Tangy Tofu Tamarind Rice Bowl Recipe

About this recipe

A vibrant rice bowl featuring pan-seared tofu paired with tamarind-infused rice and crisp vegetables, offering a perfect balance of tangy and savory flavors.

Ingredients

• 100 g Coriander Leaves
• - Fresh Tofu
• 1 kg Rice
• 1 Kg Frozen Pink Guava Pulp
• 250 g French Beans
• - Coconut Oil
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• 100 g Salt
• 500 g Sugar
• 1 kg Water Chestnuts
• 100 g Tamarind Paste
• NaN Chili Powder

Instructions

1. 1. Cut the tofu into bite-sized cubes and pat dry with a kitchen towel.
2. 2. Heat coconut oil in a pan, add cumin seeds, and let them splutter for a few seconds.
3. 3. Add turmeric powder, red chili powder, and salt, then gently toss in the tofu cubes to coat evenly.
4. 4. Pan-sear the tofu on medium heat until golden and crispy on all sides, then set aside.
5. 5. In the same pan, sauté chopped carrots and green beans until slightly tender but still crisp.
6. 6. Mix tamarind pulp, sugar, salt, and water to create a tangy sauce and cook until slightly thickened.
7. 7. Add cooked rice to the pan with the tamarind sauce and stir to combine well.
8. 8. Gently fold the sautéed vegetables and pan-seared tofu into the tamarind rice mixture.
9. 9. Garnish with freshly chopped coriander leaves before serving.