Tofu and cashew nut bites with coconut and coriander vegetables
Ingredients:
1 block tofu
200ml tamari/shoyu
4 cloves garlic
1tbsp tomato puree
150g cashews
1 heaped tsp coriander
1 heaped tsp cumin
100g flour
For the coriander and coconut vegetables:
1 onion
4 cloves garlic
3cm root ginger
2tbsp ground coriander
6 ripe tomatoes
Block creamed coconut
1 lime
500g mix of seasonal veg
Handful chopped coriander leaves
Method:
- Finely chop the garlic and put into a shallow bowl with the tamari and tomato paste
- Slice the tofu into 5mm thick pieces and put in the bowl to marinade for an hour or two
- Make the cashew filling by roasting and grinding the cashews, then placing them into a jug with the cumin and coriander and adding up to 80ml of water (until you have a thick paste)
- Spread the cashew paste onto the tofu and sandwich together
- Toss each piece in the flour
- When you are ready to eat heat a frying pan with about 3mm of rapeseed oil and fry each bite carefully on both sides
- Meanwhile make the vegetable mix by slicing the onion, ginger and garlic and gently sautéing in a casserole dish
- Chop the tomatoes
- Add the ground coriander and tomatoes and stir around for a couple of minutes
- Cut the vegetables into bite size pieces and add to the pan
- Add about 400ml water
- Chop the creamed coconut and add to the pan
- Simmer for 15 minutes until the vegetables are tender. Stir in the fresh coriander before serving along with the tofu bites
Original Source:
Izzy Silvester
