Tofu madras
SERVES 4 INGREDIENTS
350g firm tofu
4 Tbsp vegetable oil
1 large brown onion,
peeled and grated
2 medium tomatoes,
trimmed and chopped
3 garlic cloves, peeled and grated
3cm piece fresh ginger,
peeled and grated
10g fresh coriander, finely chopped 2 Tbsp tomato puree
500ml Henry’s Curry Stock (see below) ¼ lemon
TOFU COATING
½ tsp ground turmeric 1 tsp chilli powder ½ tsp salt
2 Tbsp plain flour
SPICE MIX
2 tsp chilli powder
1 tsp garam masala
1 tsp salt
½ tsp curry powder
½ tsp ground coriander ½ tsp ground fenugreek Pinch of ground cumin Pinch of ground turmeric
1 Make Henry’s Curry Stock (see right). If you’re using frozen curry stock, defrost ahead of time.
2 Prepare the tofu by pressing the tofu block for at least 10 minutes using a tofu press, or for at least 30 minutes placed between two clean tea towels with a heavy weight on top. Cut the pressed tofu into 5 slices, then cut all the slices in half to make 10 pieces.
3 Measure the Tofu Coating ingredients into a bowl and mix well. Add the tofu pieces and coat gently in the spicy flour.
4 Place a frying pan over a medium-high heat, drizzle in 2 tablespoons oil. Add the tofu steaks to the hot oil and cook until browned on the bottom, about
3–5 minutes. Turn and cook the other side until browned, about 2 minutes. Remove and set aside.
5 For the Curry, measure the ingredients for the spice mix into a dish. Place a saucepan over a medium heat and drizzle in the rest of the oil. Add the spice mix to the hot oil, along with the grated onion and a big pinch of salt. Saute for
5–7 minutes, stirring frequently, until the fragrances have released. Add the garlic and ginger, cook for 2 minutes. Add the tomato puree, stir and simmer for 2 minutes, then the chopped tomatoes, stir and simmer for 2 minutes. Add the curry stock and the cooked tofu. Squeeze the lemon juice into the pan and toss in the rind. Reduce the heat to medium-low and simmer for 10 minutes. Taste and adjust the seasoning, adding more garam masala, salt or lemon, if needed.
6 Top with the chopped coriander and serve.