The humble tofu. Bland and flavourless on its own, it readily takes on the flavour of whatever you season it with. A delicious crispy exterior is easily achieved with very little oil if you use a non-stick pan.
When I buy tofu I always buy organic. Soy is one of the most genetically modified foods out there and buying organic ensures my tofu is GMO free.
In this recipe, a few Indian spices is all it takes to elevate tofu to a whole other level. I chose to use a medium firm tofu over a firm tofu in this case as the outside gets nice and crispy and the inside stays creamy and soft, a melt in your mouth kind of texture. This can be made with firm or extra firm tofu also but it won’t have the same texture. As pictured above, this tofu can be served with scented basmati rice with peas!
- 1 package of medium firm organic tofu - cubed
- 1 tsp oil
- 1 ½ tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp chili powder
- 1 tbsp dried methi leaves (crushed between your fingers to bring out the flavor)
- salt to taste
- Heat up oil in a non-stick pan on fairly high heat.
- Add tofu to the pan when the oil is hot. Sprinkle the spices over the tofu evenly.
- The trick is to not touch the tofu until it has crisped up. When the bottom of the cubes are golden brown, turn over gently. Be careful not burn them. If your pan is getting too hot turn the temperature down slightly.
- Fry until all sides are golden.