First pass - masala yogurt Tofu
Nov. 8th, 2009 06:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sobriqueOK, so the first pass was a yoghurt, with some chopped stuff in it, and some garam masala powder.
Where stuff is some chilli, spring onion and some coriander.
Haven't had a go at rice, because I've run out of time.
But anyway, yoghurt was poured over sliced tofu, and left to marinade for a an hour or so.
then it was all dumped in a frying pan, with a measure of oil, and left to sizzle away until the gooey yogurty ness stopped being gooey and started being more like a batter like coating on the tofu.
I'm broadly quite pleased with how it's turned out. Could probably use a bit more ginger, and maybe a bit less chilli - it's 'warm' by my standards, so a bit too strong for some tastes.
A pack of tofu was used, and that's actually a useful amount. I'm just eating this, but I think it'd serve 2-4 with accompaniments.
Oh, and the yoghurt - I used basically all of a pot of greek style natural yoghurt. It was a bit on the thick side, and wasn't what I'd intended to buy, but I think it actually worked - the recipe also recommended draining off the 'marinade' before cooking it, but I quickly noticed that draining the tofu actually ended up leaving it looking rather white and ... tofu looking - the sauce didn't adhere very well.
So I ended up actually frying up the whole lot in the pan, until the sauce had reduced down.
Oh, and also I should cube rather than slice the tofu - slices worked well to pick up the flavour, but were too thin really, and fell apart a bit. Slightly thicker cubes would have done better I think.
Still not sure if a thinner yoghurt would have worked better though.
Where stuff is some chilli, spring onion and some coriander.
Haven't had a go at rice, because I've run out of time.
But anyway, yoghurt was poured over sliced tofu, and left to marinade for a an hour or so.
then it was all dumped in a frying pan, with a measure of oil, and left to sizzle away until the gooey yogurty ness stopped being gooey and started being more like a batter like coating on the tofu.
I'm broadly quite pleased with how it's turned out. Could probably use a bit more ginger, and maybe a bit less chilli - it's 'warm' by my standards, so a bit too strong for some tastes.
A pack of tofu was used, and that's actually a useful amount. I'm just eating this, but I think it'd serve 2-4 with accompaniments.
Oh, and the yoghurt - I used basically all of a pot of greek style natural yoghurt. It was a bit on the thick side, and wasn't what I'd intended to buy, but I think it actually worked - the recipe also recommended draining off the 'marinade' before cooking it, but I quickly noticed that draining the tofu actually ended up leaving it looking rather white and ... tofu looking - the sauce didn't adhere very well.
So I ended up actually frying up the whole lot in the pan, until the sauce had reduced down.
Oh, and also I should cube rather than slice the tofu - slices worked well to pick up the flavour, but were too thin really, and fell apart a bit. Slightly thicker cubes would have done better I think.
Still not sure if a thinner yoghurt would have worked better though.
