Cozy Indian Tofu Curry (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
4 garlic cloves, peeled
02 -
A handful of fresh cilantro leaves for garnishing
03 -
1 red or green chili, diced
04 -
1 medium-sized onion, peeled and chopped roughly
05 -
A 1-inch piece of fresh ginger, peeled
06 -
9oz (255g) of extra-firm or firm tofu, drained properly
→ Pantry Items
07 -
1 cup (250ml) of water or vegetable broth
08 -
About 1.25 cups of canned tomatoes, either crushed or chopped (300ml)
09 -
A cup (250ml) of coconut milk
10 -
2 teaspoons of sugar
→ Spices & Seasonings
11 -
1 teaspoon ground cumin
12 -
1/4 teaspoon ground black pepper
13 -
1/2-1.5 teaspoons garam masala, depending on how strong you like it
14 -
1/2 teaspoon ground turmeric
15 -
1/4-1/2 teaspoon cayenne pepper, depending on your spice level
16 -
1/2 teaspoon salt
# Instructions:
01 -
Chop up the onion, chili, and ginger into rough pieces. Throw those into a blender or a food processor with the garlic, canned tomatoes, and all the spices (cumin, turmeric, black pepper, and cayenne). Blitz it until smooth, then slowly add your water or veggie broth to get a nice sauce texture.
02 -
Cut your tofu into little cubes. If you’re working with extra-firm tofu, go smaller, and if it’s firm, cut them a bit bigger. Pour the blended sauce into a pot, dump the tofu in, and let it boil. Reduce the heat afterward to a simmer, and cook it for about 10 minutes.
03 -
For crispy tofu, lift it out of the sauce and pat it dry. You can either toss it in cornflour and pan-fry till golden, air-fry it at 375°F for around 8 minutes, or bake it at 390°F for 10-15 minutes.
04 -
Add your coconut milk to the sauce and let it simmer for 19 minutes (if you crisped up the tofu, add it back in after 16 minutes). If it feels too thin, let it simmer a little longer until it thickens up. To wrap up, mix in the sugar, salt, and garam masala. Use less garam masala for a mild kick or more if you want it bold.
05 -
Turn off the heat and sprinkle the curry with freshly chopped cilantro. Now dig in!
# Notes:
01 -
No need to press the tofu for this recipe—just make sure to drain and cut it.
02 -
You can tweak the garam masala to match your spice preference: 1/2 teaspoon for a milder dish, 1 teaspoon for medium, or 1.5 teaspoons if you like it bold.
03 -
The sauce thickens naturally as it reduces. Want it thicker? Let it cook a bit longer.