Distinguished Vegetarian Cuisine With Flavours From Around the World.
Mmmmm…today, as I’m about to write this post I just realised that this dish is completely vegan…how about that 🙂 oooops accept for the honey which can be replaced with a vegan friendly alternative. For many people tofu is really blah and very bland. I must admit I thought so too initially, that is until I’ve learnt to spice these nutritious protein packed soya bean curds. For this recipe I’ve chosen to use soft tofu. I find that cooking it along with the marinade for such a long time creates a beautiful texture. It has a beautiful charred crispy crust on outside and still a bit squeegee but cooked and silky smooth in the inside…. about medium rare I’d say…lol 🙂 in this recipe I paired the Tofu Tikka Steaks with a Bok Choy & Chunky Veg stir-fry but another delicious variation is with a huge green salad and a buttery baked potato. M mm mmm…now how lekker does that sounds.
Preparation: 15 minutes
Cooking tikkas: 25-30 minutes
Veg stir-fry: 15 minutes
Tofu Tikka Ingredients
2 tbsp (30ml) sunflower (add more if needed)
2 x 200g soft tofu (cut into 6 pieces)
3 tbsp (45ml tomato paste)
1 tsp (5ml) fresh garlic paste
1 tsp (5ml) fresh ginger paste
1 tbsp (15ml) soy sauce
1 tsp (5ml) cayenne pepper ( add more for extra heat)
1/8 tsp white pepper
½ tsp English mustard powder
1/3 cup (80ml) water
1 tbsp (15ml) honey
Let’s cook 🙂
With a very sharp knife, carefully slice the tofu about 2.5cm – 3cm thick – place in a flat dish.
Combine all the tikka sauce ingredients accept for the honey in a bowl. Pour 80% of the marinade over the tofu. Make sure that you coat both sides. You may let this marinate for 10 minutes to 2 hours or even overnight.
In a big heavy based pan or pot, heat the oil over medium hot heat.
Gently place the tofu in the pan. If your pan in not big enough, place 2 or 3 at a time.
Fry 3-5 minutes before turning over with a spatula and then fry for another 3-5 minutes on the other side. This this a good time to do salt check, if need be just sprinkle salt as required.
Continue to fry for 25 – 30 minutes turning every now and then until a nice crispy crust forms on both sides. As soon at crust forms – add the honey to the balance of the marinade and smear on tofu steaks, frying for 45 seconds on each side. Serve with veg stir fry. Or with a huge green salad and a buttery baked potato.
Bok Choy Chunky Veg Stir-Fry
1 tbsp (15ml) peanut oil
1 tbsp (15ml) sesame oil
½ small red onion roughly chopped into pieces
1 tsp (5ml) finely chopped garlic
1 tsp (5ml) finely chopped ginger
2-3 green or red chillies finely chopped
1 small brinjal chopped into chunky square pieces
1 cup (250ml) 1cm sliced butternut
3 bunches Bok Choy – washed and trimmed
1 handful mung sprouts
Stir- fry sauce:
1 ½ (22.5 ml) tbsp soy sauce
1 tbsp (15ml) rice wine vinegar
1 tsp (5ml) brown sugar
½ tsp white pepper powder
Chop off about 1 cm of the bottom pieces of the bok choy and then wash them out thoroughly. Now chop off the about 2 – 3 cm of the bottom pieces of the washed bok choy and place in a separate bowl along with chopped brinjal.
In a small bowl, combine the soy sauce, rice wine and sugar – give it a good mix and set aside.
Heat a wok or a large pot over medium – high heat. Add the peanut and sesame oil – give it a swirl than add the garlic, ginger and chillies – fry for a few seconds.
Toss in the onions – stir fry for a few seconds and then add the brinjal, and bottom pieces of the bok choy. Stir fry for about 5 minutes until brinjals are cooked.
Add the butternut and half of the stir fry sauce. Cook for a further 3-5 minutes just until the butternut starts to soften.
Toss in the bok choy leaves as well as sprouts – use a tong to stir the leaves, add the balance of the stir fry sauce and stir fry for a few minutes, until the leaves wilt. Turn off heat (adjust seasoning by adding salt if necessary)
Below Ingredients for Tofu Tikkas
Tofu Tikka sauce
Tofu soaking up the marinade