Friday, January 24, 2014

Crunchy Indian Tofu Lettuce Wrap

~15 min

Ingredients:
  • 2 Tbsp Sesame seeds
  • Coconut oil
  • 1/2 package of tofu
  • 1/4 tsp of chilli powder, garlic powder,  turmeric powder, ginger powder, cumin powder, salt
  • 1/8 tsp nutmeg and cayenne
  •  Green Onion, lettuce and rice for serving 

This was an experiment to begin with and only turned out marginal because I forgot salt and garlic :(
The amounts of spices are approximate so please modify as you see fit. I also don't have much experience with cooking Indian dishes, so some other spices like Coriander might be a nice addition to this as well, but I didn't have any in my pantry.

However what was really wonderful about the resulting dish,  was the crunchiness of the tofu after being fried in the sesame seed paste. Otherwise it just tasted ok, nothing more.

To start:
-Cut the tofu into slices ~1/2  X 1/2  X  1/4 inches. Pat with a paper towel to dry them.
-Stir together spices well in a bowl and add the tofu.
-Toss to coat evenly.

-Using a mortar and pestle, grind the sesame seeds into a course paste
-Spread both the Coconut oil and sesame seed paste evenly in a frying pan.
-Heat the mixture to medium heat.
-When ready add the spiced tofu such that all of the slices are in contact with the pan

 Uncooked tofu.

Fry for about 3- 5 minutes on one side until browned a bit,  and then flip all of the pieces so they can brown on the other side. I like to use chopsticks or tongs for this because it is hard to flip each individual piece with a spatula.
 Cooked tofu.

Remove from the pan and top with raw finely chopped green onions. Serve with rice or in a lettuce wrap.


I also used this opportunity to try roasting spices to see if it made any difference in flavor on the neutral tasting tofu. I heated the powders over low heat while frequently stirring and tasted no discernible difference between roasted and non-heated dry spices. More than anything, the taste of the spices was dulled due to roasting. So in conclusion: It wasn't worth it.
Roasted spices on left, uncooked spices on the right.

Recipe serves 1 person.