Chicken marinated in tandoori paste and purée silken tofu (I couldn't
find any soy yoghurt) then baked in a very hot oven.
Served with a salad of freshly pickled cucumber (dressed with salt,
sugar, sambal olec, corriander and white vinegar) and white rice.
2 comments:
So how did the silken tofu compare to having soygurt? Did it have a tofu taste or was it just good tandoori?
it was good, you couldn't taste any 'tofuness' but it didn't have quite the same creaminess that soygurt has...
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