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