Tofu in Spiced Coconut Sauce
Tofu in Spiced Coconut Sauce — a tofu recipe, 15 ingredients, about 60 min.
contains dairycontains nuts
Ingredients
US
Metric
- 6–8 whole cardamom pods
- 2 tsp whole coriander seeds
- ½ tsp whole cumin seeds
- 1 bay leaf
- 4 tbsp oil
- 1–2 garlic cloves, minced
- 1–2 large onion, chopped coarsely
- 1 extra-firm or firm tofu block, cut into ¾-inch cubes
- ½ cup currants
- ½ cup sour cream
- ½ cup 2% plain yogurt
- 1 tbsp butter (optional)
- ½ cup coconut milk (optional)
- ¼ cup (or more) slivered almonds, lightly toasted
- ⅛ cup toasted coconut threads or flakes (optional)
Make it lactose-friendly
- ½ cup sour cream → lactose-free sour cream or coconut yogurt
- ½ cup 2% plain yogurt → lactose-free or coconut yogurt
- 1 tbsp butter (optional) → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Crack open the cardamom pods. Reserve the seeds; discard the shells.
- Heat oil to quite hot but not smoking in a pan. Add spices and bay leaf. Cook until seeds crack (1–2 minutes).
- Reduce heat to medium. Add onion and garlic, then cook until tender and translucent.
- Reserve onion, garlic, spices to a side dish.
- Season tofu with salt and pepper. Fry, adding oil if needed. When tofu is heated through, sauté until lightly brown (5–8 minutes).
- Add reserved onion/spice mixture.
- Add currants and sauté for 3–5 minutes. At this point, the tofu may be cooled and chilled for re-heating the following day.
- Add sour cream, yogurt, coconut milk, and butter. Simmer until sauce has cooked down a little.
- Add toasted almonds and toasted coconut.
- Serve hot with Saffron Sweet Rice.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0