Our family is eating meat-free this week for a Hindu religious festival called Navratri. So I’m using Yotam Ottolenghi’s wonderful vegetarian cookbook, Plenty, to make some creative recipes. I decided to get some extra firm tofu and try this simple blackened tofu dish (healthier version). It was spicy and flavorful. Enjoy!
1 packet of extra firm tofu- cut into inch cubes
Vegetable oil for frying tofu
Cornstarch to dust the tofu
2 tablespoons butter
2 shallots, thinly sliced
1/2 tsp of red pepper flakes
2 cloves of garlic, crushed
1 tablespoon of ginger paste
2 tablespoons of dark soy sauce
2 tablespoons of soy sauce
1 tablespoon of sugar
1 tablespoon of black pepper, freshly ground
2 tablespoons of green onion, diced small
- Heat oil in non-stick pan, add tofu cubes and fry gently until all sides are golden brown, then place on paper towels.
- Clean pan and add 2 tablespoons of oil with 2 tablespoons of butter, add shallots, chili flakes, garlic and ginger. Saute on low to medium heat for 5 min, then add soy sauces and sugar. Stir and add the black pepper.
- Add the tofu to the sauce, and stir gently, add green onions on top. Serve with basmati rice.