Quick Tofu Curry Dish (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
9oz (255g) tofu, drained - use firm or extra-firm
02 -
A handful of fresh cilantro leaves to garnish
03 -
4 cloves of garlic, peeled and ready to go
04 -
1 green or red chili, chopped small
05 -
1 peeled onion, roughly chopped up
06 -
1-inch piece of fresh ginger, peeled
→ Pantry Items
07 -
1 cup water or veggie stock
08 -
1 cup (250ml) coconut milk
09 -
1.25 cups (300ml) of canned, crushed tomatoes
10 -
2 teaspoons of sugar
→ Spices & Seasonings
11 -
1/2 tsp turmeric powder
12 -
1 tsp ground cumin
13 -
1/4 tsp cayenne pepper, or up to 1/2 tsp for extra heat
14 -
1/4 tsp black pepper powder
15 -
1/2 tsp salt, or adjust as you like
16 -
1/2-1.5 tsp garam masala, depending on taste
# Instructions:
01 -
Peel and chop up the onion, chili, garlic, and ginger. Toss these into a blender or food processor. Add the tomatoes from the can, cumin, turmeric, cayenne, and black pepper too. Blend it all till it's smooth. Pour in your veggie stock or water gradually to keep that smooth texture.
02 -
Cut the tofu into smaller pieces. If it's firm tofu, go bigger; if it's extra-firm, make them smaller. Pour the sauce into a pot, gently add in the tofu cubes, and let it come to a boil. Lower the heat to keep it steady and cook for about 10 minutes.
03 -
Want crispy tofu? Use a spatula to scoop it out of the sauce. Coat the pieces in a little cornflour if you're frying. You can pan-fry until crispy, air-fry at 375°F for 8 minutes, or bake in the oven at 390°F for 10-15 minutes.
04 -
Add the coconut milk to the pot and let it bubble gently for around 19 minutes. If you crisped the tofu, throw it back in around the 16-minute mark. Want it thicker? Just give it a few more minutes on the heat. Stir through the garam masala, sugar, and salt to your liking before turning off the heat.
05 -
Sprinkle on some chopped cilantro leaves and serve it up warm. Time to dig in!
# Notes:
01 -
Don’t bother pressing the tofu; just drain and chop it.
02 -
For a mild flavor, use 1/2 tsp garam masala. For medium, go with 1 tsp, and 1.5 tsp for bold.
03 -
The sauce gets thicker as it simmers—cook longer if you like a rich, thick curry.