Assam Curry Tofu & Vegetables Recipe

Press and cube tofu

Press the firm tofu for 15–30 minutes to remove excess water. Pat dry and cut into 1-inch cubes.

Toss tofu cubes with cornstarch and 1/2 tsp salt until evenly coated.

Heat 3–4 tbs neutral oil in a large skillet or wok over medium-high heat. Fry tofu in batches until golden and crisp on all sides, 4–6 minutes per batch. Transfer to a plate lined with paper towel.

Prepare vegetables: slice onion, peel and slice carrot thinly on the bias, trim and cut green beans, cube eggplant, and halve baby corn.

In the same skillet (add 1 tbs oil if needed) over medium-high heat, add sliced shallots and cook 1–2 minutes until softened.

Add minced garlic, grated ginger, and optional lemongrass; cook 30–45 seconds until fragrant, stirring to avoid burning.

Add carrots and green beans; stir-fry 2–3 minutes to begin tenderizing.

Add eggplant and baby corn; stir-fry another 2 minutes so vegetables start to brown slightly but remain slightly crisp.

Lower heat to medium. Sprinkle in curry powder, ground turmeric, ground coriander, and chili flakes (if using). Stir for 30 seconds to bloom the spices.

Pour in vegetable stock (2 cups) and stir, scraping any browned bits from the pan.

Whisk tamarind paste into a small bowl with 2–3 tbs warm water until smooth, then stir into the pan. Add palm sugar and fish sauce (or soy sauce) and taste; adjust balance of sour, sweet, and salty — add more tamarind for sour, sugar for sweetness, or soy/fish sauce for saltiness.

Bring the mixture to a gentle simmer, cover partially, and cook 6–8 minutes until vegetables are tender but not mushy and flavors meld.

Return the fried tofu to the pan in the last 2–3 minutes to heat through and absorb some sauce. If you want thicker sauce, simmer uncovered for a couple more minutes; for thinner sauce, add up to 1/4 cup water or stock.

Taste once more and adjust seasoning. If using lemongrass, remove any woody pieces before serving.

Turn off heat and stir in chopped cilantro (reserve some for garnish).

Serve Assam-style curry tofu and vegetables hot with steamed rice or plain noodles. Garnish with remaining cilantro and an extra squeeze of lime if desired.