Braised sesame tofu
Go meat-free with this moreish tofu-based dish served with rice and green beans. The braise is loaded with heat and umami flavour for the tofu to soak up
Super-green tofu curry
Serves 4
Easy
Prep:
Cook:
Going meat-free? Enjoy this delicious tofu and spinach curry that you can prep in minutes. Serve with wild rice and a scattering of coriander
Skip to ingredients
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- 280g firm tofucut into small triangles
- 2 tbsp vegetable oil
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 cardamom podsseeds bashed
- 10g gingerpeeled and roughly chopped
- 1 onionfinely chopped
- 2 garlic clovesroughly chopped
- 400g spinach
- 10g corianderroughly chopped, plus extra whole leaves to serve
- 2 x 250g pouches cooked brown & wild rice mixto serve
Nutrition: Per serving
- kcal371low
- fat16g
- saturates2g
- carbs34g
- sugars3g
- fibre8ghigh
- protein19ghigh
- salt0.2g
Method
step 1
Pat the tofu dry with kitchen paper, then heat 1 tbsp oil in a large, deep frying pan over a medium heat. Fry the tofu for 3-4 mins, or until golden on each side. Remove from the pan using a fish slice and set aside to drain on kitchen paper.
step 2
Pour the remaining oil into the pan, then scatter in the coriander seeds, cumin seeds and cardamom and cook for 2-3 mins until popping.
step 3
Add the ginger, onion and garlic and cook for 10-12 mins more until golden at the edges. Turn the heat to low and add the spinach, a handful at a time and stir to wilt. Remove from the heat. Tip the spinach mix, the coriander and 300ml water into a high-powered blender and blitz until completely smooth. Pour the mixture back into the pan and season with salt. Bring to a simmer.
step 4
Tip in the fried tofu and cook for 4-5 mins, or until the tofu has warmed through. Season, then spoon over the wild rice and scatter over the coriander leaves to serve.
