Coriander Curry Yogurt Crusted Tofu Food

CREAMY TOFU KORMA CURRY

Steps:

• In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
• Add them along with the remaining paste ingredients to a blender and whizz until a paste forms. If it's getting stuck in the blades add a splash of water to loosen.
• In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1 inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later.
• In the same pan, add the curry paste along with the coconut milk and vegetable stock on a low heat.
• Place the cashews and water in a high speed blender until creamy. If you don't have a high speed blender you will need to soak them in hot water for 20-30 minutes to soften them.
• Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes.
• Meanwhile in a fry frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don't burn.
• When the korma sauce has thickened and is nice and creamy add the tofu in until warmed through. Add juice of half a lemon, stir and then taste. Season with salt and pepper.
• Top with the toasted cashed and fresh coriander and serve!

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)

Steps:

• Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

CORIANDER, CURRY & YOGURT-CRUSTED TOFU

Steps:

• In a small bowl, stir together the yogurt, garlic and cumin. In a separate bowl combine the coriander seeds, curry, salt and pepper.
• In a very large nonstick skillet or sauté pan, heat the oil over medium-high heat. Meanwhile, dip the tofu into the yogurt mixture to lightly coat each side, then sprinkle each side with the curry mixture, dividing the seasoning evenly among all the tofu.
• Immediately place tofu in the hot pan and cook until just done, about 2½ minutes on each side. Serve with a light sprinkling of chopped mint.

TOFU CURRY

Steps:

• Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
• Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
• Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
• Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.

FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY

Steps:

• Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
• Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
• Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
• Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
• Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
• Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.