Ingredients
1 block of tofu, diced
1 tablespoon coconut oil (or olive oil)
6 cardamom pods, crushed and husks removed
1 teaspoon cumin seeds
2 garlic cloves, minced
1 onion, finely chopped
2 teaspoons Tom Yum soup paste (or curry paste)
1/3 cup white wine
1 cup diced tomatoes
1 can (400 ml) coconut milk
Salt, pepper, and 1 tablespoon sugar
Fresh cilantro for garnish
Preparation
In a hot skillet, heat the coconut oil. Add the cardamom and cumin seeds, and let them toast for a few seconds to release their aroma. Add the chopped onion and garlic, and sauté over medium heat until translucent. Stir in the Tom Yum soup paste and mix well.
Add the diced tofu to the skillet and sauté to coat it with the spices. Deglaze with the white wine, then add the diced tomatoes and coconut milk. Season with salt, pepper, and sugar. Let the mixture simmer over low heat until the sauce reduces and thickens.
To serve, garnish with fresh cilantro and pair with spicy mango chutney (recipe below) and homemade naan.
Spicy Mango Chutney
Ingredients
1 ripe mango, diced
1/2 onion, chopped
1 chili pepper (e.g., Cayenne), finely chopped
2 tablespoons apple cider vinegar
1/3 cup white wine
2 tablespoons honey or sugar
Salt and pepper to taste
Preparation
In a saucepan, heat a drizzle of olive oil. Sauté the onion and chili until translucent. Add the diced mango, apple cider vinegar, white wine, honey, salt, and pepper. Simmer over low heat until the mixture thickens and reaches a jam-like consistency.
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