I just recently started using my broiler and I’m smacking myself for not doing this sooner. Broiling tofu is awesome – it gets nice and crisp on the outside without having to fry it in a vat of oil – hello thin, goodbye unwanted calories!
I was torn between doing a Cajun style or the Indian style tofu that I decided on tonight, and I’m glad I did. Hubby has 3 slices of tofu, a bunch of rice and leftover sauce to munch on for lunch tomorrow.
1 block super firm tofu, like Wildwood Super Firm or Nasoya’s Super Firm
1 cup Patak’s Jalfrezi Curry Sauce
1 can lite coconut milk
3 tablespoons tandoori seasoning
2 cups basmati or jasmine rice
1 cup cauliflower, chopped,
3/4 cup red pepper, chopped
3/4 cup green pepper chopped
1 tbsp. cornstarch
Chopped fresh cilantro (optional garnish)
Mix the Patak’s sauce with the coconut milk and 3 tablespoons of tandoori spice. Slice tofu as pictured and marinate in the sauce for about an hour (longer is always better. I love putting tofu on to marinate in the morning and letting it sit all day!).
Add rice to rice cooker with 4 cups water, plus tandoori seasoning to taste or any other Indian spices you like, along with all veggies you chopped. Let the rice cooker do its thing as you broil the tofu.
To broil the tofu, line a cookies sheet with aluminum foil and place a wire rack on top. I just used the one that came with my toaster oven. Spray the wire rack well with nonstick spray. Take the tofu out of the marinade and, if you wish, rub on some more tandoori seasoning for extra flavor. Place tofu slices on wire rack and broil for 20 minutes on high, or until it’s very brown and crisp. I did it on the 2nd rack down from the top for 10 minutes, and then 10 minutes on the very top rack closest to the hot coils.
While the tofu is broiling, add 1 tablespoon cornstarch to 2 tablespoons water and add to the rest of the marinade in a small pot. Heat until marinade thickens into a sauce you can pour of the rice and tofu.