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Clean recipe · cooking.nytimes.com

Crispy Masala Tofu With Lemon Rice and Raita

Here's a fun party trick: If you soak tofu in salted boiling water, it will crisp up better in the pan than if you press it (and will taste better). In this recipe, craggy hand-torn chunks of tofu are tossed with cornstarch and garam masala and pan-fried into shatteringly crispy morsels—no deep frying required. The tofu is the centerpiece of this bowl, served alongside two more Indian-inspired dishes that play off one another: a streamlined riff on South Indian lemon rice dressed with cashews, cilantro and turmeric, and a tangy, vegan tomato raita with a kick of green chile. Warm, sweet, spicy flavors and crispy, creamy, soft textures come together in a bowl that's equally at home on a weeknight or at a small gathering.

Original recipe: cooking.nytimes.com

Yield:
3 servings
Prep:
0 hr 5 min
Cook:
0 hr 40 min
Total:
0 hr 45 min
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Ingredients

  1. 2 quarts water
  2. Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  3. 1 cup/190 grams jasmine rice
  4. 2 teaspoons neutral-flavored oil (such as canola oil or avocado oil)
  5. 1 medium lemon
  6. ¼ cup roasted cashews
  7. 1 big handful cilantro leaves and tender stems
  8. ½ teaspoon ground turmeric
  9. ¼ cup unsweetened shredded coconut (or use more cashews)
  10. 2 cups water
  11. Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  12. 1 (14- to 16-ounce) block extra-firm tofu, drained
  13. 2 teaspoons garam masala
  14. 3 tablespoons cornstarch
  15. 3 tablespoons neutral-flavored oil (such as canola or avocado oil)
  16. 8 ounces cherry tomatoes
  17. ½ serrano chile or jalapeño (optional)
  18. 1 cup (about 8 ounces) creamy coconut yogurt (see Tip)
  19. Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  20. Lemon juice, if desired

Instructions

  1. Cook the rice:

    Bring 2 quarts of water to a boil in a medium saucepan and season with 2 teaspoons of salt. Add the rice and cook at a rapid simmer until tender but not soft or mushy, about 10 minutes. Drain, return the rice to its pot and cover for 5 minutes to dry. Alternatively, use your preferred method to cook the rice.

  2. Soak the tofu:

    Bring 2 cups of water to a boil in a small pot. Into a large heat-proof bowl, tear the tofu into chunks about 1-inch in size. Stir 1 tablespoon kosher salt (or half that, if using table or sea salt) into the boiling water until dissolved, then pour over the tofu. Cover and soak the tofu for 10 minutes, then gently drain. Spread the tofu out on a dish towel and dry the bowl to reuse.
  3. While the rice cooks and tofu soaks, prep the lemon rice mix-ins: Juice the lemon, roughly chop the cashews and chop the cilantro. If there's time before the tofu and rice are done, start the raita.

  4. Finish the lemon rice:

    Fluff the rice with a fork, then stir in 2 teaspoons of oil, the turmeric and a few pinches of salt and pepper to taste until evenly incorporated. Stir in 1½ tablespoons of the lemon juice, the cashews, cilantro and coconut, if using. Taste and adjust with more salt or lemon. Cover and keep warm.

  5. Coat the tofu:

    Gently pat the tofu dry with a towel, then return it to its bowl. Sprinkle the tofu with the garam masala, cornstarch, a couple pinches of salt and a few grinds of pepper. Gently toss with a silicone spatula until well coated.

  6. Cook the tofu:

    Line a large plate with a few layers of paper towels. Heat 3 tablespoons oil in a large nonstick skillet over medium-high until rippling, about 2 minutes. Add the tofu in a single layer and cook undisturbed until deeply golden brown and crisp on the bottom, 5 to 6 minutes. Flip the tofu (it's fine if some pieces stick together) and cook until browned on the second side, 3 to 5 minutes more. Transfer to the paper towels.

  7. While the tofu cooks, make the raita:

    Halve or quarter the tomatoes depending on size, or cut into bite-sized pieces. Finely chop the serrano chile, if using. In a bowl, stir together most of the tomatoes (reserving a few for garnish), the chile and yogurt. Season with salt and pepper to taste, and a squeeze of lemon, if desired.

  8. Assemble:

    Divide the lemon rice, masala tofu and raita among bowls. Top with reserved tomatoes.