Tangy Tofu And Tamarind Rice Bowl Recipe

About this recipe

A flavorful combination of tangy tamarind rice paired with spiced tofu, offering a protein-packed and satisfying dinner.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• - Fresh Tofu
• 1 kg Rice
• 1 Kg Frozen Pink Guava Pulp
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• 500 g Refined Flour
• 200 ml Mustard Oil
• 100 g Salt
• 1 kg Water Chestnuts
• 500G Besan (Gram Flour)

Instructions

1. 1. Cut the tofu into bite-sized cubes and pat them dry using a clean kitchen towel.
2. 2. In a bowl, mix chickpea flour, turmeric powder, red chili powder, and a pinch of salt.
3. 3. Coat the tofu pieces evenly with the chickpea flour mixture and set aside.
4. 4. Heat 1 tablespoon of oil in a pan, fry the tofu cubes until golden and crispy, and remove them from the pan.
5. 5. In the same pan, heat the remaining oil and add mustard seeds. Allow them to splutter.
6. 6. Add curry leaves, sliced onion, and green chilies. Sauté until the onions turn golden brown.
7. 7. Stir in the chopped tomato and cook until it softens and blends into the mixture.
8. 8. Add tamarind pulp, salt, and a splash of water. Simmer for 2-3 minutes to thicken the sauce.
9. 9. Add the cooked rice to the pan and gently mix until the tamarind sauce coats the rice evenly.
10. 10. Fold in the crispy tofu pieces, ensuring they are evenly distributed.
11. 11. Cook for an additional minute to combine the flavors, then turn off the heat.
12. 12. Garnish with freshly chopped coriander leaves and serve warm.