Butter Tofu

I keep reading all these posts online making fun of food bloggers having the actual recipe just sooo short and then 5 times of the recipe there's this story behind it. I keep telling myself - Tereza, keep it short and sweet. Well, sometimes it's not as easy as that 😂This time, I will really try. So... long story short, during Covid, our Uber Eats orders would get to the frequency that we were even ashamed to admit. We then committed to one month without any order challenge. And to keep it, I needed to come up with some stuff that I could cook in batch so I don't cook all the time and also with something, that would remind us of things we would usually order. And most of our orders are either Indian cuisine, burgers or pizzas... So... Butter Tofu it is! And it's addictive! Once we finished the batch, I made another one. So two within the same week. Hope you enjoy is as much as we do! Also, don't be afraid to play with the spices, I never really measure them so the intensity is always a bit different.

You will need:

• 1 package of tofu, cut in cubes

• 1/4 cup corn starch

• 3 tbsp plant-based butter

• 1 onion, finely chopped

• 3 cloves of garlic, minced

• 1 tsp chili

• 1 tsp turmeric

• 1 tsp mustard grains

• 1.5-2 tsp curry

• 3 tbsp nutritional yeast

• 3 tbsp tomato paste

• 2 tbsp maple syrup

• 1 tbsp rice vinegar

• 1 can coconut milk

• 1 cup green peas (optional)

Nutritional yeast is the golden vegan ingredient. It gives the cheesy flavor to so many foods and fortified, it is rich in B12 (suck it the "But where do you get your B12" people!!)

First of all, put your tofu and corn starch in a big bowl and make sure that every cube is we;; covered. Once it's well coated, it will make a nice crust after frying. Put big sauce pan on medium heat (you will use the same pot for the whole meal) and add butter. Fry the tofu in two batches until nicely crispy and golden. Take it out and let it rest on a paper towel.

Use the same pot and butter and sweat your onions. Once they are translucent, add your spices and cook them for a minute. Add the tomato paste, maple syrup and rice vinegar and cook for another 2 minutes. Add the coconut milk and bring it to boil. Put the green peas in, put back the tofu and let it all simmer for 10 minutes. Serve with rice or naan or both! 😊