The dish I'd cook for a vegan sceptic! Herb-Stuffed Tamarind Soy Tofu

Описание: Complete Vegan Protein Trio:    • How to Make Tofu Taste GREAT | One Complet...  
If you're unsure of how to cook tofu, don't worry; I have you covered in this video! When I was devising the recipe, I thought it would taste really good, but I was stunned at how brilliantly it worked! Slicing it open and stuffing it with a chili & herb paste gets tons of flavour into it, and then coating the outside with a sticky and tangy glaze added even more delicious taste.

The texture of the tofu came out really dense with a very pleasing chew for the back teeth. It really reminded me of the smoked tofu I buy sometimes (the whole block physically smoked, not just placed in smoke-flavoured water), which has a similar chew to halloumi cheese (but without the squeak). I'm not sure if it was freezing the tofu, or air frying it, or if was the glaze that did it. Perhaps it's a combination of all the above?

I'll show you how to cook a couple of side dishes to go with the tofu; a crunchy little spiralized salad of carrot and cucumber, and sabudana khichdi. It's a popular dish in India, made from sago or tapioca pearls. They're lovely and bouncy in texture, with little crunchy toasted bits from pan frying. The pearls themselves don't have much taste, but by frying them in lots of spices, spring onions and chili, they become incredible little flavour bombs!

Check the pinned comment for recipe notes and tips

In this video, you'll learn:
✅ How to make herb chili paste
✅ How to spiralize vegetables
✅ How to make a light salad dressing
✅ How to press tofu
✅ How to to stuff tofu
✅ How to make a soy glaze
✅ How to use tamarind paste
✅ How to make sabudana khichdi
✅ How to use sago seeds
✅ How to use tapioca pearls
✅ How to fry spices
✅ How to air fry tofu
✅ How to glaze tofu

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions

Herb Stuffed Tofu Ingredients:
Chili Herb Paste Ingredients:
80g (4 cups) Coriander
40g (2 cups) Flat Leaf Parsley
4 Spring Onions
2 Green Chilies
4 Garlic Cloves
1 tsp Salt
½ tsp Black Pepper
2 tbl Olive Oil
Juice of 1 Lime
1½ tbl Sesame Seeds

Tamarind & Soy Glaze Ingredients:
2 tbl Kecap Manis
2 tsp Tamarind Paste
¼ tsp Soy Sauce (if needed)

Spiralized Cucumber & Carrot Salad ingredients:
1 Large Cucumber
1 Large Carrot
1 tsp Soy Sauce
½ tsp Mirin
½ tsp White Rice Vinegar
½ tsp Toasted Sesame Oil

450g (15.87oz) Extra Firm Tofu

Sabudana Khichdi Ingredients:
170g (1 cup) Sago Seeds
120ml (½ cup) Cold Water (this will depend on the size of your bowl!)
1 tbl Sunflower Oil
3 Cardamom Pods
½ tsp Pink Peppercorns
½ tsp Grains of Paradise
½ tsp Cumin Seeds
½ tsp Caraway Seeds
2 Kaffir Lime Leaves
2 Spring Onions
1 Green Chili
¼ tsp Salt

Mentioned Links:
Complete Vegan Protein Trio:    • How to Make Tofu Taste GREAT | One Complet...  
Nudie Snacks Crispy Tofu:    • The Nudie Snacks Challenge | Crispy Tofu |...  

Sabudana Khichdi: https://holycowvegan.net/sabudana-khi...

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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!