Crispy Curried Tofu & Roasted Carrots with Garam Masala Yogurt Sauce
Ingredients: extra firm tofu, carrots, red onion, olive oil, salt · 60 min cook time · 450kcal · ~₩13,800
Ingredients
1block extra firm tofu, 500g carrots, 1개 red onion, 3큰술 olive oil, 1작은술 salt, 0.5작은술 pepper, 2작은술 curry powder, 2큰술 potato starch, 2cloves garlic, 1knob fresh ginger, 1cup creamy plain coconut yogurt, 1작은술 garam masala, 2큰술 lemon juice, 1개 serrano pepper, 2cups white rice, 0.25cup cilantro
Instructions
1. Slice a block of extra firm tofu lengthwise into four slabs, then press it to remove excess moisture.
2. Slice carrots crosswise on a bias into roughly two-inch pieces. If thick, slice lengthwise first. Slice red onion into one-inch wedges.
3. Toss carrots and red onions with 1.5 tablespoons of olive oil, salt, and a generous amount of pepper. Transfer to a rimmed sheet pan and spread them out.
4. Crumble the pressed tofu into small, irregular pieces, roughly the size of a large blueberry. Drizzle with olive oil, salt, pepper, 2 teaspoons of curry powder, and 2 tablespoons of potato starch.
5. Spread the tofu out on a second sheet pan lined with parchment paper, ensuring no overlap.
6. Place both sheet pans in the oven at 425°F (218°C); tofu on the top rack, carrots on the bottom. Roast for 15 minutes.
7. While roasting, prepare the yogurt sauce: finely grate garlic and fresh ginger into a bowl. Add 1 cup of creamy plain coconut yogurt, 1 teaspoon of garam masala, a few squeezes of lemon juice, salt, and pepper. Taste and adjust seasonings.
8. After 15 minutes, pull both pans out, give everything a toss, and return to the oven for another 15 minutes.
9. Slice a serrano pepper for a fun, spicy garnish.
10. To assemble, start with a base of white rice. Pile on the roasted carrots and onions, then the crispy curried tofu. Spoon the yogurt sauce over everything. Scatter with sliced serrano pepper, chopped cilantro, and a squeeze of lemon juice.
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