Summary

Ingredients

• 0.5 teaspoon ½ cardamom, ground
• 0.5 teaspoon ½ coriander
• 1 pinch (s) chilli
• 1 pinch (s) pepper
• 0.5 teaspoon ½ salt
• 3 cloves garlic
• 3 cm ginger
• 0.5 ½ onion (s)
• 1 pinch (s) nutmeg
• 3 tablespoon lemon juice
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ turmeric
• 1 pinch (s) cinnamon
• 200 g tofu
• 1 can coconut milk

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Instructions

1. For the paste, first heat the ground cardamom, coriander and chilli (amount depending on the desired degree of spiciness) in a pan until the spices begin to smell (they should develop their aroma, do not burn!).
2. Pour the mixture into a vessel and add the remaining spices. Chop the onion, garlic and ginger and mix in, puree everything with the coconut milk. A small can of coconut milk is sufficient for 200 g of tofu. Cut the tofu (variety to taste, I use normal firm tofu) into cubes and mix with the sauce. Now the tofu can marinate overnight or for a few hours.
3. Cook at 200 ° C in the oven for about 30 minutes until the tofu has a crust, stirring occasionally.
4. Further use, for example, with rice or in a wrap, as you can read on my blog.