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This recipe is from Episode 1 of Good Chef Bad Chef Series 3



  • 1.

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

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve garnished with spring onions and coriander

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Crispy Tofu with Kahah Sauce.


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