Tofu & beans with chraimeh sauce

Tofu & beans with chraimeh sauce

Tags

Rice
libyan

Cook

Ingredients

  • 6 garlic cloves, crushed
  • 2 tsp sweet paprika
  • 1 tbsp caraway seeds
  • 1 ½ tsp cumin
  • ⅓ tsp cinnamon
  • 1 green chilli, deseeded
  • 3 tbsp sunflower oil
  • 3 tbsp tomato paste
  • 2 tsp caster sugar
  • Juice of two limes
  • 450g trimmed french beans
  • 50g plain flour
  • 400g tofu, cubed
  • 3 tbsp sunflower oil
  • 5g dill, roughly chopped
  • 10g coriander, roughly chopped
  • Rice

Steps

  1. Put the garlic, spices, chilli and two tablespoons of oil in the blender, and blitz to a thick paste.
  2. Heat the remaining oil in a pan on a medium-high. Stir-fry the spice mix for 30 seconds.
  3. Add the tomato paste and 250ml water, and bring to a boil. Stir in the sugar, lime juice, salt and pepper, then take off the heat.
  4. Bring a saucepan with salted water to a boil, add the beans for five to six minutes, until cooked. Drain and set aside.
  5. Mix the flour in a medium bowl with a half-teaspoon of salt and lots of pepper, then add the tofu and toss in the flour.
  6. Air fry the tofu until golden brown and crisp on all sides. Set aside.
  7. Heat the sauce in the pan for a minute, stirring, until bubbling, then add the beans, until hot and take off the heat.
  8. Gently stir in the tofu and herbs, divide between four shallow bowls and serve with lime wedges.