Honey glazed tofu with garam masala

Music: Aqueous transmission by Incubus

A great chilled out song. Hopefully the Asian feel to the melody will help inspire you whilst cooking!



Curry paste

  • 3 chillies
  • lime juice
  • lemon grass
  • Ginger
  • 2 garlic cloves
  • 1 tsp Sesame oil
  • 2 tbsp. Soy sauce

Honey glazed tofu with veg and noodles

  • Tofu
  • Honey
  • 1 Onion
  • 1 Pepper
  • Spring onion
  • Garma masala
  • 200 grams noodles



Start off by putting on some tunes. Music always helps me create a tastier dish! Choose something chilled as this dish has a bit of prep involved. So, with some music in the background throw all your ingredients for the curry paste into a bowl, large cup, any other rounded vessel, or better still a food processor! Chop the ingredients up first. This will make it easier to blend if you only have a hand held blender. Blend till the paste is smooth. Add more soy sauce if the paste is thick. Be careful with the sesame oil, its real powerful and adds a great nutty flavour, but too much can be overpowering.

For the tofu, I started off by burning some coriander, cardamom, fennel, cinnamon and bay leaves in a pan. This gives the dish a more robust, spiced filled taste. Once the seeds turn golden and the pan starts to smoke, discard. Whilst the spices are frying, chop, slice and dice your veg and the tofu. You don’t have to use the veg I did. Broccoli, mange tout, courgette or baby sweet corn could work nicely too. However, onions are essential and red onions in my opinion are always better for curries or stir fries.

Fry your tofu in the pan, after having removed the spices. Give them some colour on all sides and drizzle in some honey and caramalise. Remove from the pan. Fry your veg in the same pan for a couple of minutes. Return the tofu and some ground garam masala and stir well. Don’t forget to boil your noodles. They only need a minute or two to soften up. Drain and add to your tofu and veg mix. Finally pour in most of your curry paste. Decorate the plate with the remaining curry paste, some sliced spring onion and red chilli.


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