Tofu, Sweet Potato and Spinach Tandoori

This is a mild Indian meal we enjoyed this week. It is a lovely blend of flavors especially with the sweet potatoes.

Tofu, Sweet Potato and Spinach Tandoori

Serving Size: 4

Ingredients:

  • 1 pound tofu, blotted dry and cubed
  • 2 tablespoon AP flour
  • 1 tablespoon cornstarch
  • 4 medium sweet potatoes, peeled and cubed
  • 1 4 ounce can tomato paste
  • 2 tablespoon tandori powder
  • 1 pinch salt
  • ½ can coconut milk
  • 1-2 cups peas, fresh or frozen, cooked or thawed
  • few sprigs coriander or cilantro, chopped

Tofu, Sweet Potato and Spinach Tandoori

Directions:

  1. Peel the sweet potatoes and cut into cubes. Place in a steamer and lightly steam until al dente.
  2. Drain the tofu and blot dry with paper kitchen towels.
  3. Cut the tofu into cubes.
  4. Place the flour and cornstarch in a bowl and mix with a fork or whisk.
  5. Dredge the tofu pieces in the flour mixture so that all sides are covered evenly.
  6. Heat the oil in a large frying pan.
  7. Fry the tofu pieces until each side is lightly golden brown.
  8. When done, remove from the pan and place on a paper towel to drain and excess oil.
  9. Wipe the frying pan clean carefully, as any residue of oil and flour mixture will be hot and can burn.
  10. Place the spinach in the pan and sauté until just wilted, remove from the pan and place in a bowl.
  11. Empty the tomato paste into the pan and add ½ cup of water.
  12. Mix well.
  13. Add the tandoori powder and salt.
  14. Add the coconut milk and allow the mixture to blend and thicken.
  15. Add the coconut milk and allow the mixture to blend and thicken.
  16. Add the sweet potato pieces and tofu pieces and lightly mix.
  17. Add the spinach and at last the thawed peas.
  18. Chop the coriander and sprinkle over the mixture.
  19. Serve warm in bowls with naan bread at the side.


Leave a Reply

Your email address will not be published. Required fields are marked *