My daughter and I happen to love Tofu but we don’t eat it often enough. It’s not sold in my organic store and since I rarely go to supermarkets these days I rarely buy it.
If we have it at home I add it to my soups, vegetable stir fries, noodles and my daughter and I are always fighting for the last piece. My husband is not a Tofu hater but is a little picky about how it’s cooked. He simply loves it in my Thai Green Curry but doesn’t enjoy much in plain simple soups.
I know Tofu is one of those things which people either love or completely hate, just like eggplant. If you are a Tofu hater I really hope this recipe will make you change your mind. I know this looks like any other Spicy Indian appetizer dish you have seen but believe me when I say that it tastes very unique. There is a freshness in it’s taste like no other.
This spicy fragrant flavorful Tofu dish is perfect both as an appetizer and a side dish. The bright green color of the Tofu comes from the fresh cilantro paste and green chili paste. What I like the most about this spicy Tofu is the simplicity of it. It’s free of all dried/powdered spices which are commonly used in dishes like this which makes each one of the flavors actually stand out from the rest. I have made it dry to serve as an appetizer and as a side dish with roti/bread but if you make it a little more watery you can also serve it over rice. Leftovers of This spicy Tofu is very tasty as the Tofu continues to absorb all the flavors. It’s perfect to fill in wraps, sandwiches or simply scramble it and serve over toast. I crumbled it and used it as a filling to some Tofu Parathas for breakfast the next day and it turned out very good.
You can use Paneer/Cottage cheese instead of Tofu.
Make all the pastes yourself for best flavors.
Cut the amount of chili paste used by half for a milder dish.
Add a cup of coconut milk at the end to make a flavorful ‘Cilantro Chili Tofu Curry’.
Use any other oil of you choice instead of coconut oil.
- 400 grams of Firm Tofu
- 2-3 tbsp coconut oil
- 1 1/2 cups finely sliced onions
- 2 springs curry leaves
- 1 tbsp green chili paste
- 1 tsp ginger garlic paste
- 1/3 cup cilantro paste
- Grind equal amount of peeled ginger and garlic into a smooth paste and keep it aside. You can refrigerate the leftovers in an airtight container and use in other recipes.
- Wash and pat dry fresh green chilies and grind with a pinch of salt. This can also be refrigerated unto a month.
- Wash fresh cilantro well and grind into a smooth paste with a tiny bit of water. This paste needs to be used up immediately.
- Fry the thinly sliced onions in a tbsp of oil, till slightly golden and grind it into a smooth paste.
- Rinse the Tofu in cold water and dry it with a kitchen towel. Press it gently between 2 clean paper towels to remove the excess moisture. Cut it into 1 inch cubes and keep it aside.
Heat 2 tbsp oil in a wide pan. When the oil is hot add the curry leaves, followed by onion paste and ginger garlic paste. Fry for a minute and add the green chili paste. Fry for another minute and add the cilantro paste. If the mixture is looking to dry, add a little bit of water and brign it to boil. Season it with salt. Add the Tofu cubes and continue to cook it in low flame. If you want it liquidy, you can let it simmer only for 3-4 minutes and serve it. I let this cook for 7-10 minutes till all the moisture dried up and Tofu absorbed all the flavors. At this stage if you want the Tofu to be golden and fried, add another 2-3 tbsp oil and fry for a few more minutes. Be careful while tossing it as Tofu is fragile and will break easily.