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Tofu with Cilantro Chutney
Used with permission from the Bal's Quick and Healthy Indian Cookbook
Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.
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Tofu with Cilantro Chutney. Serves 4
Tofu
2 Tbsp (30 mL) grapeseed oil
14 oz (430 g) package extra-firm tofu, cut into cubes
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) garam masala (page 7)
1/2 tsp (2 mL) Spanish paprika
salt to taste
1 Tbsp (15 mL) lime juice
Cilantro Chutney
1/2 cup (125 mL) loosely
packed cilantro
3 Tbsp (45 mL) water
1 Tbsp (15 mL) lime juice
1 small green chili, finely chopped
1/2 tsp (2 mL) ground cardamom
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Instructions
- Tofu
- Heat the oil in a skillet over medium-high heat. Once the oil is hot, add the tofu.
- Sear the tofu, turning until all sides are nicely golden brown.
- Reduce the heat to medium. Add the coriander, garam masala, paprika, salt, and lime juice, stirring to coat, and cook for 30 seconds longer.
- Serve the tofu warm with cilantro chutney alongside.
- Cilantro Chutney
- Combine all the ingredients in a food processor or mortar and pestle, and process or pound until the cilantro is completely puréed. Refrigerate until ready to serve.
I love to cook with tofu. One day I was looking for a quick finger food to make for my girlfriends and I came up with this recipe, which worked beautifully.
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