Curry Tofu Recipe
Curry Tofu is a delicious and nutritious dish that combines the rich, aromatic flavors of curry with the high-protein, versatile qualities of tofu. Originating from Asian cuisine, particularly popular in Indian and Thai cooking, this dish is perfect for vegetarians and those seeking a healthy, flavorful meal. The tofu absorbs the spices well, providing a satisfying texture and taste. This recipe is not only easy to make but also customizable, allowing you to adjust the spice levels and add vegetables of your choice.
Equipment
- Knife
- Cutting board
- Large skillet or wok
- Spatula or wooden spoon
- Measuring cups and spoons
- Mixing bowl
- Tofu press (optional, but recommended)
- Serving bowls
Ingredients
- 1 block (14 oz) firm or extra-firm tofu
- 2 tbsp vegetable oil or coconut oil
- 1 large onion, chopped
- 3 cloves garlic minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can(14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup or honey
- 2 cups chopped vegetables (e.g., bell peppers, carrots, peas, spinach)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
- Prepare the Tofu: Drain the tofu and press it to remove excess water. Cut the tofu into 1-inch cubes.
- Cook the Tofu: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and ginger, and cook for another 1 minute until fragrant.
- Add Spices: Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Make the Sauce: Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup. Stir to combine and bring to a simmer.
- Add Vegetables: Add the chopped vegetables to the skillet and cook until tender, about 5-7 minutes.
- Combine and Simmer: Return the tofu to the skillet and stir to coat with the sauce. Simmer for another 5 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Serve: Garnish with fresh cilantro and serve over cooked rice or with naan bread.
Notes
Tips
- Pressing Tofu: Pressing the tofu before cooking helps to remove excess moisture, allowing it to absorb more flavors and achieve a better texture.
- Spice Level: Adjust the amount of curry powder and add chili flakes or fresh chilies if you prefer a spicier curry.
- Vegetables: Feel free to use any vegetables you have on hand. This recipe is very versatile and can be customized with your favorite veggies.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.