Tofu butter “ch*cken” with potatoes!

As you may have noticed by now… i am not so great at using spices in my recipes. I really wish i was better at it, but i seem to just stick to the basic salt, pepper, paprica, onion and garlic.

But i do want to get better at trying different seasonings and spices, because well…. how you season and spice a food or recipe can make SUCH a difference.

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And this time i decided to try the spice mix, “Garam Masala”, which is made of the spices such as cardamom, nutmeg, coriander, cumin, cinnamon, clove, nutmeg etc This spice mix is often found in indian food and has a sort of sweet taste – which work great with a coconut cream base!

Some other similar dishes: Sweet potato and peanut butter stew.,Creamy cauliflower and tofu curry with sundried tomatoesCauliflower, chickpea and tofu currySaffron cauliflower curry    but this one is one of my top 3 favourites now!

The sweet potato and peanut butter stew is still one of my favourite stew/curry mixes!

This turned out to be a creamy and super delicious dish which i will definitely be making again! Note…. it is of course best served with rice (i imagine!), but i didn’t have any at home and am not a huge fan of rice so paired with potatoes – and it still worked great 🙂

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Ingredients:

250g tofu

1 tbsp cornstarch

3 tbsp oil (prefarbly fcoconut, but whichever you have at home work fine!)

Spice mix: 1tsp garam masal, 1/4 tspchili powder, 1/4 tsp curry powder, pinch of salt and pepper

Sauce:

400ml coconut milk

3tbsp tomato paste

1 small onion, diced

Spice mix: 2tbsp oil, 1tbsp garam masal, 1/2 tsp grated ginger, 1/4 tsp chili powder, 1tsp curry powder, salt and pepper

Lime

Serve with: Rice/broccoli/Naan bread

How to:

Begin by chopping the tofu into medium sized squares. Place in a bowl and pour over the seasoning (garam masala, chili powder, curry powder, cornstarch, pinch of salt) as well as 2 tbsp oil. Mix until combined.

Then pour the tofu mix into a frying pan and fry on medium heat until the tofu is brown and crisp. Takes around 10-12 minutes – flipping the tofu after half the time.

Pour the tofu into a bowl and begin making the “butter/cream” sauce.

Pour a little oil in the frying pan and add the diced onion, frying until golden brown. Then aff the seasoning (garam masala, ginger, chilli powder, black pepper, curry powder and pinch of salt), as well as a little more oil.

Add in the coconut milk and tomato paste and bring to a boil. After c.a 30-60 seconds reduce the heat again to a simmer. Fold in the tofu and allow to simmer for 5-10 minutes until the sauce has thickened!

Squeeze over a little ime and serve with some rice and parsley/corianderlrm_export_332888974037243_20190324_170556782.jpeglrm_export_333590806291356_20190324_171738614-e1553672025613.jpeg

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