* 1 cup water * 1/2 cup tomato paste * 2 Tbsp coconut aminos * 1/2 tsp vinegar * 1/4 tsp salt
Fry **Group 1** in a skillet until golden brown. Set tofu aside. Fry **Group 2** in the same skillet. Once the mustard seeds begin to pop, turn the heat off and add the coconut shavings. Stir until golden brown. You can have the coconut shavings as part of **Group 2**, but I prefer the coconut to not be quite so roasted. Add **Group 3**, stir a bit in the residual heat, then add **Group 4**. Mix well, then add the tofu back in. Braise over high heat until it gets bubbly, then turn it down to a simmer. Cook until the liquid becomes a thick paste, then serve.
2 Comments
One of my favorite culinary fusions is Korean-Indian, which is one you won’t find in any restaurant. I grew up on Korean [banchan](https://en.wikipedia.org/wiki/Banchan), so naturally I gravitated toward Indian [thali](https://en.wikipedia.org/wiki/Thali) when learning that cuisine.
Center, then top clockwise:
– Brown & Wild Rice
– Cabbage Kimchi
– [Palak Cashew Raita](https://www.archanaskitchen.com/recipe/palak-raita-refreshing-spinach-yogurt-dip) (made with Siggi’s cashew yogurt)
– [Gim](https://en.wikipedia.org/wiki/Gim_(food))
– Spicy Coconut Tofu (recipe below)
– [Scallion Kimchi](https://www.koreanbapsang.com/pa-kimchi-green-onion-kimchi/) (vegan option midway down the page)
**Spicy Coconut Tofu** (an Indian spin on Dubu-Jorim / Korean Spicy Braised Tofu)
**Ingredients**
1/4 cup coconut shavings
**Group 1**
* 2 Tbsp avocado oil
* 1 lb tofu, cut into 1/2″ slabs (cut the block into eighths)
**Group 2**
* 1 tsp panch phoran
* 1 tsp cumin seeds
* 1/2 tsp sesame seeds
* 1/2 tsp mustard seeds
* 2 cloves
* pinch of hing
**Group 3**
* 1 tsp chili flakes
* 1 tsp coriander powder
* 1/2 tsp turmeric
**Group 4**
* 1 cup water
* 1/2 cup tomato paste
* 2 Tbsp coconut aminos
* 1/2 tsp vinegar
* 1/4 tsp salt
Fry **Group 1** in a skillet until golden brown. Set tofu aside. Fry **Group 2** in the same skillet. Once the mustard seeds begin to pop, turn the heat off and add the coconut shavings. Stir until golden brown. You can have the coconut shavings as part of **Group 2**, but I prefer the coconut to not be quite so roasted. Add **Group 3**, stir a bit in the residual heat, then add **Group 4**. Mix well, then add the tofu back in. Braise over high heat until it gets bubbly, then turn it down to a simmer. Cook until the liquid becomes a thick paste, then serve.
This looks delicious!!