Senegalese Tofu

Another ‘accessory’ on the way to Senegalese Cashew Soup, yay. I liked this so much by itself that it became dinner. I’ll whip up another round for the soup tomorrow.

Tofu

  • 1 lb Extra Firm Tofu, dried, sliced 1/2″
  • 2 T Olive Oil
  • 1 t Coconut Oil

Marinade

  • 1 C Coconut Milk
  • 1 T Cumin
  • 1 T Coriander
  • 1 T Coconut Sugar
  • 1/2 t Cayenne
  • 1 Serrano Pepper, Cut into pieces

Coating

  • 1/2 C Cashews
  • 1/2 t Cumin
  • 1/2 t Coriander
  • 1/2 t Coconut Sugar
  • 1/2 t Cayenne
  • 1 T Flour

Drying out the tofu allows for better absorption of flavours. Methods for doing so vary but I use two plates, loads of paper towels and IMG_1704something weighing 5 lbs. The bottom to top stack: plate, paper towels, tofu, paper towels, plate, and then the 5 lb thing ( I use a bag of sugar I bought in 1998). You’ll probably want to replace the paper towels after 15 minutes.

Whisk up marinade ingredients in a small bowl. Place dried tofu slices in a large Ziploc with marinade. Seal, turn over a few times to coat, Place in fridge overnight.

IMG_1720 IMG_1721

Next day, place coating ingredients in a food processor and pulse until coarse consistency. Remove to a plate. Drain tofu of excess marinade, dredge in coating, then fry in coconut/olive oils over med high heat until browned – about 3-4 minutes each side.

If the tofu and chickpea accessories for the Senegalese Cashew soup are representative of Senegalese cooking, I’m definitely on the hunt for Senegalese restaurants!

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1 thought on “Senegalese Tofu

  1. Pingback: Senegalese Cashew Soup | Free Time

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