Tandoori Tofu

Ingredients for 3 servings:

• 130 g basmati rice
• 1 lime(s)
• 4 garlic cloves
• 200 g soy yogurt (yogurt alternative) or other plant-based yogurt
• 3 tbsp sauce (tandoori sauce)
• 1 tbsp red curry paste
• 400g tofu
• 4 cm ginger
• 1 stalk(s) Celery
• 6 small carrots
• 1 cucumber(s)
• Peanut oil for frying
• 1 tbsp peanut butter
• 400 ml coconut milk
• 100 ml water
• e.g. sea salt
• ½ tsp white pepper from Sri Lanka, ground
• 1 bunch coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

vegan

Cook the rice according to the package instructions and keep warm. For the marinade, grate the zest of the lime, then halve and juice it. Peel 2 garlic cloves and also juice it. Mix the yogurt with the tandoori sauce, garlic, lime juice, and lime zest. Dice the tofu and mix well with the marinade. Let it sit for about 2 hours. Peel the garlic and ginger and chop both very finely. Wash the celery and cut into fine strips. Peel the cucumber and dice. Wash the carrots and also slice them finely. Wash and chop the coriander. Heat the oil in a wok and fry the garlic, ginger, carrots, celery, and cucumber. After 2 minutes, add the peanut butter and curry paste. Mix well, and after 5 minutes, add the coconut milk and water. Season with salt and pepper and simmer gently for 15 minutes. Heat oil in a pan and add the tofu and marinade. Sear everything until the marinade is gone and the tofu is browned. Add cilantro to the vegetables. Season to taste and serve. https://vegan-cooking-with-thalija.de/archive/1229