Curried tofu with turmeric brothy rice
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Turmeric broth, spiced tofu and rice – this is the perfect warming, nutritious dish for gloomy days or poorly patients!
Each serving provides 423 kcal, 19.9g protein, 48.6g carbohydrate (of which 6.5g sugars), 15.5g fat (of which 1.7g saturates), 4.4g fibre and 3.24g salt.
By Rhian Melvin
Ingredients
For the pickle
For the turmeric broth and curried tofu
- 1 tbsp olive oil
- 1 banana shallot, finely chopped
- 4 garlic cloves, finely chopped
- 2cm/¾in fresh root ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 litre/1¾ pints vegetable stock
- ½ lemon, juice only
- 3 tbsp tamari (or light soy sauce)
- 600g/1lb 5oz extra-firm tofu, cut into 4 equal pieces
- 4 tbsp curry paste (we used korma, but any Indian paste works)
- salt
To serve
- 500g/1lb 2oz cooked basmati rice
- fresh coriander
Method
To make the pickle, add all of the ingredients and 4 tablespoons water to a bowl. Mix well and set aside to pickle while you prepare everything else.
To make the turmeric broth and curried tofu, preheat your oven to 200C/180C Fan/Gas 6.
Add the olive oil to a large saucepan over a medium-high heat. Add the shallots and fry until softened (about 5 minutes). Stir in the garlic and ginger then cook for another minute until fragrant.
Add the curry powder, cumin, coriander and turmeric. Toast the spices for 30 seconds to 1 minute, until aromatic. Stir in the vegetable stock, lemon juice and tamari. Add salt to taste.
Bring the broth to a boil. Add the tofu pieces and boil for 5 minutes, then remove from the heat. Pick out the tofu from the broth using a slotted spoon and pat dry with kitchen towel.
Lay the tofu out on a baking tray and add a tablespoon of curry paste to each piece. Using a spoon, pastry brush or your hands; spread the curry paste evenly over each tofu piece, coating all sides. Place in the oven for 30 minutes, turning halfway through, until golden.
Reheat the broth before serving.
To serve, divide the rice evenly between 4 bowls. Cut the tofu pieces lengthwise into 1cm/½in slices and carefully lay them on top. Ladle in the broth and top with the pickled onions and fresh coriander.
Recipe tips
If you’re prepping this ahead, keep everything refrigerated (for up to 4 days), but make sure to store the broth in a separate container to the rice and tofu. Then when you’re ready to serve, reheat both components, pour the broth over the rice and tofu then add the toppings.
