An Indian tofu curry with a combination of intense spices in a rich, flavorful sauce. This authentic dish is made with crispy tofu that just soaks up all the aroma and depth of this dish!
Recipe in the comments!!
by dedetable
1 Comment
dedetable
Servings: 4-5
Curry Sauce —
▢ 1 Tbsp vegetable oil
▢ 2 medium sweet onions, roughly chopped
▢ 2 Tbsp minced garlic
▢ 4 Tbsp freshly grated ginger
▢ 2 Tbsp curry powder
▢ 4 red chillies, roughly chopped (deseeded, if you prefer less heat)
▢ 1 (400ml) can coconut milk
▢ 1 large lemongrass stalk, bruised & roughly chopped
▢ 1 tsp cinnamon powder
▢ 1 Tbsp cornstarch
▢ 250ml vegetable stock
▢ 1/2 tsp lime juice
▢ 1 Tbsp tamarind paste ▢ 2 Tbsp vegetable oil
▢ 2 packets tofu, drained & pressed
▢ 1 Tbsp cayenne pepper
▢ 1 Tbsp smoked paprika
▢ 2 tsp garam masala
▢ 2 Tbsp vegan butter
▢ Handful fresh coriander leaves, chopped
Instructions:
1. Place all curry sauce ingredients in blender except only use 200ml of coconut milk in a mini blender and blend until smooth.
2. In a large pan over a medium-high heat, add the curry paste and cook (occasionally stirring), for about 6-7 minutes or until fragrant. Add salt and pepper to taste.
3. Add in butter, cayenne pepper, smoked paprika, and garam masala and combine. Reduce heat to simmer for 10-15 mins.
4. While it simmers, prep tofu. Coat tofu in cornstarch then airfry for 10-15 minutes or until golden and crispy. Remove and cut into cubes (careful, it will be hot).
5. Add tofu to pan and stir to combine, cook for 2-3 mins. Remove from heat and serve with basmati rice and naan.
1 Comment
Servings: 4-5
Curry Sauce —
▢ 1 Tbsp vegetable oil
▢ 2 medium sweet onions, roughly chopped
▢ 2 Tbsp minced garlic
▢ 4 Tbsp freshly grated ginger
▢ 2 Tbsp curry powder
▢ 4 red chillies, roughly chopped (deseeded, if you prefer less heat)
▢ 1 (400ml) can coconut milk
▢ 1 large lemongrass stalk, bruised & roughly chopped
▢ 1 tsp cinnamon powder
▢ 1 Tbsp cornstarch
▢ 250ml vegetable stock
▢ 1/2 tsp lime juice
▢ 1 Tbsp tamarind paste
▢ 2 Tbsp vegetable oil
▢ 2 packets tofu, drained & pressed
▢ 1 Tbsp cayenne pepper
▢ 1 Tbsp smoked paprika
▢ 2 tsp garam masala
▢ 2 Tbsp vegan butter
▢ Handful fresh coriander leaves, chopped
Instructions:
1. Place all curry sauce ingredients in blender except only use 200ml of coconut milk in a mini blender and blend until smooth.
2. In a large pan over a medium-high heat, add the curry paste and cook (occasionally stirring), for about 6-7 minutes or until fragrant. Add salt and pepper to taste.
3. Add in butter, cayenne pepper, smoked paprika, and garam masala and combine. Reduce heat to simmer for 10-15 mins.
4. While it simmers, prep tofu. Coat tofu in cornstarch then airfry for 10-15 minutes or until golden and crispy. Remove and cut into cubes (careful, it will be hot).
5. Add tofu to pan and stir to combine, cook for 2-3 mins. Remove from heat and serve with basmati rice and naan.