Marinate tofu chunks in Balti curry paste, fry until varnished in a layer of golden crispiness, and you’re in for a texture and taste revelation. Add to this marvel with tender black rice, tandoori-spiced veg, and a coconut yoghurt and pesto dressing.
BALTI-CURRIED TOFU
BALTI-CURRIED TOFU
with black rice, toasted coconut & coriander and chilli pesto
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Black Rice
- Broccoli Florets
- Coconut Yoghurt
- NOMU Tandoori Rub
- Pesto Princess Coriander & Chilli Pesto
- Red Onion
- Spice and All Things Nice Balti Curry Paste
- Toasted Coconut Flakes
- Tofu
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot. Add in the stock, submerge in 300ml of salted water, and place over a medium heat. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but bouncy. If it starts to dry out during the cooking process, add a little more water to continue. Remove from the heat on completion and drain if necessary. Replace the lid and set aside until serving.
MARINATE THE TOFU
Place the Balti curry paste, a pinch of salt, and 2 tsp of olive oil in a shallow dish. Mix until it forms a smooth paste. Place the slabs of tofu in the dish, toss to coat, and set aside to marinate until frying.
CHAR THE VEGGIES
When the rice reaches the halfway mark, spread out the broccoli pieces and onion wedges on a roasting tray. Coat in oil, some seasoning, and the Tandoori Rub to taste. Roast in the hot oven for 15-20 minutes until cooked through and lightly charred, shifting halfway.
WHIP UP YOUR DRESSING
In a small bowl, combine the coconut yoghurt with the coriander & chilli pesto to taste. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
GET THAT TOFU CRISPY!
When the roast veggies have about 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated tofu for 2-3 minutes per side until crispy and golden all over. Remove from the pan on completion.
CRUNCH TIME
Serve up some nutty black rice and load with the charred broccoli and red onion. Top with the slices of curried tofu and generously pour over the coriander-coconut dressing. Decorate with the toasted coconut flakes and dig in, Chef!
Black Rice - 100ml
Vegetable Stock - 5ml
Spice and All Things Nice Balti Curry Paste - 7.5ml
Tofu - 110g
Broccoli Florets - 150g
Red Onion - 1
NOMU Tandoori Rub - 10ml
Coconut Yoghurt - 50ml
Pesto Princess Coriander & Chilli Pesto - 15ml
Toasted Coconut Flakes - 15g
BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot. Add in the stock, submerge in 600ml of salted water, and place over a medium heat. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but bouncy. If it starts to dry out during the cooking process, add a little more water to continue. Remove from the heat on completion and drain if necessary. Replace the lid and set aside until serving.
MARINATE THE TOFU
Place the Balti curry paste, a pinch of salt, and 2 tbsp of olive oil in a shallow dish. Mix until it forms a smooth paste. Place the slabs of tofu in the dish, toss to coat, and set aside to marinate until frying.
CHAR THE VEGGIES
When the rice reaches the halfway mark, spread out the broccoli pieces and onion wedges on a roasting tray. Coat in oil, some seasoning, and the Tandoori Rub to taste. Roast in the hot oven for 15-20 minutes until cooked through and lightly charred, shifting halfway.
WHIP UP YOUR DRESSING
In a small bowl, combine the coconut yoghurt with the coriander & chilli pesto to taste. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
GET THAT TOFU CRISPY!
When the roast veggies have about 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated tofu for 2-3 minutes per side until crispy and golden all over. Remove from the pan on completion.
CRUNCH TIME
Serve up some nutty black rice and load with the charred broccoli and red onion. Top with the slices of curried tofu and generously pour over the coriander-coconut dressing. Decorate with the toasted coconut flakes and dig in, Chef!
Black Rice - 200ml
Vegetable Stock - 10ml
Spice and All Things Nice Balti Curry Paste - 15ml
Tofu - 220g
Broccoli Florets - 300g
Red Onion - 1
NOMU Tandoori Rub - 20ml
Coconut Yoghurt - 100ml
Pesto Princess Coriander & Chilli Pesto - 30ml
Toasted Coconut Flakes - 30g
BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot. Add in the stock, submerge in 600ml of salted water, and place over a medium heat. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but bouncy. If it starts to dry out during the cooking process, add a little more water to continue. Remove from the heat on completion and drain if necessary. Replace the lid and set aside until serving.
MARINATE THE TOFU
Place the Balti curry paste, a pinch of salt, and 2 tbsp of olive oil in a shallow dish. Mix until it forms a smooth paste. Place the slabs of tofu in the dish, toss to coat, and set aside to marinate until frying.
CHAR THE VEGGIES
When the rice reaches the halfway mark, spread out the broccoli pieces and onion wedges on a roasting tray. Coat in oil, some seasoning, and the Tandoori Rub to taste. Roast in the hot oven for 15-20 minutes until cooked through and lightly charred, shifting halfway.
WHIP UP YOUR DRESSING
In a small bowl, combine the coconut yoghurt with the coriander & chilli pesto to taste. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
GET THAT TOFU CRISPY!
When the roast veggies have about 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated tofu for 2-3 minutes per side until crispy and golden all over. Remove from the pan on completion.
CRUNCH TIME
Serve up some nutty black rice and load with the charred broccoli and red onion. Top with the slices of curried tofu and generously pour over the coriander-coconut dressing. Decorate with the toasted coconut flakes and dig in, Chef!
Black Rice - 200ml
Vegetable Stock - 10ml
Spice and All Things Nice Balti Curry Paste - 15ml
Tofu - 220g
Broccoli Florets - 300g
Red Onion - 1
NOMU Tandoori Rub - 20ml
Coconut Yoghurt - 100ml
Pesto Princess Coriander & Chilli Pesto - 30ml
Toasted Coconut Flakes - 30g
BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot. Add in the stock, submerge in 1,2L of salted water, and place over a medium heat. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 35-40 minutes until the water has been absorbed. On completion, the rice should be cooked but bouncy. If it starts to dry out during the cooking process, add a little more water to continue. Remove from the heat on completion and drain if necessary. Replace the lid and set aside until serving.
MARINATE THE TOFU
Place the Balti curry paste, a pinch of salt, and 3 tbsp of olive oil in a shallow dish. Mix until it forms a smooth paste. Place the slabs of tofu in the dish, toss to coat, and set aside to marinate until frying.
CHAR THE VEGGIES
When the rice reaches the halfway mark, spread out the broccoli pieces and onion wedges on a roasting tray. Coat in oil, some seasoning, and the Tandoori Rub to taste. Roast in the hot oven for 20-25 minutes until cooked through and lightly charred, shifting halfway.
WHIP UP YOUR DRESSING
In a bowl, combine the coconut yoghurt with the coriander & chilli pesto to taste. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
GET THAT TOFU CRISPY!
When the roast veggies have about 5 minutes to go, place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated tofu for 2-3 minutes per side until crispy and golden all over. For the crispiest results, you’ll need to do this step in batches to avoid overcrowding the pan. Remove from the pan on completion.
CRUNCH TIME
Serve up some nutty black rice and load with the charred broccoli and red onion. Top with the slices of curried tofu and generously pour over the coriander-coconut dressing. Decorate with the toasted coconut flakes and dig in, Chef!
Black Rice - 400ml
Vegetable Stock - 20ml
Spice and All Things Nice Balti Curry Paste - 30ml
Tofu - 440g
Broccoli Florets - 600g
Red Onion - 2
NOMU Tandoori Rub - 40ml
Coconut Yoghurt - 200ml
Pesto Princess Coriander & Chilli Pesto - 60ml
Toasted Coconut Flakes - 60g
Woolies Products in this dish
