Tofu Xacuti
Recipe Type: Side Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3
A tasty side-dish with Tofu and a host of spices that promises to tingle your taste-buds.
  • Tofu - 200grams
  • Onion - 1 -large - finely chopped
  • Tomatoes - 2-medium sized- finely chopped
  • Coconut Pieces- a fistful - roasted
Green Masala Paste for the marinade
  • Green Chillis - 5 - to taste
  • Ginger - a small piece (washed & peeled)
  • Garlic -1 large pod
  • Coriander leaves - a small bunch
  • water- as required
For the Ground Masala Paste
  • Coriander Seeds - 1 to 2 tbsp
  • Green Chillis - 5 - to taste
  • Cloves- 6 nos
  • Cinnamon - a small stick
  • Black Peppercorn - 2 tbsp - to taste
  • Aniseed - a very small piece
  • Mace - little
  • Poppy seeds - 1 tsp
  • Nutmeg - little
  • Turmeric Powder -1/2 tsp
  • Cardamom - Seeds of 3 pods
For Garnish
  • Caramelised Onions - a few pieces
  • Coriander leaves - as required
  1. Immerse the block of tofu in hot water for 5- 10 minutes. Drain well & cut in to small cubes.
  2. Grind the ingredients for the marinade with little water in to a fine paste
  3. In a bowl, mix the marinade paste with the cubed tofu and refrigerate it for an hour. This allows the bean curd to absorb the spices well.
  4. In a small pan, add a drop or two of oil & roast the ingredients for the masala/spice paste. Once it cools down grind the paste with required water to a fine paste. Set it aside.
  5. In the same pan, dry roast the coconut pieces to an aromatic brown & grind them to a coarse powder.
  6. In a kadai/pan/wok, add oil and saute the onions for a few minutes. As it turns pink, tip in the chopped tomotoes and let it cook for a while. Add salt to it and mix well
  7. Add the ground masala paste & the coarsely ground coconut powder and mix well. At this point add a cup of water to it and bring it to a boil. Let the mix simmer for a while and the spices blend thoroughly. The medley of flavours along with onions & tomatoes need to come to a gravy like consistency.
  8. Drop the marinated & refrigerated tofu. Mix & let it remain on flame for a few minutes.
  9. Garnish with caramelized onions & coriander leaves
  10. Serve hot with rice/rotis/bread
1. Coconut as well as the spices are roasted to bring out the depth of flavor & taste. 2. The spices can be adjusted to suit your palate. 3. The dish is best enjoyed with Red Rice or Buns. 4. Wash/Immerse the block of tofu in hot water to ward away any unwanted bacteria/impurities
Recipe by Honest Cooking at