Crispy Tofu in Spiced Coconut Curry
This vibrant and savory dish combines crispy fried tofu with a rich and aromatic coconut curry sauce, reflecting the heartwarming flavors of Indian cuisine. Perfect for a vegetarian feast or a delightful change from traditional meat dishes, this recipe is versatile and can also be made with chicken or fish. Enhance your meal by serving it alongside basmati rice or warm naan bread! Enjoy the medley of spices that bring warmth and comfort to every bite. This recipe serves up to 8 people, making it ideal for family gatherings or meal prep.
8
Servings
N/A
Calories
14
Ingredients
Ingredients
firm tofu
2 lbs (cut into 1/2 inch slices)
olive oil
1 tablespoon (for frying)
onions
2 large (peeled and quartered)
green pepper
1 large (sliced into 2 inch strips)
crushed garlic
1 teaspoon (fresh or jarred)
ginger
1 teaspoon (grated)
curry powder
3 teaspoons (preferably a blend suitable for curries)
tomato sauce
1 (15 ounce) can (plain or seasoned)
coconut milk
1 (10 ounce) can (full-fat for creaminess)
whole cloves
1 tablespoon (for flavoring)
cardamom
1 teaspoon (ground)
cinnamon stick
1 (for infusion)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
Instructions
1
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the tofu slices in batches, ensuring not to overcrowd the pan. Fry until the tofu is golden brown and crispy on both sides, about 8-10 minutes. Remove the tofu from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
2
In the same skillet, add the quartered onions and sliced green pepper. Sauté for 5-7 minutes until the onions become translucent and softened.
3
Next, add the grated ginger and crushed garlic to the skillet. Stir and cook for an additional 2-3 minutes, or until fragrant.
4
Sprinkle in the curry powder, stirring constantly to incorporate the spices into the sautéed vegetables. Cook for about a minute to toast the spices.
5
Return the crispy tofu to the skillet. Pour in the tomato sauce and coconut milk, mixing to combine. Add the whole cloves, ground cardamom, and cinnamon stick to infuse rich flavors into the curry.
6
Season with salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld together.
7
Remove the cinnamon stick and serve hot, garnished with fresh herbs if desired, alongside basmati rice or naan.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Crispy Tofu in Spiced Coconut Curry, which combines fried tofu with a rich, aromatic coconut curry sauce.
How many people does this recipe serve?
This recipe serves up to 8 people, making it ideal for family gatherings or meal prep.
Is this recipe suitable for vegetarians?
Yes, this recipe is a vegetarian dish and is also described as plant-based.
Can I use meat instead of tofu in this recipe?
Yes, this versatile recipe can also be made using chicken or fish instead of tofu.
What type of tofu should I use?
You should use 2 lbs of firm tofu, cut into 1/2 inch slices.
How do I get the tofu crispy?
Heat olive oil in a large skillet over medium-high heat and fry the tofu slices in batches for 8-10 minutes until golden brown.
What vegetables are needed for the curry?
The recipe calls for 2 large onions and 1 large green pepper.
How should the onions be prepared?
The onions should be peeled and quartered before being sautéed for 5-7 minutes.
How should the green pepper be cut?
The green pepper should be sliced into 2-inch strips.
What aromatics are used in the base of the sauce?
The sauce uses one teaspoon of crushed garlic and one teaspoon of grated ginger.
When do I add the curry powder?
Sprinkle the curry powder into the sautéed vegetables after the ginger and garlic have become fragrant, and cook for about a minute.
What kind of tomato sauce is required?
You will need one 15-ounce can of tomato sauce, which can be either plain or seasoned.
What type of coconut milk is best for this curry?
The recipe recommends using one 10-ounce can of full-fat coconut milk for maximum creaminess.
What whole spices are used for infusion?
The recipe uses 1 tablespoon of whole cloves and one cinnamon stick to infuse flavor into the sauce.
Is ground cardamom used in this recipe?
Yes, one teaspoon of ground cardamom is added to the mixture to provide a rich flavor.
How long should the curry simmer?
The mixture should simmer on low heat for 15-20 minutes until the sauce slightly thickens.
What should I do with the cinnamon stick before serving?
You should remove the cinnamon stick from the skillet before serving the dish.
What are the suggested side dishes for this tofu curry?
It is best served alongside basmati rice or warm naan bread.
What category of food does this recipe fall under?
This recipe is categorized under Curries.
How much olive oil is used for frying?
The recipe calls for 1 tablespoon of olive oil.
How much curry powder should I use?
The recipe requires 3 teaspoons of curry powder, preferably a blend suitable for curries.
Can I use jarred garlic?
Yes, the recipe specifies that you can use either fresh or jarred crushed garlic.
What is the first step of the instructions?
The first step is to heat olive oil in a skillet and fry the tofu slices until golden brown.
How do I season the curry?
The curry is seasoned with salt and black pepper to taste.
What is the texture of the coconut milk?
The recipe suggests full-fat coconut milk to ensure the sauce is creamy.
Is this recipe considered easy?
Yes, 'easy recipe' is one of the tags associated with this dish.
Does this recipe reflect a specific cuisine?
Yes, it reflects the heartwarming flavors of Indian cuisine.
What are the tags for this recipe?
Tags include tofu curry, vegetarian, Indian cuisine, coconut milk, spiced, healthy, comfort food, plant-based, and easy recipe.
Should I use paper towels after frying the tofu?
Yes, you should set the fried tofu on a plate lined with paper towels to absorb excess oil.
How long do I sauté the ginger and garlic?
The grated ginger and crushed garlic should be cooked for 2-3 minutes until fragrant.