Servings
Font
Back
0 from 66 votes

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 235 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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,
  5. 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.
  6. 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.
  7. Add the peas in the last 2 minutes of cooking. Taste and adjust salt and flavor then fold in half of your tofu.
  8. 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

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

% 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.