Curried Tofu Coconut Curry (Printable Version)
# What You'll Need:
→ For the Tofu
01 -
454 g firm tofu, drained and patted dry
02 -
0.5 tsp ground turmeric
03 -
0.5 tsp ground paprika
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
1 tbsp neutral oil
→ For the Curry
07 -
1 tbsp neutral oil
08 -
1 medium onion, diced (110 g)
09 -
1 tbsp freshly grated ginger
10 -
4 cloves garlic, minced
11 -
195 g plum tomatoes, chopped
12 -
2 tsp garam masala
13 -
1 tsp ground coriander
14 -
1 tsp ground cumin
15 -
0.5 tsp ground turmeric
16 -
0.25 tsp chili flakes, or more to taste
17 -
120 ml water or vegetable stock
18 -
120 ml coconut milk
19 -
2 tsp coconut sugar or brown sugar
20 -
Salt, to taste
21 -
Black pepper, to taste
→ For Serving
22 -
Fresh cilantro, chopped
23 -
Lemon wedges
24 -
Steamed rice
# Step-by-Step Directions:
01 -
Cut the tofu into 2.5 cm cubes. In a bowl, combine tofu with turmeric and paprika. Season with salt and black pepper. Toss gently to coat all pieces evenly.
02 -
Heat 1 tablespoon oil in a large pan over medium-high heat. Add tofu in a single layer and cook for 6-8 minutes, turning occasionally until golden on all sides. Transfer tofu to a plate and set aside.
03 -
In the same pan, heat another tablespoon of oil over medium heat. Add the diced onion, chopped tomatoes, ginger, and garlic. Add a pinch of salt. Sauté for 4-6 minutes, stirring often, until onions and tomatoes are softened.
04 -
Sprinkle in garam masala, coriander, cumin, turmeric, and chili flakes. Cook for 1-2 minutes, stirring constantly, until the spices are toasted and aromatic.
05 -
Pour in the water or vegetable stock and coconut milk. Stir in the sugar and season with salt. Bring to a simmer. Return the tofu to the pan, mixing gently to coat.
06 -
Continue to simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly. Adjust seasoning with salt to taste.
07 -
Spoon the curried tofu over steamed rice. Garnish with chopped cilantro and fresh lemon wedges.
# Helpful Notes:
01 -
Leftover curried tofu can be stored in an airtight container in the refrigerator for up to 4 days.
02 -
Tofu absorbs flavors best when well-pressed and pan-seared for a golden crust.
03 -
Let spices toast fully to avoid a raw taste in the final dish.