Once You Try Cooking Tofu Like This, You'll Never Stop Making It

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Bring about 5 cups (1.2 L) of water to a boil.
2. Tear the drained tofu into roughly 1½-inch (3.5–4 cm) chunks and put them in a large bowl. Dissolve 2 tablespoons (19 g) Diamond Crystal kosher salt in 4 cups (960 mL) boiling water (use 1 tablespoon / 18 g for sea or table salt), pour over the tofu, cover and soak for 10 minutes. Drain gently and spread on a towel to dry, keeping the bowl.
3. Soak the cashews in boiling water to cover for at least 15 minutes, then pour off the water.
4. Heat a large dry frying pan over medium heat. Add the cinnamon stick, bay leaves, cloves, cardamom seeds and coriander seeds and stir for 2 minutes. Add the cumin seeds and toast 60 to 90 seconds, until very fragrant and the coriander and cumin have darkened a few shades. Cool in a bowl. If using ground spices instead, skip this step and add them later.
5. Heat 3 tablespoons (42 g) oil in the pan over medium heat. Add the onion and a pinch of salt and stir occasionally for 12 to 15 minutes, until deeply browned; stir more often and add a splash of water now and then. Add the garlic and ginger and stir for 90 seconds to 2 minutes, adding a splash of water if it sticks. Take off the heat. If using ground spices, add them now with a splash or two of wa
6. Blend ½ cup (120 mL) water with the onion mixture, drained cashews, yogurt, 1½ teaspoons kosher salt (half that for sea or table salt), 10 to 15 twists of black pepper, cornstarch, turmeric and chili powder, plus the torn bay leaves and cinnamon stick and the other toasted whole spices. Blend on low, then high, until very smooth, using a tamper and scraping the sides; add a splash of water if need
7. Pat the tofu dry with a clean towel. Pour the marinade over it in the large bowl and gently toss until coated. Cover and refrigerate at least 1 hour, or up to 24 hours.
8. Heat a large nonstick pan over medium heat with 2 teaspoons oil, spreading it thin. After 2 minutes, add half the marinated tofu and cook undisturbed for 5 minutes until the bottom is golden brown. Flip and cook 4 minutes more, until most sides are golden. Move to a plate, wipe the pan, and repeat with 2 teaspoons oil and the rest of the tofu (3 to 4 minutes on the first side, 2 to 3 on the second
9. Return the first batch of tofu to the pan. Add the soy milk, a pinch or two of salt and a few twists of pepper. Crush the dried fenugreek leaves in your hands and add them. Simmer for 3 to 4 minutes until saucy and thick; add a little more milk for a looser sauce.
10. Take off the heat, garnish with cilantro, and season with salt to taste. Let cool a few minutes before serving with flatbread or rice.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicOnionGingerRiceTofuCashewExtra firm tofuSoy milk