A delicious and very creamy main dish, tofu curry is easy and quick to prepare. I know many think tofu is a bland food, but if prepared the right way, it becomes truly tasty. Try also the pan-marinated tofu, it’s very flavorful. To prepare this recipe, you need coconut milk. Don’t worry, the coconut flavor is not noticeable, and it’s very easy to find, available in all supermarkets in the ethnic section. It’s not the one for drinking, but the canned one, with a higher fat content that makes it very creamy.
Let’s get to work and prepare tofu curry together.
OTHER VEG RECIPES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing tofu curry
- 18 oz tofu
- 14 oz coconut milk (in can)
- Half onion
- 1 tablespoon curry
- 1 teaspoon chili powder
- 1 teaspoon ginger powder
- 3.4 oz soy sauce
- 1 tablespoon chopped parsley
- Half lemon zest
- 10.6 oz couscous
Tools
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- Pan
Steps for preparing tofu curry
Chop one onion, or half if it’s large. Sauté it in a pan with a drizzle of extra virgin olive oil. Add the tofu after thoroughly drying it and cutting it into cubes. Sauté for a few minutes and deglaze with the soy sauce.
Add the canned coconut milk, curry, ginger, and chili powder, then salt to taste and flavor with grated lemon zest. Cook over low heat for 15-20 minutes until the tofu becomes very creamy, then remove from heat and enrich with parsley.
I accompanied it with couscous (follow the preparation instructions on the package). I added 400 ml of water, 2 tablespoons of extra virgin olive oil, and salt. I covered with a plate and after 10 minutes, fluffed with a fork.
Storage
The tofu keeps for two to three days in the fridge.
