Malaysian Tofu Curry
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4
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Calories
235 kcal
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Course
Main Course
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Cuisine
Asian
Malaysian Tofu Curry
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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.
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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.
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 Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
13g
(4%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Sodium
682mg
(28%)
Potassium
240mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
151IU
(3%)
Vitamin C
13mg
(14%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Sodium | 682mg | 28% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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