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Spicy Tofu in Lemon and Coriander


This is a delightful lemony, gingery dish that requires quite a lot of fresh coriander. Serves 6.


2 large chunks of ginger, peeled & coarsely chopped
4 tbls plus 5floz (150 ml) of water
6 tbls of vegetable oil
2 large blocks of tofu
5 cloves of garlic, peeled & very finely chopped
A bunch of fresh coriander (without lower stems, very finely chopped)
1/2—1 fresh, hot green chilli, very finely chopped
1/4 tsp cayenne pepper
2 tsps ground cumin seeds
1 tsp ground coriander seeds
1/2 tsp ground turmeric
1 tsp of salt—or to taste
2 tbls lemon juice


Put the ginger and the 4tbls of the water into a blender to form a paste. Heat the oil in a wide, heavy saucepan, over a low heat. Add the garlic, then the paste. Stir and fry for a minute. Now add fresh coriander, green chilli, cayenne, ground cumin, ground coriander seeds, turmeric and salt. Stir and cook for a minute or two.

Add the diced tofu, the 150ml of water and lemon juice. Stir and bring to the boil. If the sauce is too thin, uncover the pot and boil some away over a slightly higher heat.

Serve with Spiced Basmati Rice

Adapted from Madhur Jaffrey’s The Indian Cookery Classic


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