Masaman Massaman Mussuman Curry Tofu
Dive into the exotic flavors of this Masaman Massaman Mussuman Curry Tofu, a rich, aromatic Thai-inspired dish that’s perfect for plant-based food lovers. This recipe features hearty chunks of golden-browned tofu, tender potatoes, sweet carrots, and caramelized onions simmered in a creamy, vibrant Massaman curry sauce made with rich coconut milk, earthy tamarind paste, and a touch of brown sugar for balanced sweetness. The addition of roasted peanuts brings a delightful crunch, while fresh lime juice and cilantro elevate the dish with zesty brightness. Ready in just an hour, this vegan-friendly curry pairs beautifully with fluffy jasmine rice for a comforting weeknight dinner or an impressive meal to share with guests. Easy to prepare yet bursting with complex flavors, this tofu Massaman curry is sure to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 2 tbsp vegetable oil
- 3 tbsp Massaman curry paste
- 14 oz coconut milk
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp tamarind paste
- 2 medium potatoes
- 1 medium carrot
- 1 medium onion
- 1 cup roasted peanuts
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
- 2 cups jasmine rice (optional, for serving)
Instructions
Press the tofu to remove excess water. Cut into 1-inch cubes and set aside.
Peel and dice the potatoes and carrot into bite-sized pieces. Slice the onion into wedges.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the tofu and pan-fry until golden brown on all sides. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Stir in the Massaman curry paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine. Add the water, soy sauce, brown sugar, and tamarind paste, stirring thoroughly.
Add the potatoes and carrot to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the vegetables are tender.
Stir in the onion and roasted peanuts, then simmer uncovered for an additional 5 minutes.
Return the tofu to the skillet. Stir gently to coat with the curry sauce and cook for 2-3 minutes to heat through.
Remove the skillet from the heat and stir in the lime juice. Adjust seasoning to taste if necessary.
Garnish with fresh cilantro before serving. Serve hot over cooked jasmine rice, if desired.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 66.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1735 mg | 133% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4152 mg | 88% | |
*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.
