Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.

2. 2

   In a bowl, combine 1/2 cup of plain full-fat yogurt, 1 tablespoon of ginger-garlic paste, 1 large finely minced green chili, 2 tablespoons of cashew paste, 1/2 teaspoon of ground green cardamom, 1 teaspoon of kasoori methi, and 1 teaspoon of salt, then gently coat the tofu cubes with this marinade.

3. 3

   Place the marinated tofu into a vacuum-sealable bag, ensuring an even layer, seal the bag, and sous-vide cook it in a water bath at 85°C (185°F) for 1 hour.

4. 4

   While the tofu cooks, rinse 1.5 cups of basmati rice thoroughly, then combine it in a medium pot with 3 cups of water, 1 tablespoon of ghee or oil, 2-3 green cardamom pods, 1/2 teaspoon of salt, and a pinch of saffron strands soaked in 2 tablespoons of warm water, bringing to a boil before reducing heat to low, covering, and simmering for 15 minutes until water is absorbed.

5. 5

   After the tofu is cooked, heat 1 tablespoon of ghee or vegetable oil in a separate pan over medium heat, add 1 medium finely chopped onion, 3-4 whole green cardamom pods, a 1-inch cinnamon stick, and 1 large bay leaf, and sauté until the onion turns golden brown, approximately 8-10 minutes.

6. 6

   Stir in 1 cup of full-fat coconut milk, the saffron strands soaked in 2 tablespoons of warm milk/water, and 1 teaspoon of sugar into the pan, bringing the sauce to a gentle simmer for 5 minutes, then carefully add the sous-vide cooked tofu and gently warm it through for 2-3 minutes.

7. 7

   Garnish the Sous-Vide Malai Tofu with Saffron Basmati generously with 1/4 cup of fresh chopped cilantro before serving.