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Crispy Masala Tofu With Lemon Rice and Raita

Crispy Masala Tofu With Lemon Rice and Raita

For the lemon rice (see Tip)

Ingredients · Servings 3 to 4
  • 2 quarts water
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  • 1 cup/190 grams jasmine rice
  • 2 teaspoons neutral-flavored oil (such as canola oil or avocado oil)
  • 1 medium lemon
  • ¼ cup roasted cashews
  • 1 big handful cilantro leaves and tender stems
  • ½ teaspoon ground turmeric
  • ¼ cup unsweetened shredded coconut (or use more cashews)
  • 2 cups water
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  • 1 (14- to 16-ounce) block extra-firm tofu, drained
  • 2 teaspoons garam masala
  • 3 tablespoons cornstarch
  • 3 tablespoons neutral-flavored oil (such as canola or avocado oil)
  • 8 ounces cherry tomatoes
  • ½ serrano chile or jalapeño (optional)
  • 1 cup (about 8 ounces) creamy coconut yogurt (see Tip)
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  • Lemon juice, if desired
Method · 45 min
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  4. Bring 2 cups of water to a boil in a small pot. Into a large heat-proof bowl, tear the tofu into chunks about 1-inch in size. Stir 1 tablespoon kosher salt (or half that, if using table or sea salt) into the boiling water until dissolved, then pour over the tofu. Cover and soak the tofu for 10 minutes, then gently drain. Spread the tofu out on a dish towel and dry the bowl to reuse.
  5. While the rice cooks and tofu soaks, prep the lemon rice mix-ins: Juice the lemon, roughly chop the cashews and chop the cilantro. If there's time before the tofu and rice are done, start the raita.
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For the tomato raita (see Tip)

  • Coat the tofu: Step 5
  • While the tofu cooks, make the raita: Step 7.
  • Assemble: Step 8 Divide the lemon rice, masala tofu and raita among bowls. Top with reserved tomatoes.

@cg, most of the salt called for in the recipe goes into water that gets drained off. I think there’s flexibility for you to season it to your liking without it getting too salty.

It should be pretty obvious from the recipe that not anywhere near the amount of salt called for is going to make it into the final product.

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