Chinese-style Curry Tofu
Ingredients
- 400 gfirm tofu (cubed)
- 3 tbspPeanut oil
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 2 tbspCurry powder
- 400 mlCoconut milk
- 2 tbspsoy sauce
- 1 tspCorn starch
- 1 pcFresh cilantro (chopped)
- 20 gFresh ginger (finely chopped)
Method
Golden-crusted tofu cubes with a tender center, coated in a creamy and glossy curry sauce. The aroma of toasted spices and coconut milk fills the kitchen.
- 1
Press the tofu to extract excess water, then cut into 2 cm cubes.
- 2
In a wok, heat the peanut oil. Brown the tofu until a golden and crispy crust forms on each side. Set aside.
- 3
Sauté the sliced onion, minced garlic, and fresh ginger in the wok. Add the ginger powder.
- 4
Add the curry powder and cornstarch. Mix for 30 seconds to roast the spices and dust the garnish.
- 5
Deglaze with soy sauce, then add the coconut milk. Return the tofu and let it reduce at a simmer until the sauce coats the spoon.
Frequently asked questions
How do you get this dish right?
- Press the tofu well between paper towels so it actually sears instead of boiling in the oil.
- The sauce is ready when it reaches the consistency of a thick custard.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The sauce may thicken; loosen it with a splash of water when reheating.
