Crispy Masala Tofu With Lemon Rice and Raita
40 min3 to 4 servings
Spiced crispy tofu served over turmeric-lemon jasmine rice with a cooling coconut yogurt raita.
| 2 quarts / 1.9 L water (for rice) | Boil water, cook rice 10 min until tender | Drain rice, return to pot, cover 5 min | Fluff rice, stir in oil, turmeric, salt & pepper | Stir in lemon juice, cashews, cilantro & coconut | Divide rice, tofu & raita among bowls; top with reserved tomatoes |
| Kosher salt, to taste (for rice water) | |||||
| 190 g jasmine rice | |||||
| 2 teaspoons neutral-flavored oil (for rice) | |||||
| 1½ tablespoons lemon juice (for rice) | |||||
| 30 g roasted cashews, roughly chopped | |||||
| 1 big handful cilantro leaves and tender stems, chopped | |||||
| ½ teaspoon ground turmeric | |||||
| 20 g unsweetened shredded coconut (optional) | |||||
| 480 ml water (for tofu soak) | Boil water for tofu soak | ||||
| 1 tablespoon kosher salt (for tofu soak) | |||||
| 1 (14- to 16-ounce / 400-450 g) block extra-firm tofu, drained and torn into 1-inch chunks | Soak tofu chunks 10 min, drain & pat dry | Fry tofu single layer 5–6 min until golden | Flip tofu, cook 3–5 min until browned | Transfer tofu to paper towels | |
| 2 teaspoons garam masala | Coat tofu with garam masala, cornstarch, salt & pepper | ||||
| 3 tablespoons cornstarch | |||||
| 3 tablespoons neutral-flavored oil (for frying) | Heat oil in skillet 2 min until rippling | ||||
| 225 g cherry tomatoes, halved or quartered (divided) | Stir tomatoes, chile & yogurt; season with salt, pepper & lemon | ||||
| ½ serrano chile or jalapeño, finely chopped (optional) | |||||
| 240 ml creamy coconut yogurt | |||||
| Kosher salt and freshly ground black pepper, to taste; lemon juice if desired (for raita) |
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