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Noor’s Black Lime Tofu

Crispy tofu in a tangy, black-lime sauce that’s thick and rich.
Bright lime zest and silky spinach with sweet, sharp pickled red onion.
Serve it on a shallow platter for bold, crowd-pleasing flavor.

dinner ⏱ 45 min 440 kcal / portion 24.0 g carbs / portion (estimated) vegan 🔗 Original source

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Noor’s Black Lime Tofu
v1 · rb0e705f985 20260727Z1751 Noor’s Black Lime Tofu 🎉 1 tbsp apple cider vinegar 2 tsp caster sugar 1 piece red onion 600 ml sunflower oil 20 g parsley 250 g baby spinach black pepper to taste pickle the red onion while you continue ⏱ 6 min dust and deep-fry the tofu in 2 batches until crispy and lightly browned 🔪 mince the onion and garlic until very finely minced 🍳 ⏱ 10 min sauté the onion mixture in olive oil until softened and lightly browned 🍳 ⏱ 1 min simmer the sauce with cumin, black limes, and tomato paste then with water and sugar, salt, and pepper until thick and rich 6 minutes 🌀 stir the crispy tofu, parsley, and pepper into the sauce to coat ⏱ 3 min wilt the spinach in increments until just wilted 🍽 transfer to a shallow platter and top with the pickled red onion 300 g onion 6 pieces garlic clove 560 g extra-firm tofu 2 tbsp cornflour 2 tsp cumin seed 10 g dried black lime 2 tbsp tomato paste lime zest to taste lime juice to taste salt to taste 1 teaspoon · ½ tsp onion, garlic clove extra-firm tofu, cornflour remaining 1 teaspoon · 1½ tsp caster sugar black pepper parsley black pepper baby spinach
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Preparation steps

  1. pickle the red onion while you continue
  2. dust and deep-fry the tofu in 2 batches until crispy and lightly browned about 6 minutes per batch
  3. mince the onion and garlic until very finely minced
  4. sauté the onion mixture in olive oil until softened and lightly browned about 10 minutes
  5. simmer the sauce with cumin, black limes, and tomato paste 1 minute then with water and sugar, salt, and pepper until thick and rich 6 minutes
  6. stir the crispy tofu, parsley, and pepper into the sauce to coat
  7. wilt the spinach in increments until just wilted about 3 minutes
  8. transfer to a shallow platter and top with the pickled red onion

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