Blue Plate Special #33: Pan Seared Tofu with Potatoes & Green Peas in Coconut Sauce

A delicious meal inspired by the Indian chef Bal Arneson.

serves 3 to 4

Pan Seared Tofu
1 package extra firm tofu
1 teaspoon coriander powder
1 teaspoon cumin powder
Grapeseed oil

Press the tofu and cut into thick pieces. Combine the spices and salt on a plate. Press the top and the bottom of the tofu into the spices to get a nice coating.

Heat up the oil in a non-stick pan and cook on the first side until the tofu is crispy. Cook the second side.

3 yukon gold potatoes
1/2 cup coconut milk *

Slice potatoes into circles, place in a pot and cover with 1/2 cup coconut milk and however much water to cover them. Bring to a boil and cook until fork tender.

Coconut Sauce & Peas
1 onion
1 cup coconut milk *
The juice of 1/2 lemon
1 teaspoon coriander powder
1 cup frozen peas
Grapeseed oil

Slice the onion into semi-circles and sauté in oil until soft. Add the rest of coconut milk, lemon juice, coriander and salt.. Add the peas and simmer until peas are done.

Gently place the potatoes on a plate, top with coconut sauce and place the tofu on top. Enjoy!

* 1 can of coconut milk, total

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