Tandoori Tofu with Curried Asparagus Rice

Preparation time: 1hr (or 25min if using precooked rice)

Serves 2

Since I started working here in Myanmar (Burma) I haven't found much time to plan meals and go food shopping, so yesterday evening when I got home famished and opened the fridge I thought 'What on earth can I possibly make with .. let's see.. asparagus, tofu, left over black rice and half an onion?!' I was craving indian like food, so I decided to make my first ever tofu tandoori, and I got creative with the asparagus by blending it to make a creamy tasty sauce to go with the curried rice. I was surprisingly happy with the result! Had I had guests over for dinner I could have got them to believe that careful planning and trips to the market had gone into this dish ;)

The tandoori tofu on its own makes for a dangerously yummy finger snack! It's been added to my new favorites list.

Ingredients

Tandoori Tofu Marinade

400 grams tofu, cut in strips

1 Tbsp Bragg's liquid aminos (or soy sauce)

½ Tbsp curry powder

1 tsp paprika

1 Tbsp olive oil

Curried Asparagus Rice

1 cup uncooked black rice (or 2 cups leftover cooked rice)

1 medium onion, finely chopped

½ tsp curry powder

½ tsp paprika

½ Tbsp Bragg's liquid aminos (or soy sauce)

1 bunch of asparagus, chopped into one inch pieces, stalks removed

2 Tbsp coconut milk

1/2 tsp olive oil
salt & pepper to taste

Preparation

If you are using uncooked rice, cook it according to packet instructions.

While the rice is cooking mix together the marinade ingredients for the tandoori tofu and place the strips in the marinade, make sure all the strips are coated, cover and place in the fridge. If you have the chance, do this step a few hours before cooking to let the tofu marinade for longer. 

About 5 minutes before the rice is done, place the tofu strips on a baking sheet and grill for 10 minutes on each side, until they turn golden and slightly crispy. 

Once the rice is cooked heat the 1/2 tsp of oil in a large frying pan on low-medium heat, add the paprika and curry and stir the spices in well with the oil, cook for about 1 minute, stirring frequently, to let the flavors release. Add the chopped onion and cook on a low-medium heat. Let the onion cook for about 5 minutes, until softened. 

Meanwhile place the chopped asparagus in a pot of boiling water and boil for about 7 minutes. Drain and place the asparagus in a blender together with the coconut milk and the Bragg's liquid aminos, blend until smooth. 

Add the cooked rice and the asparagus sauce to the frying pan and cook on medium-high heat for a few minutes, combining all the ingredients well.

Place the asparagus rice and the broiled tandoori tofu together on plates and serve hot.