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  • Baked Tofu

    YIELD: 2 CUPS / 470 ML OF 1-INCH / 3-CM CUBES
    TOOLS: You’ll need a baking sheet, a wire rack, a cutting board, and a sharp knife.

    Most Indians I know turn up their noses at tofu whenever I talk about adding it to an Indian dish. But when I make them a curry with baked tofu, they usually devour it (all the men in my life would fall into this category). The key is to get the right consistency. The firmer the tofu, the better it holds up in an Indian curry, and the more it starts to taste like paneer, only lighter. Try it yourself and you’ll likely find your toughest critics in line for seconds.

    • Vegetable oil, for greasing
    • 1 14-ounce /1 400-g package extra-firm organic tofu, sliced into ½-inch-thick / 1-cm-thick slices (I find that organic tofu has better consistency and flavor)
    • Salt, as needed (optional)
    • Garam Masala, as needed (optional)

    1. Set the oven rack at the highest position, preheat the oven to 400°F / 200°C, and lightly oil a baking sheet.

    2. Place the tofu slices on the baking sheet and spray their tops with oil. Bake for 40 minutes, flipping the pieces over after the first 20 minutes of cooking time. Cook longer if you want the tofu to be crispier. Also, if you want to add flavor, sprinkle the tofu with a little salt and Garam Masala on both sides before cooking. Remove from the oven. Remove the tofu from the pan and set on a wire rack to cool.

    3. Transfer the tofu to a cutting board and slice into 1-inch / 3-cm cubes.

    4. Use the tofu immediately or store in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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