Crispy Tofu With Tamarind Rice Recipe

Name: Crispy Tofu with Tamarind Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 ml Oil (For Frying); 100 g Orika Big Mustard Seeds; 50 g Pluckk Organic Curry Leaves; 500 g Onion; 110 g Unpeeled Garlic Cloves; 20 g Turmeric Powder; - Suhana Dal Makhani Spice Mix 50g Pouch; - Frozen Mixed Vegetables; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; - DELI QUINOA/BASMATI RICE 1KG; 100 g Diet Tofu Masala Tofu; 100 g Tamarind Paste

Indian cuisine · 297 calories

About this recipe

Crispy Tofu with Tamarind Rice is a mouthwatering vegetarian dish that combines the tangy flavors of tamarind with the satisfying crunch of pan-fried tofu cubes. Perfect for lunch, this Indian-inspired recipe is both nourishing and delicious. The tamarind rice is infused with a medley of spices, curry leaves, and tender mixed vegetables, creating a harmonious balance of textures and tastes. This dish is packed with 18g of protein, making it a great choice for maintaining energy levels and supporting muscle health. Cooking this recipe is a delightful experience, with the aroma of spices filling your kitchen and the vibrant colors of the ingredients coming together beautifully. Serve it on a casual weekday lunch or elevate your weekend meal with this flavorful creation.

Ingredients

500 ml Oil (For Frying)
100 g Orika Big Mustard Seeds
50 g Pluckk Organic Curry Leaves
500 g Onion
110 g Unpeeled Garlic Cloves
20 g Turmeric Powder
- Suhana Dal Makhani Spice Mix 50g Pouch
- Frozen Mixed Vegetables
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
- DELI QUINOA/BASMATI RICE 1KG
100 g Diet Tofu Masala Tofu
100 g Tamarind Paste

Instructions

1. Rinse the rice thoroughly under running water and soak it for 20 minutes.
2. Drain the rice and cook it in 300 ml of boiling water until tender, then set it aside.
3. Cut the tofu into bite-sized cubes and pat dry to remove excess moisture.
4. Heat 10 ml of vegetable oil in a pan and pan-fry the tofu cubes until golden and crispy. Remove and set aside.
5. In the same pan, heat the remaining oil and add mustard seeds, allowing them to splutter.
6. Add curry leaves, chopped onion, and minced garlic cloves to the pan and sauté until fragrant and golden.
7. Mix in the turmeric powder, Suhana Dal Makhani Spice Mix, and tamarind pulp, stirring well for 2-3 minutes.
8. Add the frozen mixed vegetables and cook until they are tender and incorporated into the tamarind sauce.
9. Toss the cooked rice into the pan and gently combine it with the tamarind-vegetable mixture.
10. Add salt to taste and continue mixing until evenly coated and heated through.
11. Serve the tamarind rice with the crispy tofu cubes arranged on top for a delightful presentation.