New Years resolution #1. Eat healthier. Not really. This afternoon we needed to escape the heat and headed to Bings place for a swim and spent an hour watching the food network in the respite of his airconditioner, and this is a recipe I managed to catch. I didn’t write it down, so it is from my sketchy short-term memory, but turned out quite delicious. Even Mark who foo-foo’d eating tofu was caught picking at the scraps that were left. I was first truly introduced to tofu on one of my many trips to China in the previous job. Tofu is almost flavourless, and absorbs the flavour of what it is cooked with, so punchy, spicy flavours work well. This recipe works best with firm tofu, that has a texture that is similar to feta cheese.
- 250 grams Greek Yoghurt
- 300 grams Firm Tofu
- 4 tablespoons Light Soy Sauce
- 1 tablespoon Coriander Seeds
- 1 tablespoon Cumin Seeds
- 1 pinch Allspice
- ½ teaspoon Cayenne Pepper
- ¼ teaspoon Cinnamon
- ½ teaspoon Tumeric
- 2 cloves Garlic, peeled and finely diced
- 1 inch Ginger, peeled and finely diced
- Fresh Coriander
- 2 tablespoon Vegetable Oil
1. Cut the tofu into 1 inch size pieces and toss with soy sauce. Marinade for 20 minutes in the fridge.
2. Toast the cumin and coriander speeds until fragrant, and pound in a mortar and pestle until smooth.
3. Heat 1 tablespoon oil in a heavy-based frypan and add the spices, garlic and ginger. Cook until fragrant. Set pan aside
4. Using a blender or stick blender, process the spices along with yoghurt and coriander, until just combined. Add the yoghurt mixture back to the pan and gently heat. Do not overheat or boil the mixture or it will split.
6. Serve the tofu cubes with the yoghurt dipping sauce, and optionally some dukkah.