Friday, January 14, 2011

Saffron Tofu

I adapted this recipe from the kitchen companion cookbook, it's a really good and flavorful side dish recipe. I did make a few modifications on the recipe to make it my own.

2 tablespoons olive oil
1 block extra-firm tofu, cut into bite size
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
7 tomatoes, diced
2 cups Jasmin rice
1 3/4 cups boiling water
a large pinch of saffron or 1/4 tsp ground saffron
1 cup frozen peas
2 tablespoons chopped parsley
1 tsp salt

Tofu marinade
1/2 cup lemon juice
3/4 cup Bragg amino soy sauce
3 cloves garlic
3 bay leaves


1. Marinate the tofu in lemon juice, soy sauce, garlic, and bay leaves for 2 hours.

2. Heat the oil in a medium size pot and fry the marinated tofu until browned. Remove tofu from pot.

3. In the same pot, add the onions and garlic and cook for 5 minutes or until soft but not browned.

4. Stir in the paprika and tomatoes and cook for 10 minutes until slightly thickened.

5. Stir in the rice, water, saffron and tofu. Bring to a boil and simmer for about 15 minutes.

6. Add the peas and parsley and simmer for another 5 minutes until rice is tender and the liquid has been absorbed. Serve warm and garnish with chopped parsley.
Tofu on FoodistaTofu

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