Tofu Malai (Cream) Kebab
Tofu Malai Kabab
Mamta Gupta
In this recipe, pieces of Tofu are marinated in cream and spices and cooked in a hot oven. They are quite more-ish. Slightly firmer Japanese Tofu is better than Chinese silken tofu for this recipe.
Serves 4-6.
Ingredients
1 packet of Tofu, roughly 400-500 gm.
First marinade
2 tbsp. vinegar or lemon juice
1 inch piece of ginger, peeled and roughly chopped
3-5 cloves fresh garlic, peeled
1 1/2 tsp. salt, adjust to taste
Second marinade
2 tbsp. full fat cream cheese or Ricotta Cheese or ground Paneer. Low fat cream is not as nice.
3 tbsp. sour cream or thick yoghurt, not low fat
2 tbsp. oil
2 tsp. corn flour (not maze flour)
1 egg, lightly beaten
1 tsp. sweet paprika powder for colour
3 red or green chillies, finely chopped. Fresh red chillies look nicer
1 tbsp. coriander leaves, finely chopped
A few strands of saffron, soaked in 1 tbs. of warm water
1 tsp. Garam Masala**
For serving
1/2 head of lettuce, finely shredded
1 lemon or lime, cut into small wedges
**You can use green/small cardamom powder, instead of garam masala, if you would like them to be milder.
Instructions
Cut Tofu into roughly 2 inch/5c./ pieces.
Place ginger, garlic, salt and vinegar/lemon juice in a blender and puree.
Place Tofu pieces in a bowl, add the marinade, mix gently, they break easily. Leave for 1 hour.
Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour.
Lift Tofu pieces from the first marinade, leaving the excess liquid behind. Add them to the 2nd marinade and mix gently again. Allow to stand for an hour. You can leave them in the fridge for longer or even overnight. Cover with a cling film or put in an airtight box.
