← Nouns Cooking · Caribbean

Ingredients

• 400 g extra-firm tofu, pressed and cut into 2 cm cubes
• 3 tbsp Vegetable oil, divided
• 2 tbsp chopped coriander (or chadon beni), plus extra to serve
• 2 Spring onion, finely chopped
• 4 cloves Garlic, grated
• 2 sprigs Thyme, leaves only
• 1 small onion, sliced
• 2 tbsp Caribbean or madras curry powder
• 1 tsp ground roasted cumin (geera), divided
• ½ Scotch bonnet chilli, finely chopped (optional)
• 200 ml Coconut milk
• 120 ml Water
• 1 tsp Salt

Method

1. Pat the tofu dry. Heat 2 tbsp oil in a non-stick pan over medium-high heat and fry the cubes for 8–10 min, turning, until golden and crisp on most sides. Lift out.
2. Mash the coriander, spring onion, garlic and thyme together into a rough green seasoning. Mix the curry powder and half the geera with 4 tbsp of the water into a paste.
3. Heat the remaining oil in the pan over medium heat. Fry the onion and green seasoning for 2 min, then add the curry paste and stir for 2–3 min, until it darkens and the oil starts to separate.
4. Add the tofu, scotch bonnet if using, the coconut milk, the rest of the water and the salt. Simmer gently for 6–8 min, until the sauce clings to the tofu.
5. Sprinkle over the remaining geera and a handful of coriander, taste for salt and serve.

Tips

• Pressing the tofu (wrapped in a towel under a heavy pan for 15 min) helps it crisp and soak up the curry.
• Great rolled in sada roti or with rice and curry channa.
• If you add the scotch bonnet, wear gloves to cut it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Simply Trini Cooking