Sweet and sour tofu

05 September 2019

Romy Gill MBE, the British Indian chef and owner of Romy's Kitchen, shares her sweet and sour tofu recipe extracted from her new book Zaika.

Cooking time

45 minutes

Serves

2



Ingredients

  • 200g tofu, cut into triangles
  • 1 tsp cornflour
  • 3 tsp grated fresh root ginger
  • 6 garlic cloves, grated
  • 5 tsp soy sauce
  • 2 tsp Kashmiri red chilli flakes
  • 3 tsp agave syrup
  • 3 tsp tomato ketchup
  • 1 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • ½ tsp salt
  • 2 green chillies, seeds in, chopped
  • 4 tsp rapeseed oil
  • Rice, to serve

Method

I have never been a great fan of tofu, yet this recipe is so delicious I go back to it all the time. Here I’ve combined tofu with the flavours of India and China to create a truly multicultural dish.

Mix all the ingredients together in a large bowl except the oil and coriander. Place the bowl in the fridge and let it marinate for half an hour.

Heat the oil in a large frying pan over a medium heat, then add the tofu and marinade and cook for 3–5 minutes, turning regularly.

Serve hot and with rice.

Zaika: Vegan recipes from India, is out now from Seven Dials

Zaika

Visit our Indian section for more recipe ideas


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