Chinese-style Curry Tofu

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 501
• Protein: 20 g
• Carbs: 19 g
• Fat: 40 g

Ingredients

• 400 g firm tofu ( cubed )
• 3 tbsp Peanut oil
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 2 tbsp Curry powder
• 400 ml Coconut milk
• 2 tbsp soy sauce
• 1 tsp Corn starch
• 1 piece Fresh cilantro optional ( chopped )
• 20 g Fresh ginger ( finely chopped )

Instructions

1. Tofu preparation

   Press the tofu to extract excess water, then cut into 2 cm cubes.

2. Browning the tofu

   In a wok, heat the peanut oil. Brown the tofu until a golden and crispy crust forms on each side. Set aside.

3. Aromatic base

   Sauté the sliced onion, minced garlic, and fresh ginger in the wok. Add the ginger powder.

4. Roasting and dusting

   Add the curry powder and cornstarch. Mix for 30 seconds to roast the spices and dust the garnish.

5. Liquid and reduction

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The sauce may thicken; loosen it with a splash of water when reheating.