Monday, 30 March 2009

Cumin and Pepper Tofu

I'm always been fascinated by Indian recipes that rely on pepper. Pepper was used before chillies where introduced to India to add a hot, spicy kick to food.

As much as I love chillies it seems that pepper has now been pushed aside by heat lovers. But pepper is still very good at bringing the heat and I think (in a somewhat backwards way because the pepper is dried and my chillies are fresh) gives a light, almost cleansing taste.

This recipe for marinated tofu is inspired by peppery Indian dishes in all their glory.

Cumin and Pepper Tofu

serves one or two

  • 2 teaspoons of cumin
  • 1 teaspoon of black peppercorns
  • 1/2 teaspoon of garam masala
  • tofu, cut thinly
  • 2 tablespoons of oil

1. In a pestle and mortar bash the peppercorns and cumin until they are broken up. Don't worry about getting it too fine, think rustic.

2. Combine with oil and garam masala in a bowl.

3. Marinate the tofu in the mixture until ready to cook. This could be as little as an hour but I wouldn't leave it for a week.

4. Take out of the marinade and fry in a dry pan until golden on each side.

Enjoy. Served here with Gujerati Cabbage and Carrots from Riverford Farm Cook Book via Madhur Jafferey

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