Tofu Raisukaree Recipe

Press and cube tofu

Press the extra-firm tofu for 15–30 minutes to remove excess water. Pat dry, cut into 2 cm (3/4 inch) cubes. Toss gently with 1 tsp kosher salt and 2 tbs cornstarch until evenly coated.

Pan-fry tofu

Heat 3 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed) and fry without moving for 3–4 minutes per side until golden and crisp on at least two sides. Remove and set aside on a plate lined with paper towel.

In a large, deep skillet or wide saucepan, heat 2 tbs vegetable or coconut oil over medium heat. Add the chopped onion and a pinch of salt; sauté until translucent and beginning to brown, about 6–8 minutes.

Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in 2 tbs yellow curry paste, 1 tsp ground turmeric and 1 tsp curry powder; cook and stir for 1–2 minutes to bloom the spices and meld flavors.

Pour in 400 ml coconut milk and 250 ml vegetable stock (or water). Stir to combine, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.

Add 1 tbs soy sauce and 1 tsp rice vinegar (or lime juice). Taste the curry base and adjust seasoning — add up to 1 tsp more soy sauce for saltiness or a pinch more sugar if it needs rounding.

Add the parboiled potatoes and sliced carrots to the simmering curry. Simmer gently for 6–8 minutes, until carrots begin to soften.

Add the bell pepper and green beans and continue simmering 4–5 minutes until all vegetables are tender-crisp. Stir in frozen peas and cook 1–2 minutes until heated through.

Return the pan-fried tofu to the curry and gently fold to coat in sauce. Simmer 2–3 minutes so the tofu absorbs some flavors but keeps its crisp edges.

Stir in 1 tsp light brown or palm sugar and 1 tbsp fresh lime juice. Adjust seasoning: add more lime for brightness, soy for salt, or a splash of stock to thin if too thick.

Turn off heat and fold in 2 tbs chopped cilantro. Sprinkle with crispy shallots and chili flakes if using.

Serve: ladle raisukaree over steamed jasmine rice or with warm roti. Garnish additional cilantro and lime wedges at the table.