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Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
- 200g Cauldron Tofu
- 4 tbsp green Thai paste, use more or less depending on heat preference
- 3 tbsp groundnut or other flavourless oil
- 2 cloves garlic, crushed
- 1 medium red chilli, deseeded and finely chopped (optional)
- 1 medium red onion, thinly sliced into half moon shapes
- 2 tbsp soy sauce
- Juice of 1 large lime (about 2 tbsp)
- 100g rice noodles, pre-cooked
- Coriander to garnish
Pad Thai Noodles
- Serves 4
- 2/5 difficulty
- 10 minutes
A delicious, quick and easy noodle dish.
Method
- Cut the tofu into thin strips and coat with the Green Thai paste - leave to marinate.
- Heat the oil in the frying pan or wok add the tofu pieces and cook until golden brown approximately 3-4 minutes, remove from the pan and reserve.
- Add the garlic, chilli and red onion (adding a little more oil if necessary) and fry for 3-4 minutes, or until the onion is tender, then keeping the heat high, add the tofu pieces back to the pan.
- Pour over the soy sauce and the lime juice, then stir this for just a few seconds before adding the noodles, toss them around for 2-3 minutes, or until the noodles are heated through.
- Mix in half the garnish and stir, serve with the rest of the garnish sprinkled over.
- If you are not vegetarian, try adding a handful of cooked tiger prawns along with the tofu.
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