Friday - - Advice -

Q Please sug­gest an In­dian recipe with tofu. I’ve tried cur­ries but they don’t taste very nice.

A Tofu has a dis­tinct tex­ture and flavour, so it can be tricky to use it in place of pa­neer, the com­mon cheese found in In­dian food. How­ever, I love tomake skew­ered kebabs with it, es­pe­cially with an Asian touch.

Pre­heat the grill. Soak 8 shal­lots or but­ton onions in a bowl of boil­ing wa­ter for 5 min­utes. Boil 8 small pota­toes in a pan for about 7min­utes or un­til ten­der. Drain and pat dry.

Mean­while, pre­pare the marinade. Whisk to­gether 2 tbsp tomato purée, 2 tbsp light soy sauce, 1 tbsp sun­flower oil, 1 tbsp clear honey and 1 tbsp whole grain mus­tard. Sea­son, keep­ing in mind that soy sauce is quite salty. Cut 300g of tofu into chunky cubes and toss in the marinade. Set aside.

Next, prep your veg­gies. Peel and slice 1 courgette into thick roundels and de­seed and dice 1 red pep­per. Peel the soaked onions and soak them for an­other 3min­utes in boil­ing wa­ter. Drain.

Skewer all the veg­eta­bles and grill for about 10 min­utes, turn­ing fre­quently. Brush the veg­gies with any ex­cess marinade be­fore serv­ing.

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