Creamy and rich
Step into the vibrant world of Indian cuisine, where an explosion of flavours awaits in every mouthful of this Tofu Curry. This recipe marries the tender succulence of tofu with the rich tapestry of aromatic spices and a harmonious blend of curry powder. It’s a culinary symphony that balances textures, tastes, and cultures, promising a dining experience that transcends borders and tantalizes the senses.
In this Tofu Curry, the tofu takes centre stage, transformed into crispy, spice-coated nuggets that play in perfect harmony with the sumptuous curry base. It’s a dish that caters not only to vegetarians seeking a hearty, satisfying meal but also to culinary adventurers eager to explore new dimensions of flavour.
From the moment the spices hit the hot pan, releasing their intoxicating aroma, to the finishing touch of creamy garam masala, this recipe invites you to embark on a sensory journey, a culinary pilgrimage to the heart of India. As you savour each bite, the intricate blend of textures and tastes will mesmerize your taste buds, creating a memorable dance of sweet, savoury, and spicy notes.
Whether you’re a seasoned cook or a novice in the kitchen, this Tofu Curry invites you to share in the magic of Indian flavours. It’s a dish that brings people together, transcending cultural boundaries and creating a warm, inviting space at the table. So, join us as we unlock the secrets of this delectable Tofu Curry, and prepare to be transported to a world where every bite is an adventure, and every meal a celebration of the senses.
So lets put on our aprons, take out the spices and Tofu and step into the exotic world of rich and comforting Indian food. Lets make Tofu curry
- Serves: 2
- Serving size: 150 grams
- Calories: 621
- Fat: 49 g
- Saturated fat: 14 g
- Unsaturated fat: 15 g
- Trans fat: 0 g
- Carbohydrates: 20 grams
- Sugar: 7 grams
- Sodium: 1682 mg
- Fiber: 5 g
- Protein: 24 grams
- Cholesterol: 41mg
- 280 grams super firm tofu
- 1 teaspoon chickpea flour
- 1 teaspoon salt
- 1 teaspoon Kashmiri Chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon Ghee
- 1 tablespoon Mustard Oil
- 1 tablespoon Vegetable Oil (for frying tofu)
- For the Curry Base:
- 1 bay leaf
- 1 cinnamon stick
- 2 green cardamom pods
- 1 tablespoon Ghee
- 1 tablespoon Vegetable Oil (for frying onions)
- Salt (to soften onions)
- 1 teaspoon Kashmiri Chilli powder
- 2 teaspoons curry powder
- ½ cup chopped tomatoes
- 1 tablespoon chickpea flour (for thickening)
- Water
- Salt and sugar (to balance flavours)
- 2 tablespoons of cream
- 2 whole green chillies
- 1 teaspoon garam masala
- Start by preparing the tofu: Begin by carefully opening the tofu package. There's no need to press the tofu as you would with softer types; instead, pat it gently with a paper towel to remove any excess surface moisture and allow it to dry for 30 minutes The tofu is ready to absorb flavours when it's slightly drier on the outside.
- Cut the super-firm tofu into bite-sized cubes.
- In a mixing bowl, combine chickpea flour, salt, Kashmiri Chilli powder, and turmeric powder.
- Toss the tofu cubes in this mixture until they are evenly coated.
- Heat a pan over medium heat and add 1 tablespoon of ghee and 1 tablespoon of mustard oil.
- Once the oils are hot, add the coated tofu cubes and fry until they turn golden brown and crispy. Remove the tofu from the pan and set it aside.
- In the same pan, add 1 tablespoon of ghee and 1 tablespoon of vegetable oil.
- Add the bay leaf, cinnamon stick, and green cardamom pods. Sauté for a minute until they release their aroma.
- Add the chopped onions to the pan and sprinkle with some salt to help them soften. Sauté until the onions become translucent and lightly browned.
- Stir in the Kashmiri Chilli powder and curry powder and cook for a couple of minutes.
- Add the chopped tomatoes to the pan and cook until they become soft and the oil starts to separate from the mixture.
- Sprinkle 1 tablespoon of chickpea flour over the tomato-onion mixture and stir well to thicken the curry base.
- Gradually add water to the mixture to achieve your desired consistency for the curry. You can adjust the thickness by adding more or less water.
- Season the curry with salt and sugar to balance the flavours.
- Add the fried tofu cubes back into the curry and let them simmer in the sauce for a few minutes.
- Stir in the cream and garam masala. Simmer for an additional 2-3 minutes.
- Slit the whole green chillies and add them to the curry for a bit of heat. Remove the curry from heat once everything is well combined and the tofu is heated through.
- Your Tofu Curry is now ready to serve! You can enjoy it with steamed rice or flatbreads of your choice.