Spicy Butter Tofu in Creamy Coconut Sauce
over rice with coriander & bell pepper- Selderij
- Mosterd
- Soja
- Selderij
- May contain traces of allergens
- Sesamzaad
- Noten
- Macadamianoten
- Amandelnoten
- Paranoten
- Pinda's
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
Recipe Developer Sarah: "This butter tofu proves that tasty vegetarian food doesn't have to be complicated! In Indian cuisine, spices are often bloomed briefly in cooking oil or fat, so that the aromas are released and infuse in the oil; this way, they can spread throughout the dish so every bite is full of flavour."
Ingredients
½ piece
Onion
5 g
Fresh coriander
(May be present: Selderij)
⅓ sachet(s)
Garam Masala
75 g
White long grain rice
½ piece
Garlic
1.5 piece
Tomato
5 g
Ginger paste
½ piece
Bell pepper
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
90 milliliters
Coconut milk
100 g
Tofu
(Contains: Soja)
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
¼
Tomato paste
1 piece
Fresh lemongrass
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
½ tablespoon
Cornstarch [or flour]
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Cut the bell pepper into strips and dice the tomato.
- Heat a clean deep frying pan over medium heat and toast the sunflower seeds until lightly golden-brown, then remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat.
- Fry the bell pepper and onion for 3 - 4 minutes.
- Add the garlic, tomato paste, ginger paste, diced tomato, Garam Masala* and curry powder.
- Mix well and fry for 2 - 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Deglaze with the stock and the coconut milk. Mix well to combine.
- Bruise or pierce the lemongrass in three places and add it to the sauce.
- Lower the heat and simmer for 10 - 15 minutes, covered.
- Taste the curry and add a pinch of sugar and/or a splash of vinegar if necessary.
- Meanwhile, boil plenty of water in a pot or saucepan.
- Cook the rice for 12 - 15 minutes or until done, then drain and set aside.
- Chop the coriander in the meantime.
- Transfer the cornstarch to a plate and season with salt and pepper.
- Wrap the tofu in kitchen paper and squeeze out the excess liquid, then dice it.
- Coat the tofu with the cornstarch.
- Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the tofu for 3 – 4 minutes, then transfer to a plate lined with kitchen paper.
- Stir the tofu and knob of butter into the curry, then taste and season with salt and pepper.
- Serve the rice on deep plates and top with the curry.
- Garnish with the coriander and the sunflower seeds to finish.
