Tower of Tofu: Indonesian Mediterranean Fusion

Tofu Tower: Indonesian-Mediterranean-Fusion – all images © Juliette Mansour Photography

A marriage between Indonesian curry and Mid-Eastern spices with a lot of heat and a few layers to multiply over the  palate.


Grind up some ground tumeric, ground cardamon, a sliver of ginger, 3 cloves of garlic, 1 red chili minced, some coriander, salt pepper and 3 parts EVOO to 1 part balsamic vinegar. Toss into a wok or large frying pan.

Dice up a package of firm tofu, slice some fennel, orange and yellow peppers (about half each), mince a handful of cilantro and tear up a few leaves of basil.

Heat the paste up first on medium and when garlic is translucent, add the tofu. Cook for about 5 minutes, add vegetables, reserving the cilantro and basil on the side, turn down heat and simmer for 10 minutes. Cook some cous cous, throw in the cilantro and basil for 1 minute and serve the the hot, spicy mixture over top.

Total time: 20 minutes.

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