Dairy alternatives · North Indian
Tofu paneer (marinated & pan-fried)
Firm tofu behaves exactly like paneer in bhurji, tikka and matar. The secret is pressing and a 10-minute marinade.
Method
- 1
Wrap tofu in a clean cloth, place a heavy pan on top and press for 15 minutes to squeeze out water.
- 2
Cut into 2 cm cubes. Toss with lemon juice, salt and turmeric. Rest 5 minutes.
- 3
Heat oil in a pan. Fry cubes on medium-high for 2-3 minutes per side until golden and crisp on the edges.
- 4
Use anywhere you would use paneer - tikka masala, palak, matar, bhurji (crumble instead of cubing).
Note
Freezing a block of tofu overnight and thawing it before pressing gives an even more paneer-like chewy texture.
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