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Curry Mixed Vegetables & Tofu Recipe

Name: Malaya Kitchen Asian Fusions Curry Mixed Vegetables & Tofu Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbs vegetable oil; 1 cup yellow onion; 3 cloves garlic cloves; 1 tbs fresh ginger; 2 tbs curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 2 tbs tomato paste; 400 ml vegetable broth; 400 ml coconut milk (full fat); 1 tbs soy sauce or tamari; 1 tsp brown sugar or maple syrup; 1 tsp salt; 1 tsp black pepper; 1 tbs lime juice; 400 g extra-firm tofu; 2 cups broccoli florets; 1 cup carrots, sliced on the bias; 1 cup red bell pepper, sliced; 1 cup green beans, trimmed and halved; 1 cup frozen peas; 0.25 cups fresh cilantro, chopped; 0.25 cups toasted cashews (optional); 0.5 tsp sesame oil (optional); 4 servings cooked rice or naan, for serving

Inspired by Malaya Kitchen Asian Fusion

Time50m

Serves4

Make Curry Mixed Vegetables & Tofu Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the curry base

2 tbs Tuscany sunflower oil

1 cup yellow onion

3 cloves Garlic cloves

1 tbs fresh ginger

2 tbs curry powder

1 tsp Ground turmeric

1 tsp Ground cumin

2 tbs tomato paste

1 2/3 cup (400 ml) Vegetable broth

1 2/3 cup (400 ml) coconut milk (full fat)

1 tbs soy sauce or tamari

1 tsp brown sugar or maple syrup

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs ReaLime juice

Vegetables & tofu

14 1/8 oz (400 g) extra-firm tofu

2 cups broccoli florets

1 cup carrots, sliced on the bias

1 cup red bell pepper, sliced

1 cup green beans, trimmed and halved

1 cup frozen peas

For finishing & garnish

1/4 cups Fresh cilantro, chopped

1/4 cups toasted cashews (optional)

1/2 tsp sesame oil (optional)

4 servings cooked rice or naan, for serving

Method

Prepare tofu & vegetables

Press and cube tofu

Wrap the extra-firm tofu in paper towels or a clean kitchen towel and place a weight on top for 15–20 minutes to press out excess moisture. After pressing, cut the tofu into 1-inch cubes.

Optional: pan-fry tofu for texture

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and cook undisturbed 3–4 minutes until golden on the bottom. Flip and brown all sides (about 8–10 minutes total). Transfer to a plate and set aside.

Prep vegetables

While tofu presses (or while tofu fries), cut broccoli into bite-sized florets, slice carrots on the bias about 1/4-inch thick, slice red bell pepper, trim and halve green beans. Keep frozen peas in the freezer until needed.

Make curry base

In a large wide sauté pan or Dutch oven, heat remaining 1 tablespoon vegetable oil over medium heat. Add the chopped onion and cook 5–7 minutes until soft and translucent.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant (do not burn).

Stir in curry powder, turmeric, and cumin. Cook the spices 1 minute, stirring constantly, until they bloom and become aromatic.

Add tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly and coats the spices.

Pour in vegetable broth and coconut milk, stirring to dissolve any browned bits and the tomato paste. Bring mixture to a gentle simmer.

Stir in soy sauce (or tamari), brown sugar (or maple syrup), salt, and black pepper. Taste and adjust seasoning as needed. Simmer uncovered 5 minutes so flavors meld.

Cook vegetables & finish curry

Add the carrots and green beans to the simmering curry first (they take longer). Simmer 4 minutes, then add broccoli and red pepper. Continue to simmer for another 3–4 minutes until vegetables are crisp-tender.

Add frozen peas and pan-fried tofu (or raw tofu if you skipped frying). Gently stir to coat with sauce and heat through 2–3 minutes. If you prefer a thicker sauce, simmer a few minutes more; for a thinner sauce, add up to 1/4 cup (60 ml) extra vegetable broth.

Stir in lime juice and optional sesame oil. Taste and adjust salt, pepper, or lime as needed.

If you want creamier texture, mash a few tofu cubes or a small amount of cooked vegetables into the sauce and stir.

Serve & garnish

Serve the curry over cooked rice or with warm naan, dividing into 4 servings.

Garnish each portion with chopped cilantro and toasted cashews if using. Drizzle a tiny bit of sesame oil if desired.

Leftovers: cool to room temperature, store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove with a splash of water or broth.