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5 Amazing Tofu Curry Recipes

5 Amazing Tofu Curry Recipes

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Here are five tofu curry recipes that are easy to make! A key feature of Asian cuisine for thousands of years, tofu is so much more than just a 21st-century health fad. While it quite rightly takes its place in the pantheon of “fit foods” – bean curd remains the only animal-friendly protein source that contains nine essential amino acids. Soybean curd is a wonderfully versatile ingredient.

Read on to discover why it’s the perfect addition to curries, as well as five recipes for some amazing tofu curries to try out at dinner time.

Soybean Curd at a Glance

Although it first gained mainstream attention throughout the western world during the 1970s, tofu has been used as a staple in East Asian cooking for over 2,000 years. The go-to protein source for most vegan and vegetarian diets, bean curd also makes for a delicious ingredient in its own right.

Made from soybean milk, which is combined with an anti-coagulant to form curds, tofu is pressed and cut like a block of cheese. Some varieties are even pasteurized before heading to the market or grocery store to extend their shelf life.

Unlike cheese, however, soybean curd is completely free of dairy, animal protein, and nuts, making it one of the purest ingredients in modern cuisine. Being gluten-free in its plain form, it’s suitable for even the most restrictive of diets, while the many health benefits of tofu mean it can be added to a wide range of dishes to boost their nutritional profile.

Since bean curd has a bland and almost undetectable natural flavour, it absorbs marinades, sauces, and seasoning incredibly well, making it perfect for stir-fries and curries.

Cooking with Tofu

If you’re new to cooking with tofu, you may not know that you can actually buy different types of soybean curd that all vary in firmness.

The firmness of soybean curd has an impact on its texture, ability to withstand high temperatures, and how well it will absorb flavours, so it’s important to use the right type of tofu in your curry dish.

Types of Tofu

Firm and extra-firm varieties are the most durable and will soak up marinades and sauces like a sponge. Medium varieties can withstand gentle baking, while soft varieties work well in soups and noodle dishes.

Silken tofu has a much higher moisture content than the other varieties mentioned above, making it rich and creamy.

Preparing Tofu for Curries

For all but one of the tofu curry recipes below, an extra firm or firm variety will be the best type to use.

Extra-firm soybean curd is the densest and has a texture similar to Indian paneer, but a firm variety will work just as well. You can increase the density of a firm block of tofu by using a tofu press to squeeze out any excess water; this will ensure that it won’t crumble during the cooking process.

For an extra flavour boost, you can even marinade your firm and extra firm soybean curd before you start cooking. It’s not a necessary step – the following recipes will be just as delicious without it – but dense tofu will soak up the liquid well.

Thai Green Tofu Curry

Thai green curry is a quintessential dish of Thai cuisine that really can’t go wrong with a bowl of jasmine rice. Especially so if this dish is made with tofu. This vegan-friendly take on the traditional chicken and fish sauce recipe will have you wondering how you’ve managed to live without it!

Total Time: 30 mins

Serves: 4-6

Ingredients

  • 1 cubed block of extra firm or firm soybean curd
  • 2 tbsp vegetable oil
  • 1 can coconut milk
  • 2 tbsp green curry paste
  • 1 tbsp coconut sugar
  • 2 tbsp soy sauce
  • 1 chopped medium onion
  • 2 chopped garlic cloves
  • 4 chopped baby sweetcorn
  • ½ red pepper (chopped)
  • Fresh lime juice

Preparation

  1. Heat one tablespoon of vegetable oil on medium-high heat. Add the tofu cubes and fry until golden brown (appx. 1-2 minutes per side). Remove the bean curd from the pan.
  2. Add the remaining oil into the pan, then the garlic and onion. Let brown for 2 minutes before adding the red pepper and baby sweetcorn. Allow to cook for 2-3 minutes.
  3. Add in coconut milk, green curry paste, coconut sugar, and soy sauce, mixing well to ensure a good combination of flavours. Place the bean curd back to the pan and gently coat with the sauce.
  4. Taste and add seasoning if needed. Remove from the heat and serve.

Easy Veg and Tofu Curry

This quick and easy veggie curry will have even the most novice cooks amazed at their culinary skills. The recipe uses eggplant, but feel free to switch up the veg according to whatever you have in your larder.

This dry dish can be eaten alone as a snack, or with noodles, rice or flatbread for a more substantial meal.

Total Time: 20 mins

Serves: 4

Ingredients

  • 1 cubed block of extra firm or firm tofu
  • 4 tbsp virgin coconut oil (or substitute with extra-virgin olive oil)
  • 1 can unsweetened coconut milk
  • 1 tbsp red curry paste
  • 2 chopped medium onion
  • 1 chopped large eggplant
  • Salt
  • Cilantro leaves and lime wedges to serve

Preparation

  1. Heat 2 tablespoons of oil on medium-high heat. Add the cubed soybean curd and cook until golden brown, turning once (appx. 1-2 minutes per side). Remove from pan and transfer to paper towels. Season with salt.
  2. Heat the remaining oil in the pan, add the onions and a pinch of salt. Stirring often, cook until softened (appx. 4 minutes). Add in curry paste and cook until darkened for 2 minutes. Start adding the vegetables, tossing to coat, and cook for 5-7 minutes. Pour in coconut milk and a dash of water and simmer.
  3. Add the soybean curd and gently stir to coat the cubes. Cook until heated through (appx 3 minutes). Taste and season if needed.
  4. Transfer mixture to bowls. Add a squeeze of lime juice and cilantro to serve.

One-Pan Tofu Curry with Coconut Milk

The delicious combination of creamy coconut milk and rich tomato make this one-pan wonder a sumptuous feast for the whole family. Stick with mild curry powder or add in some extra fire with a stronger variety if you’re up to the challenge!

Total Time: 30 Mins

Serves: 4-6

Ingredients

  • 1 cubed block of extra firm or firm soybean curd
  • 2 tbsp vegetable oil
  • 1 can coconut milk
  • 1 tbsp curry powder
  • ½ tbsp turmeric power
  • ½ tbsp cumin powder
  • 2 tbsp tomato paste
  • 1 medium onion chopped 
  • 1 bell pepper chopped 
  • 3 garlic cloves chopped 
  • 1-inch minced fresh ginger
  • ½ cup tomatoes crushed
  • 2 cup broccoli
  • 1 lime
  • Pepper and salt

Preparation

  1. Heat one tablespoon of oil over medium-high heat. Add the tofu cubes and fry until golden brown (appx. 1-2 minutes per side). Remove soybean curd cubes from the pan.
  2. Heat the remaining oil over medium-high heat and add in the onion and bell pepper. Sauté for 4-5 minutes until the onion begins to brown
  3. Add in the ginger, garlic, turmeric, cumin, and curry powder and stir until fragrant (appx. 2 minutes)
  4. Reduce heat and stir in the tomato paste, crushed tomatoes, and coconut milk. Add soybean curd and gently stir to coat. Bring to a boil and simmer. Cook for 5 minutes.
  5. Stir in spinach and add lime zest and lime juice. Remove from heat once spinach wilts.
  6. Transfer to a bowl and season to taste with salt and pepper.

Japanese Tofu Katsu Curry

This Japanese Katsu dish may seem intimidating, but this recipe is a beginner-friendly version. Breading the bean curd does add some time to the preparation. However, it’s definitely worth doing to achieve a mouth-watering crispy Japanese tofu curry.

Total Time: 1 Hour and 5 Minutes

Serves: 4

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Print Recipe

4.67 from 3 votes

Japanese Katsu Tofu Curry

A sweet curry with a good crunch!
Cook Time1 hr 5 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Japanese
Servings: 4
Calories: 507kcal

Ingredients

  • 1 cubed block of extra firm or firm tofu
  • 2 tbsp plain flour
  • 1 cup breadcrumbs
  • 50 ml almond milk (unsweetened)
  • 3 tbsp vegetable oil
  • ½ l vegetable stock
  • 1 tbsp curry powder
  • ½ tsp garam masala
  • 1 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 2 sliced carrots
  • 1 inch minced fresh ginger
  • rice
  • 2 sliced spring onion & coriander to serve

Instructions

  • Place breadcrumbs, flour, and milk into three separate bowls.
  • Cut the firm bean curd into four exact slices and pat dry with a paper towel.
  • Coat each tofu slice with flour, milk, and breadcrumbs. Shake off any excess.
  • Heat two tablespoons of the oil in a pan on a medium-high heat. Add in the bean curd slices and fry until golden brown (appx. 2 mins per side). Remove from heat and transfer to paper towels to soak up excess oil.
  • Heat the remaining oil in the pan, add in the chopped onion, and brown (appx. 3 minutes). Add in the garlic, ginger, and sliced carrots. Cook for a further 5 minutes.
  • Add curry powder, turmeric, and garam masala. Stir and cook for another 1-2 minutes.
  • Add in the vegetable stock, tomato puree, soy sauce, and mirin and leave to simmer for 10-15 minutes. To thin the sauce, add some extra water. Remove from heat and pour over cooked rice.
  • Slice the breaded tofu diagonally and add on top of the sauce. Garnish with coriander and spring onion.

Silken Tofu Curry

Warming and delicious, home-cooked silken tofu curry is the comfort food of Asian cuisine. This recipe is simple, quick, and will have you feeling like yourself again in no time.

Total Time: 15 Minutes

Serves: 4

Ingredients

  • 1 box of silken tofu, cubed
  • 1 tbsp vegetable oil
  • 1 cup vegetable stock
  • 1 tsp soy sauce
  • ½ tsp garlic powder
  • ½ tsp ginger powder
  • ½ tsp onion powder
  • 2-3 tsp curry powder
  • ½ tsp sugar
  • ¼ tsp salt
  • 1 tsp cornstarch
  • 2 diced carrots
  • ¾ cup edamame (fresh or frozen)

Preparation

  1. In a large pan over medium-high heat, heat two tablespoons of oil. Add in the edamame and carrots and cook for 1-2 minutes until carrots brown.
  2. Then, add in the onion, ginger, garlic, and curry powders and season with salt. Toast until fragrant.
  3. Add in vegetable stock, cover, and bring to a boil. Reduce heat and simmer for 6-7 minutes until the carrots have tenderized.
  4. Mix the cornstarch with 1-2 tablespoons of water and add to the mixture. Increase heat until the mixture thickens.
  5. Add in the soybean curd and remove from heat. Finish with soy sauce and season to taste.

Soybean curd is a versatile ingredient that can create healthy yet tasty dishes. You can even create delicious silken tofu desserts too!

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