Curried tofu with turmeric brothy rice

1. 1

   To make the pickle, add all of the ingredients and 4 tablespoons water to a bowl. Mix well and set aside to pickle while you prepare everything else.

2. 2

   To make the turmeric broth and curried tofu, preheat your oven to 200C/180C Fan/Gas 6.

3. 3

   Add the olive oil to a large saucepan over a medium-high heat. Add the shallots and fry until softened (about 5 minutes). Stir in the garlic and ginger then cook for another minute until fragrant.

4. 4

   Add the curry powder, cumin, coriander and turmeric. Toast the spices for 30 seconds to 1 minute, until aromatic. Stir in the vegetable stock, lemon juice and tamari. Add salt to taste.

5. 5

   Bring the broth to a boil. Add the tofu pieces and boil for 5 minutes, then remove from the heat. Pick out the tofu from the broth using a slotted spoon and pat dry with kitchen towel.

6. 6

   Lay the tofu out on a baking tray and add a tablespoon of curry paste to each piece. Using a spoon, pastry brush or your hands; spread the curry paste evenly over each tofu piece, coating all sides. Place in the oven for 30 minutes, turning halfway through, until golden.

7. 7

   Reheat the broth before serving.

8. 8

   To serve, divide the rice evenly between 4 bowls. Cut the tofu pieces lengthwise into 1cm/½in slices and carefully lay them on top. Ladle in the broth and top with the pickled onions and fresh coriander.

1 serving ≈ 363 g

Nutrition values are estimates. - means data is unavailable.