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 sautΓ© 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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