Malaysian Tofu Curry
Perfectly spiced with a homemade mild curry blend this Malaysian tofu coconut curry with crisp tofu is a quick, easy, and deliciously flavorful vegan comfort food meal made in one pan. Serve with rice.
Servings: 4
Ingredients
For the tofu:
- 14 ounce firm or extra firm tofu pressed for at least 15 minutes and cubed or sliced as you like
- 1 teaspoon oil
- 2 teaspoons soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon curry powder
For the curry:
- 2 teaspoons oil
- 1/4 cup chopped onion
- 2 cloves garlic minced
- 1 tablespoon curry powder , see notes for making your own quick curry powder
- 1 tablespoon all purpose flour , use 2 tsp gluten-free flour blend or rice flour or cornstarch to make it Glutenfree
- 3/4 teaspoon salt or to preference
- 1 teaspoon soy sauce or use tamari for Glutenfree
- 1 teaspoon tomato paste or use ketchup
- 1/2 teaspoon of sugar or maple syrup
- 15 ounce can of coconut milk
- 2 cups of veggies such as zucchini, carrots, pepper, peas.
- cilantro and lime juice for garnish
Instructions
- Crisp up your tofu: To a large bowl, add your pressed and cubed tofu then add in the soy sauce, garlic powder, black pepper, and curry powder and toss well to coat.
- Heat a large skillet over medium-high heat. Add the oil then add in your tofu cubes and cook until golden on some of the edges. Transfer the tofu to a bowl.
- Make the curry: add in another teaspoon of oil, the onion and garlic, and a pinch of salt and cook until the onion is golden.
- Then add in your curry powder and mix in and cook the spice for half a minute. Then add in the flour and mix in for a few seconds,
- Add in salt, soy sauce, tomato paste, and mix in. If using longer cooking vegetables like carrots, add them now and cook for 2-3 minutes.
- Add in the rest of the vegetables, salt, sugar, coconut milk then mix in. Cover and cook for 9-12 minutes or until the vegetables are cooked to preference.
- Add the peas in the last 2 minutes of cooking. Taste and adjust salt and flavor then fold in half of your tofu.
- Garnish with lime juice and pour over rice. Add in more crispy tofu while serving in each bowl.
Video
Notes
To make your own curry powder, mix 2 teaspoons of ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon of turmeric, 1/8 teaspoon of cardamom, 1/8 teaspoon of cinnamon, 1/8 teaspoon ground mustard, and 1/4 teaspoon of black pepper.
Soyfree, use chickpea tofu or seitan or a vegan chicken substitute instead of tofu. substitute the soy sauce with coconut aminos.
Coconut free, use other thick non dairy milk or choice.
Oilfree: use water/broth to sauté the curry. Bake the marinated tofu for 20 mins. Then combine half with the curry
No Onion Garlic: Use zucchini or fennel instead of onion. Omit the garlic. Add 1/4 teaspoon ground mustard or dried fenugreek leaves or a good pinch asafetida(hing)
Nutrition
Calories: 235kcal | Carbohydrates: 13g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Sodium: 682mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 2mg