BALTI-CURRIED TOFU

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

with black rice, toasted coconut & coriander and chilli pesto

4.6

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
Photo of BALTI-CURRIED TOFU
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for BALTI-CURRIED TOFU?

The preparation time for BALTI-CURRIED TOFU with black rice, toasted coconut & coriander and chilli pesto is between 20 and 30 minutes.

What is the total time required to make BALTI-CURRIED TOFU with black rice, toasted coconut & coriander and chilli pesto?

The total time required to make BALTI-CURRIED TOFU with black rice, toasted coconut & coriander and chilli pesto is between 40 and 50 minutes.

How many servings does BALTI-CURRIED TOFU provide?

4 servings

What are the main ingredients in BALTI-CURRIED TOFU?

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

What is the nutritional information of BALTI-CURRIED TOFU?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare BALTI-CURRIED TOFU?

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. 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! 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. 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.

What should be prepared from my kitchen to make BALTI-CURRIED TOFU?

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

How many calories does BALTI-CURRIED TOFU have?

calories

How much fat content does BALTI-CURRIED TOFU have?

grams

Woolies Products in this dish

Photo of Blue Elephant Thai Black Rice 500 g

Blue Elephant Thai Black Rice 500 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Views: 814