Keralan Inspired Tofu Molee

My trip to Kerala changed my life. Beyond the intense ayurvedic healing, the land itself sated my soul, I felt a sense of belonging. Two dishes remain in my heart: Meen Pollinchathu and this beautiful Molee. Traditionally served with kingfish, this is my interpretation. It’s so much more than the sum of its parts.

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Author: Suze Morrison

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Keralan Inspired Tofu Molee

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Traditionally served with kingfish, this is my interpretation. It’s so much more than the sum of its parts.

Ingredients

• 300g Firm Tofu, pressed and cut into cubes.
• 1 Lime, juiced.
• 1tbsp Cornflour
• 1/4tsp Turmeric Powder, plus ½ tsp for the molee
• Small Pinch Salt plus extra to season
• 2 tbsp Coconut Oil
• 2 Sprigs Curry Leaves
• 1tbsp Fresh grated Ginger
• 2 Cloves Garlic, grated.
• 1 Medium Onion finely sliced.
• 3 Tomatoes, chopped into pieces.
• 3 Green Chillies, slit.
• 300ml Thick Coconut Cream, from the top of two cans milk
• Keralan Cracked Black Peppercorns
• 150g Sugar Snap Peas
• 3 Spring Onions finely sliced.
• Lime Wedges & Steamed Rice to serve.

Instructions

1. Begin with the tofu, roll in the juice of ½ lime. Mix the 1/4tsp turmeric with a pinch of salt and the cornflour. Use this to coat the tofu.
2. 2. Heat 1 tbsp Coconut oil over a medium high heat and fry the tofu cubes until crisp, drain on kitchen paper and set aside.
3. 3. Heat the remaining 1tbsp coconut oil in a sauté pan over a high heat and add the curry leaves, ginger, garlic, onion, and chillies. Cook for 1 minute, then reduce the heat and cover with a lid to allow them to steam a little.
4. 4. Cook for 1 minute more, then uncover and add the ½ tsp turmeric powder, tomatoes, and coconut cream. Reduce the heat to low and cook for 2 minutes. add the sugar snap peas and cook 1-2 minutes more.
5. 5. Tumble in the crispy tofu and add a good crack of Keralan black pepper and salt to taste. Mix through the remaining lime juice.
6. 6. Taste, adjust the seasoning to your liking and divide between 2 bowls, top with chopped spring onion and serve with rice and lime wedges.