Quick & Easy Malaysian Curry Tofu
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
551 kcal
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Course
Main Course
Quick & Easy Malaysian Curry Tofu
Description
This Malaysian curry uses a blend of whole and ground spices combined into a curry powder, toasted briefly with sautéed aromatics including finely chopped onion, ginger, garlic, and the white part of lemongrass. Fried tofu balls are added to the spiced base, then coconut milk and vegetable stock are stirred in. The mixture is brought to a boil and then simmered until the sauce reduces by half, concentrating the flavors and producing a creamy curry with a subtle heat and warmth from spices like clove, star anise, cinnamon, and turmeric.
The tofu absorbs the curry’s aromatic sauce, making it a satisfying plant-based main. This curry is practical for a flavorful meal with accessible ingredients and moderate preparation.
Serve it with steamed rice to soak up the sauce and balance the spices. The blend of toasted whole spices and creamy coconut milk delivers a comforting and mildly spicy dish suitable for a variety of palates.
Ingredients
- 5.2 oz tofu or substitute with diced extra-firm tofu, fried, formed into balls
- 1 small onion roughly chopped
- 1 tablespoon ginger
- 4 cloves garlic
- 1 tablespoon lemongrass only use the white parts!
- 4 cups vegetable stock
- 1 cup coconut milk full fat kind
- 2 tsp vegetable oil or any neutral oil
For the Curry Powder
- 6 cloves
- 2 star anise
- 2 bay leaf
- 2 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon fennel seeds
- 1 tsp Turmeric ground
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp black pepper
Instructions
- In a small bowl, combine curry powder ingredients as listed above with a whisk. Set aside.
- Into a food processor or blender, grind the onion, ginger, garlic and lemongrass until everything is finely chopped. If you don't have a food processor or blender, finely chop these ingredients with a knife and combine. Set aside.
- Heat vegetable oil in a medium-sized pot on medium heat. Sauté onions, garlic, ginger and lemongrass until onions are soft.
- Add curry powder mix and toast the spices for 30-60 seconds until you see steam form.
- Then toss in fried tofu balls.
- Mix in coconut milk and vegetable stock.
- Bring to a boil on medium-high heat. Then reduce to medium-heat, cover and simmer for 15-20 minutes until the sauce has reduced by half. Serve with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 4271mg | 178% |
| Potassium | 469mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1331IU | 27% |
| Vitamin C | 20mg | 22% |
| Calcium | 224mg | 22% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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