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Golden, crispy tofu slabs are coated in aromatic Biryani spice and finished with a glossy tamarind glaze that balances sweet, tangy, and savory flavors. This dish is bold, satisfying, and plated beautifully — perfect for grain bowls, flatbreads, or a modern plant-based main.
Pat tofu slabs dry. Sprinkle evenly with salt, Biryani spice, and cornstarch, gently pressing to coat all sides.
Heat olive oil in a wide skillet over medium-high heat. Sear tofu for 3–4 minutes per side until deeply golden and crisp. Remove and set aside.
Lower heat to medium. In the same pan, whisk together tamarind paste, maple syrup, soy sauce, and water. Simmer 2–3 minutes until glossy and slightly thickened.
Return tofu to the pan and spoon glaze over each piece. Cook 1–2 minutes, flipping once, until coated and sticky.
Transfer to a plate, drizzle remaining glaze, and finish with herbs and seeds.
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