsp clove powder
¾ tsp nutmeg powder
1 ½ tsp cinnamon powder
Preparation
- Slice the tofu blocs in two, press the tofu in a clean cloth to remove excess water. Break the tofu into bite size pieces with your hands. Add the tofu to a big bowl. Add in the corn starch and the spices for the fried tofu. Mix well.
- Heat the cooking oil in a large pan over medium heat. Add in the tofu and cook for about 10 minutes until the tofu is golden and crunchy.
- Remove the tofu from the pan and set aside in a bowl.
- Add in the remaining cooking oil, the sliced carrots, the onion and the garlic. Cook until the vegetables are tender. Add in the spices, ginger and stir until the vegetables are completely coated. Cook for 2 minutes.
- Add the crushed tomatoes, the maple syrup and the water. Add the tofu and mix gently until everything is combined.
- Turn off the heat. Add the cream and stir.
- Serve on rice or with a side of naan bread or even in a wrap sandwich.
