Tofu Curry Recipe

Press and prepare the tofu

Remove tofu from its packaging and drain. Wrap the block in a clean kitchen towel or paper towels, place on a plate, and weigh down with a heavy pan or a couple of cans for 15 minutes to press out excess water. After pressing, unwrap and cut the tofu into 2–3 cm (3/4–1 in) cubes.

Marinate and coat

Place the cubed tofu in a bowl, toss gently with 1 tablespoon soy sauce. Sprinkle 1 tablespoon cornstarch over the cubes and toss until lightly and evenly coated — this helps create a crisp outer layer when cooked.

Pan-fry until golden

Heat 1 tablespoon of the vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if necessary). Cook undisturbed 3–4 minutes per side until golden and lightly crisp, turning to color all sides. Remove browned tofu to a bowl and set aside.

Prep aromatics

Finely dice the onion. Mince the garlic and grate the ginger so they are ready to add to the pan.

Sauté aromatics and spices

In the same skillet (wipe out any burned bits if needed) or a medium saucepan, heat the remaining 2 tablespoons vegetable oil over medium heat. Add the diced onion and sauté 5–7 minutes until soft and translucent. Add the garlic and grated ginger and cook 30–60 seconds until fragrant. Stir in the curry powder, ground cumin, and turmeric and toast for 30–45 seconds until the spices bloom and smell aromatic (stir constantly to avoid burning).

Build the sauce

Add the 2 tablespoons tomato paste and cook 1 minute, stirring to coat the aromatics. Pour in the 400 ml coconut milk and 250 ml vegetable stock, scraping any browned bits from the bottom of the pan. Add 1 tablespoon brown sugar and the optional 1/2 teaspoon chili flakes. Bring the mixture to a gentle simmer.

Simmer and combine

Reduce heat to low and simmer the sauce uncovered 8–10 minutes to meld flavors and slightly reduce. Taste and season with salt and pepper. Gently fold the reserved pan-fried tofu into the simmering curry and heat through 2–3 minutes.

Thicken if needed

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then slowly whisk the slurry into the simmering curry. Simmer 1–2 minutes until the sauce thickens and becomes glossy. Adjust seasoning if necessary.

Finish and garnish

Remove the curry from heat. Stir in 2 tablespoons fresh lime juice. Sprinkle chopped cilantro over the curry.

Serve

Serve the tofu curry hot over steamed rice or with naan. Offer extra lime wedges and chili flakes at the table for additional heat and acidity.