Easy Indian Tofu Curry (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
1 onion, peeled and roughly chopped
02 -
1-inch piece fresh ginger, peeled
03 -
1 red or green chili pepper, chopped
04 -
4 garlic cloves, peeled
05 -
9oz (255g) extra-firm or firm tofu, drained
06 -
Handful fresh cilantro leaves for serving
→ Pantry Items
07 -
1.25 cups crushed/chopped canned tomatoes (300ml)
08 -
1 cup coconut milk (250ml)
09 -
1 cup water or vegetable stock
10 -
2 tsp sugar
→ Spices & Seasonings
11 -
1 tsp ground cumin
12 -
1/2 tsp ground turmeric
13 -
1/4 tsp ground black pepper
14 -
1/4-1/2 tsp cayenne pepper (adjust to taste)
15 -
1/2-1.5 tsp garam masala (optional, adjust to taste)
16 -
1/2 tsp salt
# Instructions:
01 -
Roughly chop your onion, ginger, and chili pepper. Toss them into your blender or food processor along with the peeled garlic cloves, canned tomatoes, and spices (cumin, turmeric, black pepper, and cayenne). Blend until smooth, then gradually add the water or stock until you've got a nice smooth sauce.
02 -
Cut your tofu into bite-sized cubes - go smaller if using extra-firm, or slightly bigger if using firm. Add your blended sauce to a pot, pop in the tofu, and bring it to a boil. Then turn it down a bit so it doesn't bubble over and let it cook for 10 minutes.
03 -
If you're feeling fancy and want crispy tofu, fish it out with a spatula. You can either air-fry it at 375°F for 8 minutes, bake it at 390°F for 10-15 minutes, or coat it in cornflour and pan-fry until crispy.
04 -
Pour in the coconut milk and let everything bubble away for about 19 minutes (add the tofu back in after 16 minutes if you crisped it up). Want it thicker? Just let it cook a few minutes longer. Finally, stir in the sugar, salt, and garam masala - use less for a mild curry or more for a stronger flavor.
05 -
Take it off the heat, sprinkle with freshly chopped cilantro, and you're ready to eat!
# Notes:
01 -
No need to press the tofu for this recipe - just drain and dice!
02 -
Adjust the garam masala to your taste: 1/2 tsp for mild, 1 tsp for medium, or 1.5 tsp for bold flavor
03 -
The sauce will thicken naturally as it reduces - cook longer for a thicker curry