Curry Tofu Recipe

Press and cube tofu

Drain the 14 oz block of extra-firm tofu. Wrap in a clean kitchen towel or paper towels and place a heavy skillet or books on top for 15–20 minutes to press out excess water. After pressing, cut the tofu into 1-inch cubes.

In a medium bowl combine 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp neutral oil, 1 tbsp cornstarch, and 1 tsp salt. Toss the tofu cubes gently to coat. Let marinate 10 minutes while you prepare other ingredients.

Heat a nonstick or well-seasoned skillet over medium-high heat. Add a thin film of oil (about 1 tsp) and arrange tofu in a single layer. Fry for 3–4 minutes per side until golden and slightly crisp (work in batches if needed). Remove and set aside on a plate lined with paper towel.

In a large sauté pan or deep skillet, heat 2 tbsp vegetable oil over medium heat until shimmering.

Add the finely chopped medium onion and cook, stirring, until softened and translucent, about 5–7 minutes.

Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook 30–45 seconds until fragrant being careful not to burn.

Add 2 tbsp yellow curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp red chili flakes. Toast the spices for 30–60 seconds, stirring constantly, so they bloom and become aromatic.

Add 1 tbsp tomato paste and stir into the spices and onions, cooking 1 minute to remove raw tomato flavor.

Pour in one 14 oz can of light coconut milk and 1 cup vegetable broth, stirring to combine and deglaze any browned bits from the pan.

Add the sliced carrot and red bell pepper strips. Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 8–10 minutes until the carrots are just tender.

Stir in 1 cup frozen peas and the previously fried tofu. Simmer 2–3 minutes more until peas are heated through and tofu is warmed and coated in sauce.

Taste the curry and balance flavors by stirring in 1 tsp brown sugar (or maple syrup) and 1 tsp fish sauce or additional soy sauce if using. Add 1 tbsp lime juice for brightness. Adjust salt (about 1/2 tsp more if needed) and 1/4 tsp black pepper to taste.

Cook another 1–2 minutes to meld flavors. If the sauce is too thin, simmer a few more minutes uncovered; if too thick, add up to 2–4 tbsp water or broth to reach desired consistency.

Remove from heat and sprinkle 2 tbsp chopped fresh cilantro and 1/4 cup toasted cashews or peanuts if using. Serve hot over cooked jasmine rice or with naan.