Thursday, February 28, 2008

tandoori tofu

i've been doing a lot of experimenting with tofu lately. it's not something i'm familiar with, so i have failed pretty hard more than once. but i'm getting better, and i'm discovering that patience is really key. wait for the tofu to drain, wait for it to marinate, wait for it to cook. it really pays off in the end, and if i plan ahead, it's no problem.

this meal was really, really good. it takes a lot of spices you may not have lying around, but if you like indian food, they're a good investment. the marinade recipe is a bit large--i had some leftover, but it can be reused, and will keep for as long as the yogurt is good. also, as i discovered while waiting for everything to marinate, it makes a great carrot dip.

1 pack prebaked tofu (1)
250 mL yogurt
30 mL lemon juice
1/2 onion, fine dice
2 cloves garlic, minced
2 tbsp grated ginger (2)
2 tsp turmeric (3)
1 tsp curry or garam masala (4)
1 tsp cayenne pepper (5)
1 tsp paprika (6)
1/2 tsp ground coriander seeds (7)
1/2 tsp cumin (8)
1/2 tsp nutmeg (9)

(1)焼とうふ, やきとうふ (2)しょうが (3)ターメリック (4) カーレ、ガラムマサラ (5)チリーペッパー (6)パプリカ (7)コリアンダー (8)クミン (9)ナツメグ

i got everything from e-town in kosugi

i listened to fresh air while making this.

let's go!
1. first of all, you will really help yourself out if you get the prebaked tofu. it will have little brown marks on the top, and the packaging will have やき or 焼 written on it. if you can't remember the yaki kanji, just look for the fire (火) radical on the left side. anyway, the prebaked tofu is a lot firmer and will really suck up your marinade.

2. take it out of the package, put it on a plate, and put another plate on top of it for about an hour.

3. while your tofu is draining, you can make the yogurt masala. this part is really easy--just mix everything together. about the spices--garam masala and curry are both spice mixes, and one is not necessarily like the other. so my measurements work for what i have, but you should definitely taste, and adjust accordingly. also, note that cayenne pepper is sometimes labeles chili pepper. you you'll notice that it's not the red color that you may associate with tandoori food. if you really need to, you can add a few drops of red food coloring, but i think the natural color is very pretty.

4. pour off the tofu juice. cut the tofu into strips about 1.5 cm thick. cover with the marinade and let it sit for a couple of hours. overnight is best.
5. cook in your fish broiler on the med-hi setting until the tofu starts to brown. this only took about 4 minutes on each side, but i've heard that my broiler cooks a lot faster than most. just keep checking on it. look at the picture below, for another "learning from disco's mistakes" moment.

i left a lot of marinade on the tofu while i broiled it. this caused one side to stay kind of mushy. the other side had a little marinade on it, and browned really nicely. i would suggest brushing some of that off before broiling--you can always spoon some of the sauce on later. after it browns on both sides, you can spread a little more on the top and throw it back under the broiler for a minute.

this was really spicy, so i ate it with some lettuce and yogurt. perfect. also, i reheated the rest in the microwave at school the next day--still delicious.


Deb Rountree said...

This dish looks great...maybe I will give it a try. I love Indian and Asian dishes. I love to watch The Travel Channel's Bizarre Foods with Andrew Zimmern. Perhaps we should do a blogger food swap. DO you like real maple syrup? I send things to a blogger in France quite frequently!

金太郎 said...
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パイパソ専門 said...
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