Easiest ever “butter” tofu x tandoori spice

There can be no easier version of “Butter chicken”, the ever-popular dish in Indian restaurants! A vegetarian version of Indian butter chicken is created in a flash when tofu is fried until crispy and spicy with a ready-made tandoori spice mix and combined with a rich tomato and cream sauce.

Ingredients

Tofu:

1 pkg Jalotofu Unflavoured XL 540 g or 2 pkg Jalotofu Unflavoured 270 g

2,5 tbsp Urtekram Tandoori Spice Mix

3+2 tbsp runny margarine or vegetable-based butter

2 tbsp soy sauce (low salt)

Tomato cream sauce:

1 can of tomato puree (500-680 g)

1 can of coconut cream (400 ml)

2 pcs onions

1 yellow pepper

5 cloves of garlic, grated

2 tbsp fresh ginger, grated

2 tsp sugar

½ tsp chilli flakes (depending on strength)

rice

In addition (optional):

fresh coriander

Instructions

Prepare the pan-marinated tofu, which becomes tandoori-style “butter” tofu.
Spread a clean kitchen towel or a couple of layers of kitchen paper over the cutting board. Remove the unseasoned tofu from the package and cut it in half lengthwise. Place the pieces side by side in the center of the towel, and wrap lightly to form a package.
Place a cutting board on top of the packet, with another heavy container, such as a frying pan or saucepan, on top for weight. Allow the tofu to dry for about 5 minutes under the weight. Crumble* the dried tofu into a bowl into pieces about the size of your index finger. (*Dried and shredded tofu absorbs flavours better and has a delicious crispy surface when fried.)
Heat a dry frying pan and add the tofu pieces to the pan to brown. Fry for about 3-4 minutes, stirring occasionally, until the tofu has some colour and the last of the moisture has disappeared. Add the “butter” or margarine and continue frying for a while. Sprinkle the tandoori spice mixture evenly over the tofu.
Reduce the heat of the pan by half and fry, stirring occasionally, until the tofu is crispy.
Remove the pan from the stove and pour the soy sauce over the tofu. Stir evenly until the soy sauce is absorbed into the tofu pieces. Set aside to simmer.
Sauce: finely chop the garlic cloves and grate the ginger. Chop the yellow pepper and the onions directly into the casserole. Add the “butter” (or margarine) and sauté for a minute. Add peppers, chillies, garlic and ginger. Fry for a minute.
Add the tomato puree and coconut cream. Let it simmer under the lid on low heat for about 10 minutes. Add the tandoori tofu to the pot and stir. Let simmer on the stove for a moment.
Cook the rice according to the number of people. Serve tandoori “butter” tofu with rice and fresh coriander.