Tofu Curry / Tofu கறி
Enjoy this tofu curry for lunch with rice or for dinner!
Before I went vegan, my favorite curry was chicken curry. I could always smell my mother making it and would come down the stairs with my mouth watering. Cutting out chicken was difficult for me at first. When I would visit my family, if my mom made this curry for my siblings and dad, I struggled having to smell it knowing I couldn’t eat it.
This tofu curry lets me enjoy the same flavors but with a different protein source. This recipe is fairly identical to how I used to make chicken curry. Pan frying the tofu and allowing it to soak in the curry is important in having an overall flavorful dish.
When pan frying the tofu, decide how thick you want your tube cubes and how flavorful. Adjust the amount of chili power you add according to your preference.
Tofu Curry
Ingredients
- 1 Tofu
- ½ Medium White Onion (வெங்காயம்)
- 1 Small Tomato (தக்காளி)
- 5 tsp Curry Powder (வெங்காயம்)
- ¼-½ Salt (உப்பு)
- ½ tsp Chili Powder (சிவப்பு மிளகாய்த்தூள்)
- ¼ tsp Mustard Seeds (கடுகு)
- ¾ tsp Fennel Seeds (பெருஞ்சீரகம்)
- 5 Curry Leaves (கறிவேப்பிலை)
- ¼ cup Water (தண்ணீர்)
- Cardamom Powder (ஏலக்காய்த்தூள்)
- ½ cup Coconut Milk (தேங்காய்ப்பால்)
Instructions
- Press tofu to remove water and then cut into cubes.
- Oil a pan very lightly to pan fry the tofu. Make sure all sides of the tofu are cooked evenly.
- After about 5 mins, sprinkle salt and chili pepper. Mix and continue to evenly cook all sides of the tofu.
- Dice tomatoes and slice onions.
- Cook sliced onions with mustard seeds, fennel seeds, and curry leaves in a lightly oiled pot.
- Once onions become translucent, add tomatoes and mix well.
- About a minute or so later, add curry powder and mix.
- Cook on low flame for about 10 minutes to allow the tomato to cook fully. If the tomato isn't fully cooked by 10 minutes, add 1 tbsp water and continue to cook on low flame for another 5 minutes.
- Add coconut milk and water to the curry. Mix well.
- Add about ¼ tsp salt and mix. Cook on medium flame for about 5 minutes.
- Add tofu and mix evenly. Cover the pot with a lid and allow the tofu to continue cooking for about 5 minutes on low flame.
- When the curry is ready (add more salt if needed), add a pinch of cardamom.
