Butter Tofu by @fitgreenmind

40 min
Medium

4 servings

🍱

400 g

Firm Tofu

🌽

2 tbsp

Corn Starch

🧂

4 g

Salt

⚫

0.5 g

Pepper

🫗

30 ml

Oil

🧅

150 g

Onion

🧄

6 g

Garlic

🫚

15 g

Ginger

🌿

4 g

Ground Coriander

🌾

4 g

Ground Cumin

✨

4 g

Garam Masala

🌶️

1 g

Chili Powder

🛢️

Oil

🍅

630 ml

Tomato Passata

🥥

250 ml

Coconut Milk

🍋

15 ml

Lemon

🍬

4 g

Sugar

🧂

Salt

🥒

300 g

Cucumber

🍶

15 ml

Vinegar

🥢

15 ml

Soy Sauce

🍯

15 ml

Agave

🧄

1.5 g

Garlic Powder

🌶️

1 g

Chili Flakes

Preparation Steps

  1. Step 1/15

    Preheat the oven to 175°C / 350°F and line a baking tray.

    🍪baking tray

  2. Step 2/15

    Pat 400 g firm tofu dry, then cut it into bite-size cubes.

    firm tofu
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Toss the tofu cubes with 2 tbsp cornstarch, salt, black pepper, and 1 tbsp cooking oil.

    firm tofu
    cornstarch
    salt
    black pepper
    cooking oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/15

    Spread the coated tofu on the baking tray and bake for 20 min, turning once halfway through.

    firm tofu
    🍪baking tray
    🥄spatula

  5. Step 5/15

    Finely chop 1 onion, 2 garlic cloves, and the thumb-size piece of fresh ginger.

    onion
    garlic
    fresh ginger
    🔪chef's knife
    🪵cutting board

  6. Step 6/15

    Heat the remaining 1 tbsp cooking oil in a saucepan over medium heat and fry the onion for 3 min.

    cooking oil
    onion
    🥘saucepan
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/15

    Add garlic, fresh ginger, ground coriander, ground cumin, garam masala, and chili powder; fry for 2 min.

    garlic
    fresh ginger
    ground coriander
    ground cumin
    garam masala
    chili powder
    🥘saucepan
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/15

    Stir 625 ml tomato passata into the spiced onion mixture and simmer for 5 to 10 min.

    tomato passata
    🥘saucepan
    🥄wooden spoon
    🥛measuring cup

  9. Step 9/15

    Blend the cooked tomato sauce until completely smooth.

  10. Step 10/15

    Return the blended sauce to the saucepan and stir in 250 ml coconut milk and 1 tbsp lemon juice.

    coconut milk
    lemon juice
    🥘saucepan
    🥄wooden spoon
    🥛measuring cup

  11. Step 11/15

    Add 1 tsp sugar and salt to taste, then simmer the sauce for 2 min.

    sugar
    salt
    🥘saucepan
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/15

    Fold the baked tofu into the butter sauce and heat for 2 min.

    firm tofu
    🥘saucepan
    🥄wooden spoon

  13. Step 13/15

    Smash and chop 1 cucumber into small pieces.

    cucumber
    🔪chef's knife
    🪵cutting board

  14. Step 14/15

    Combine cucumber with vinegar, soy sauce, agave syrup, garlic powder, and chili flakes.

    cucumber
    vinegar
    soy sauce
    agave syrup
    garlic powder
    chili flakes
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  15. Step 15/15

    Serve the butter tofu with the cucumber salad and 1 cup cooked rice per serving.

    cooked rice

Composition

Ingredients

Types

Plant Protein, Seasoning, Vegetables, Spices, Sauce, Canned Goods, Sweetener, Condiments

Ingredients

Firm tofu, Corn starch, Salt, Pepper, Oil, Onion, Garlic, Ginger, Ground coriander, Ground cumin, Garam masala, Chili powder, Tomato passata, Coconut milk, Lemon, Sugar, Cucumber, Vinegar, Soy sauce, Agave, Garlic powder, Chili flakes

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

510 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 57g, Fat: 25g, Fiber: 5g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 300mg, Iron: 5.2mg, Potassium: 760mg, Sodium: 790mg

Vitamins

Vitamin C: 18mg, Vitamin K: 18mcg, Folate: 55mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

measuring spoons, measuring cup, mixing bowl, baking tray, frying pan, saucepan, chef's knife, cutting board, wooden spoon, spatula, can opener

Appliances

oven, blender

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Weeknight Dinner, Lunch, Veganuary, Family Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Indian-Inspired, Vegan

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Creamy, Silky, Tender, Crunchy

Flavors

Savory, Spiced, Creamy, Tangy, Sweet, Umami, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store butter tofu and cucumber salad separately,Use airtight containers,Reheat butter tofu until hot throughout), freezer : 2 months (Freeze butter tofu sauce and tofu without cucumber salad,Use a freezer-safe airtight container,Thaw overnight in the refrigerator)