Easy Tofu 65. Paneer Tofu 65 is a spicy, sweet and savory Indian dish with an influence of Chinese flavors. Serve with rice or something. Vegan Nut Free Recipe Gluten Free and Soy Free Options


  • 14 oz (396.89 g) tofu ferme ou extra-ferme
  • 3 cuillère Ă  soupe farine tout usage , use of the farine de riz pour le sans gluten
  • 3 cuillère Ă  soupe amidon de maĂŻs
  • 6 frais ou congelĂ© feuilles de curry , hachĂ©es (voir notes)
  • 1 /2 cĂ c Pepper
  • 1/4 cĂ c Cayenne pepper
  • 1/2 cc poudre d’ail
  • 1 cĂ c gingembre hachĂ©
  • 1 cĂ c jus de citron
  • 2 tsp Soy sauce , Tamari pour le sans gluten
  • 1/3 TL sel
  • 3-4 cuillère Ă  soupe eau
  • Preparation

  • In a large bowl, add flour, cornstarch, curry leaves, paprika, cayenne pepper, garlic, salt and ginger. Add lemon, soy sauce, and water to make a thick paste.
  • Add tofu and toss. Spread on a baking sheet or a parchment-lined dish, spray with oil and bake at 205°C for 20 minutes.
  • < span style="display: block;">Sauce: Heat the oil in a large skillet over medium-high heat. Add the chilies and cook for 1 minute, then add the curry leaves and garlic and cook for 1 minute or until just translucent.
  • < li id="wprm-recipe-31664-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Add the onion and bell pepper and sauté until the onion is browned on some edges. Add sauces, black pepper, salt and sugar and mix well.
  • Mix cornstarch in 1/2 cup water. Add the cornstarch to the pan and bring to a boil to thicken.
  • Lightly stir in the baked tofu and remove from heat. Garnish with coriander and serve over rice or cereal.

    Storage: Store cooked Tofu 65 in the refrigerator for up to 3 days.

    Lead it: You can cook the breaded tofu in advance. The sauce tends to thicken as it cooks, so chill the sauce and add baked tofu or baked vegetables to serve.

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