Tofu in Spiced Coconut Sauce
Total Time
60 minutes
Servings
6–8
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)
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).
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).
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.
3–5 minutes
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.
- •When reheated, this dish tastes as well as, or better than, when freshly cooked!