"Tandoori" Tofu

Not actually cooked in a tandoor oven; it was broiled. But it's tofu marinated the same way as tandoori chicken. I would certainly use this same marinade on chicken, in fact, then bake it in a quite hot oven.

We really enjoyed this simple dish. It needs to be marinated in advance, but once you are ready to cook it, it is ready in a snap. It could sit in the fridge for several days, with you broiling up slices as wanted.

Serve it with rice and a vegetable dish, or do what we did: we just rolled it up with lettuce, tomato, onion, and a bit of mayonnaise in wraps and enjoyed it very much that way. 

3 or 4 servings
12 hours 45 minutes - 45 minutes prep time

375 grams (12 ounces) extra-firm tofu
2 tablespoons mild vegetable oil
2 tablespoons mayonnaise OR yogurt
1 tablespoon finely grated fresh ginger
1 tablespoon (2 or 3 cloves) finely grated garlic
1 tablespoon mild Madras curry powder
1 tablespoon sweet Hungarian paprika
1/4 to 1/2 teaspoon hot red chile powder
1/2 teaspoon salt
the juice of 1/2 lemon

Cut the tofu into 12 to 16 slices, and lay it out in a single layer on a plate covered with a layer of paper towel. Cover with more paper towel and another plate and weight it. Let it sit for about half an hour.

Meanwhile, mix the oil and yogurt in a container in which the tofu can be marinated and covered. Peel and grate the ginger and garlic, and add them. Add the seasonings and lemon juice. Mix well.

Pat the tofu dry and press it into the marinade paste, making sure all the pieces are well-coated on both sides. Cover the dish and refrigerate for 8 to 12 hours.

To cook the tofu, heat the broiler. Lay the tofu, with as much of the marinade as possible spread out on all sides of it, on a lightly oiled or parchment covered baking sheet. Broil for 5 to 6 minutes per side.

Serve on rice with an accompanying vegetable, or in a wrap with salad stuff.





Last year at this time I made Spring Roll Salad with Chicken.

Posted in: Ontario Food