Pan-Fried Tofu & Golden Curry Yoghurt
with Cucumber Salad & Lemon
- Milk
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
This vibrant meal is a celebration of fresh, flaky tofu. It doesn’t take much for it really shine - we’ve paired it with a fresh and crunchy cucumber salad. Don’t forget the golden yoghurt though - a dusting of curry powder and a drizzle of honey really boost the flavour of this creamy accompaniment.
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
1
Cucumber
1
Plain Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1
Lime
2
Garlic
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic and curry powder (see ingredients), reserving a pinch, until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and the honey, and stir to combine. Season to taste.
• Cut plain tofu into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add reserved pinch of curry powder and cook, turning to coat, until fragrant, 1 minute.
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice tomato into wedges. Thinly slice spring onion. Slice lime into wedges. • In a large bowl, combine mixed salad leaves, cucumber, tomato, spring onion, a generous squeeze of lime juice and a drizzle of olive oil. Season to taste.
• Divide seared tofu and kachumber-style salad between plates. • Serve with golden garlic yoghurt. Serve with any remaining lime wedges. Enjoy!
