It was hot today. It’s getting hotter. Is the world ending?
Probably NO it’s just Australia. When it’s this hot, I can’t even bitch about it because we’re still a month away from Summer. But for some reason, we’ll keep using the European system of weather and not the weather cycle of the Aboriginal people who know this land… Back on topic: FOOD.
This plate doesn’t look very good, but it was actually awesome. I used an Indian BBQ marinade and Nudie coconut yoghurt to make a sauce to cook the tofu in. The rice used veggie stock, because it reminds me of BBQ dinners from childhood, with mum’s packets of rice.
1 part rice to 2 parts vegetable stock
eg if using 1 cup of rice, use 2 cups stock
1. Cook as per packet instructions.
200g tofu, sliced
½ TB pepper
½ TB paprika
½ TB garam masala
1 tsp cumin
1 tsp oregano
½ tsp salt
2 garlic cloves, smashed
½ lemon, juiced
½ cup yoghurt
1. In a wide container, stir together the marinade ingredients.
Add the tofu and use a spoon to coat all of the pieces.
Allow to marinate for at least an hour.
2. In a hot frying pan, cook the tofu for 5-10 minutes each side.
3. Serve the tofu with the remaining sauce.