Fried Tofu in Curry Sauce
Elevate your weeknight dinner with this irresistible Fried Tofu in Curry Sauce—a tantalizing vegan dish that combines crispy, golden tofu cubes and a rich, creamy curry sauce infused with aromatic spices. The tofu is perfectly fried to achieve a satisfying crunch, then simmered in a luscious blend of coconut milk, vegetable broth, and bold curry powder, accented by garlic, ginger, and a touch of soy sauce for depth. Finished with a sprinkling of fresh cilantro, this quick and easy recipe pairs beautifully with steamed jasmine rice or warm naan bread. Ready in just 40 minutes, this plant-based curry delivers restaurant-quality flavor from the comfort of your own kitchen!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 1 medium onion
- 3 garlic cloves
- 1 inch fresh ginger
- 1.5 tablespoons curry powder
- 400 milliliters coconut milk
- 200 milliliters vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the tofu for 15 minutes to remove excess moisture. Then cut it into bite-sized cubes.
Toss the tofu cubes in cornstarch, ensuring they are evenly coated.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, about 8-10 minutes. Remove and set aside on a plate lined with paper towels.
Finely chop the onion, mince the garlic, and grate the ginger.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Sauté the onion until softened, about 3-4 minutes.
Add the garlic and ginger to the pan and sauté for another minute until fragrant.
Stir in the curry powder and cook for 30 seconds to bloom the spices.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the soy sauce, brown sugar, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld.
Return the fried tofu to the pan and stir to coat it in the curry sauce. Simmer for another 5 minutes to allow the tofu to absorb the flavors.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro and serve hot over steamed rice or alongside warm naan bread.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5436 mg | 236% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 46.0 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
