Our Veggie Kitchen

This might be the best looking tofu I've ever made. I wanted to get some color in the batter so it wasn't just plain fried cubes, so I added some chopped cilantro and whole cumin seeds. They fried up golden brown and looked amazing.

I was satisfied with the flavor too. I intended to serve them with Zucchini Masala sauce, so I wanted them mild, and they were. The soy yogurt added a nice tang that was prevalent (great for Indian fare) and it complemented the sauce well. If they were stand alone, I would use more spices and, maybe, a diced chili.



Indian Fried Tofu
1 lb Firm Tofu, drained
Oil for frying
Yogurt Sauce:
6 oz soy yogurt (a small container)
2 tbs lemon juice
1/4 cup soy milk
1 tsp coriander
1/4 tsp turmeric
1/4 tsp cayenne pepper (more to taste)
1 tsp garlic powder
1/4 tsp asafoetida (if you have it)
Flour Coating:
1/2 cup all purpose flour
2 tbs corn starch
2 tsp whole cumin seed
1 tbs ginger, minced
1/4 cup cilantro, minced

Cut the tofu block into 1/2" rectangular slices. Cut each rectangle into two triangles. Mix the yogurt ingredients in a bowl, adding enough soy milk to make it soupy. Add the tofu to the yogurt mixture and set aside for 15-20 minutes. In a separate plate (I use a pie pan) mix the dry ingredients.

Heat oil in a frying pan over (almost) high heat. I probably used 1/4 cup for a large saute pan and added a touch more when I flipped them. I really try not to overdo the oil. Remove each piece of tofu, coat in the flour mixture and and place in the frying pan. Fry until the batter is golden brown, then flip and fry the other side. Fry the tofu in batches if necessary. Remove and serve. My timing was off, so I left them in a warm oven for about 10 minutes and they did not suffer.

4 servings: 269 cal (14g fat, 23g carbs, 10g protein)