Malaysian Tofu Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 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
Description
This Malaysian Tofu Curry starts by coating pressed tofu cubes with soy sauce, garlic powder, black pepper, and curry powder before pan-frying to develop crisp edges. The curry base is made by sautéing onion and garlic with curry powder and flour to form a flavorful roux-like mixture, which thickens the sauce.
Adding vegetables such as zucchini and peas balances the dish with fresh texture. Coconut milk provides creaminess and richness. The seasoning blend includes salt, soy sauce, tomato paste, and a hint of sugar to round out flavors. Simmering allows the sauce to thicken and the flavors to marry.
The finished curry can be garnished with fresh cilantro and a squeeze of lime juice to add brightness. It pairs well with rice or flatbread and suits a vegetarian or vegan diet with substitutions. The recipe's steps enhance the tofu texture while infusing the sauce with traditional Malaysian curry spices.
Adaptations include using gluten-free flour alternatives, chicken substitutes for soy-free versions, and dairy-free milks instead of coconut milk. Baking the marinated tofu is an option for a different texture. Adjust spices and omit onion or garlic for dietary needs, complementing with spices like fenugreek or asafetida.
Ingredients
For the tofu:
- 14 ounce firm tofu or extra firm tofu; pressed for at least 15 minutes; cubed or sliced as you like
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 teaspoons soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon curry powder
For the curry:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/4 cup onion chopped
- 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 gluten free
- 1 teaspoon tomato paste or use ketchup
- 1/2 teaspoon sugar or maple syrup
- 15 ounce coconut milk canned
- 2 cups zucchini carrots, pepper, peas, of veggies such as
- cilantro lime juice; for garnish
- lime 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 curry powder, combine coriander, cumin, turmeric, cardamom, cinnamon, ground mustard, and black pepper.
- Use firm or extra-firm tofu pressed for at least 15 minutes to remove moisture before marinating.
- For soy-free options, substitute tofu with chickpea tofu, seitan, or vegan chicken alternatives and replace soy sauce with coconut aminos.
- Use other thick non-dairy milks if avoiding coconut milk.
- Toasting or baking marinated tofu for 20 minutes provides an alternative crispy texture.
- For no onion or garlic versions, replace onion with zucchini or fennel and add ground mustard, dried fenugreek, or asafetida for flavor complexity.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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