Vegan butter 'chicken' with crispy tofu
Yummy yummy yummy. A classic Indian dish in a new twist: vegan butter 'chicken'. Or should we say crispy tofu? It is a recipe inspired by a video by celebrity chef Max La Manna.
Kitchenware
- 1 bowl/dish
- 1 tea towel
- various (cooking) books for draining tofu
- 1 baking tray
- 1 frying pan
- 1 cutting board with knife
- 1 saucepan(possibly for rice cooking)
Ingredients
- 1 block tofu
- cornstarch
- 1 onion
- 2-4 garlic cloves
- 3 cm ginger
- 1 el olive oil
- 1 fluorescent curry powder
- 1 el garam masala or ras el hanout
- 1 fluorescent coriander seeds
- 1 fluorescent paprika
- 1 fluorescent salt
- 2 el tomato paste
- 1 tin whole coconut milk (1 x 400 ml)
- (olive) oil for frying
- optional rice or flatbread
- optional coriander and lime juice as topping
- optional vegetables such as peppers
Instructions
- Drain the tofu in a tea towel in a bowl for 20 minutes, placing a hard object such as a cookbook on top if necessary. Meanwhile, heat the oven to 200°C.
- Wash, peel/peel and chop all vegetables and spices.
- Using your hands, pull the tofu apart into chunks and mix with olive oil and cornstarch. So we are breaking with traditions (fun pun), because in traditional Eastern cuisine, people always handle tofu with love and above all do not break it.
- Place the tofu cubes on a baking tray in the oven and bake for 20 minutes. Meanwhile, get to work on the sauce.
- Fry the onion, garlic and ginger for 1-2 minutes in a large pan with olive oil or vegan butter.
- Pour in the coconut milk. And immediately add the tomato paste and all the spices. Heat for 10 minutes, stirring regularly.
- In the last few minutes, throw in the vegetables and tofu.
- Serve with rice, flatbread and don't forget the yummy toppings! Enjoy!