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Noor’s black lime tofu with pickled onion, wild rice & flatbread a beaaaautiful…

Noor’s black lime tofu with pickled onion, wild rice & flatbread 🍋🧆 a beaaaautiful sweet &sour dish adapted from the new @ottolenghi cookbook and so simple too 😍

🍋 black lime tofu recipe 🍋 serves 4
• 1tbsp apple cider vinegar • 2 tsp sugar • 1 small red onion, thinly sliced into rounds • 2 blocks extra-firm tofu, dried and cut into cubes • 2 tbsp cornstarch • 2 yellow onions roughly chopped • 6 garlic cloves • 60ml olive oil • 2 tsp cumin seeds, roughly crushed in a mortar and pestle • 1 tbsp regular fresh lime zest and 1 tbsp lime juice • 400ml water • 2tbsp tomato paste • 200g spinach • 20g parsley, chopped •

– Put the vinegar, 1 tsp of the sugar, the red onion, and ⅛ tsp salt into a small bowl and mix well to combine. Set aside to pickle.
– toss the tofu in a bowl with the cornstarch until well coated. In two batches, fry the tofu in plenty of oil until crispy and lightly browned, about 6 minutes per batch, set aside
– While the tofu is frying, put the yellow onions and garlic into a food processor and pulse a few times until very finely minced but not puréed.
– Put the olive oil into a large sauté pan on medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened and lightly browned, about 10 minutes
– Add the cumin seeds, black limes or fresh lime zest and juice, and tomato paste and cook for 1 minute more. Add the water, remaining 1 tsp sugar, 1¼ tsp salt, and a generous grind of pepper. Bring to a simmer m for 6 minutes, stirring occasionally, until thick and rich. Add the tofu, parsley, and grind of pepper and stir to coat. Add the spinach in increments, stirring until just wilted, about 3 minutes
– top with the pickled onion and serve with rice and/ or warm flatbreads 🙂

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