Tofu Curry
User Reviews
4.9
Tofu Curry
Description
This Tofu Curry starts by draining and drying firm tofu, then coating it lightly with cornstarch mixed with salt and pepper to help achieve a crispy crust when fried. The tofu is pan-fried until golden on all sides and set aside.
The sauce is made by sautéing diced onion until soft, then adding chopped garlic and a blend of ground spices including cumin, garam masala, turmeric, and cayenne pepper for heat. Chopped tomatoes and water are added, then simmered to meld flavors and reduce slightly. Salt and pepper are adjusted to taste.
Fresh spinach is stirred in to wilt, and the fried tofu is returned to the pan to combine with the sauce. The tofu can be stirred in or placed on top to maintain crispness. The result is a balanced curry with a mix of textures and warming spices.
Recommendations include drying the tofu thoroughly for crispiness, using fresh spices for best flavor, and adjusting cayenne pepper to match desired heat levels. Avoid overcrowding the pan to keep the tofu crispy. Spinach is added last to preserve its freshness.
Ingredients
- 14 oz tofu firm, 400g drained weight
- 1 tablespoon cornstarch or cornflour
- salt
- black pepper
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 onion diced
- 2 cloves garlic chopped
- 2 teaspoon cumin ground
- 2 teaspoon garam masala
- 1 teaspoon Turmeric ground
- ½ teaspoon cayenne pepper or to taste
- 15 oz chopped tomatoes 400g can
- ½ cup water 100ml
- 2 handfuls spinach
Instructions
- Drain the tofu and pat dry with a tea towel to remove excess moisture. Cut into bite sized cubes. Add the cornstarch/cornflour to a small bowl along with salt and pepper. Gently toss the tofu in the bowl to coat.
- Heat 1 tablespoon of the oil in a frying pan over a medium/high heat and fry the tofu until golden on all sides, about 5 minutes, turning halfway through. The cornflour/cornstarch absorbs moisture and gets the tofu nice and crispy. Set aside.
- Heat the remaining 1 tablespoon of oil in the pan over a medium heat. Add the onion and cook for 5 minutes or until soft but not browned.
- Add the garlic, cumin, garam masala, turmeric and cayenne and cook for a further minute, stirring.
- Stir in the tomatoes and water, bring to the boil and simmer for 5 minutes. Taste and season with salt and pepper, and add more cayenne if you want it hotter.
- Stir in the spinach to wilt, then gently stir in the fried tofu (or to keep the tofu really crispy, just set it on the top). Serve with rice, naan etc..
Notes
- Thoroughly dry the tofu before frying to help it crisp up well.
- Adjust the cayenne pepper amount to control the curry's heat level.
- Fresh, high-quality spices enhance the sauce's flavor.
- Do not overcrowd the pan when frying tofu to maintain crispiness.
- Add spinach at the end to keep it vibrant and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 172mg | 7% |
| Potassium | 365mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1648IU | 33% |
| Vitamin C | 17mg | 19% |
| Calcium | 192mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
