Tofu in Coconut Curry
This simple curry is easy to make and delicious. Tofu became my default vegetarian protein, when I couldn't find paneer. Read on for a healthy recipe.
Servings: 4 people
Equipment
- Wok or deep pan with lid.
Ingredients
- 1 pack Tofu 397 grams/14 oz
- 1 tbsp Oil
- 2 cloves Garlic
- 1 Green Pepper sliced
- 1 Onion medium or 1/2 of a large onion
- 1 Tomato
- 1/2 can Coconut Milk 6 to 7 oz / 3/4 cup
- 1/2 cup Water
Spices
- 1 tsp Cumin seeds
- 1 tsp Turmeric Powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Red chili powder adjust to taste
- Salt to taste
- Crushed black pepper a few cracks
Instructions
- Drain water from Tofu and keep it pressed to drain extra moisture within. While Tofu is draining, begin prepping your vegetables.
- Start by cleaning onion, washing pepper and tomato - then slice them.
- Take a heavy bottomed pan and heat it on medium high heat. Add oil followed by cumin seeds.
- When seeds start spluttering add garlic and onion and sauté until onion is translucent. Add tomatoes and cook until soft. Then add green pepper and cook for a few minutes.
- Add all dry spices – salt and pepper, turmeric, cumin powder, coriander powder and chilli powder to the onions. Next add coconut milk and mix well. Simmer the curry for 2-3 minutes on medium high heat.
- Drain all the water from Tofu and slice into inch thick pieces.
- Add Tofu and simmer, covered for another 5 minutes on low heat. Garnish with fresh coriander. Serve with white rice.
Notes
Always drain excess water from Tofu to help it absorb the flavors of a curry. Never overcook tofu. That coagulates the proteins in it which give tofu a tough texture that is unpleasant to eat.