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First pass - masala yogurt Tofu - Ed's journal
First pass - masala yogurt Tofu
OK, so the first pass was a yoghurt, with some chopped stuff in it, and some garam masala powder.

Where stuff is some chilli, spring onion and some coriander.

Haven't had a go at rice, because I've run out of time.
But anyway, yoghurt was poured over sliced tofu, and left to marinade for a an hour or so.

then it was all dumped in a frying pan, with a measure of oil, and left to sizzle away until the gooey yogurty ness stopped being gooey and started being more like a batter like coating on the tofu.

I'm broadly quite pleased with how it's turned out. Could probably use a bit more ginger, and maybe a bit less chilli - it's 'warm' by my standards, so a bit too strong for some tastes.

A pack of tofu was used, and that's actually a useful amount. I'm just eating this, but I think it'd serve 2-4 with accompaniments.

Oh, and the yoghurt - I used basically all of a pot of greek style natural yoghurt. It was a bit on the thick side, and wasn't what I'd intended to buy, but I think it actually worked - the recipe also recommended draining off the 'marinade' before cooking it, but I quickly noticed that draining the tofu actually ended up leaving it looking rather white and ... tofu looking - the sauce didn't adhere very well.

So I ended up actually frying up the whole lot in the pan, until the sauce had reduced down.

Oh, and also I should cube rather than slice the tofu - slices worked well to pick up the flavour, but were too thin really, and fell apart a bit. Slightly thicker cubes would have done better I think.
Still not sure if a thinner yoghurt would have worked better though.


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purp1e_magic From: purp1e_magic Date: November 9th, 2009 08:29 am (UTC) (Link)
Natural set yogurt, especially live, marinades better - it permeates through. But it lets off a lot of water, which is why you have to drain it off. At the end of the process it leaves behind something about the same consistency as the Greek yogurt. Greek yogurt cooks better, though, and tastes richer. But you have to marinade with it for longer - preferably over night.

If you reduce the amount of chili powder it will change the colour, potentially making it look less appetising. I would recommend a bit of paprika.

Ginger, garlic and tomato puree are staples of Indian cooking, and go in just about everything. The same is true of chili powder, turmeric, ground coriander seed and ground cumin seed.
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