Crispy Tofu with Kahah Sauce


2 cups firm tofu, cubed

1/3 cup tamari

1 tbsp olive oil

2 tbsp safflower oil

2 cups plain yoghurt

2 garlic cloves

1 tbsp ground coriander seeds,

½ – ¾ tsp cayenne pepper or Chili paste

1 tbsp ground cumin seeds

1 tbsp turmeric, ground

2 tsp ground ginger or 1 tsp ginger powder

½ onion, diced

2 tbsp coriander leaves and stems, roughly chopped

Dash of lemon juice or rice vinegar

White pepper to taste

Garnish with spring onions and coriander leaves



Cover the tofu with the tamari and let marinate whilst you make the sauce.

Blend yoghurt, garlic, coriander seeds, cayenne pepper, cumin, turmeric, ginger powder, onion, coriander, lemon juice, and pepper til smooth. Simmer in a small pot for about 5 minutes.

Drain tofu then fry with the remainder of the oil until golden on all sides. Serve on a platter with the sauce poured over the top.

Serve garnished with spring onions and coriander.