Tofu Curry Recipe

Name: Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups coconut cream; 1 tablespoon palm sugar; 1 tablespoon light soy sauce; 1 tablespoon sweet soy sauce; ¼ cup gingerroot (finely julienned); 1 lb firm tofu (large dice); 2 tablespoons tamarind juice; ½ cup basil leaves; ½ cup cashews (crushed)

Servings: persons

2 tablespoons vegetable oil
2 cups coconut cream
1 tablespoon palm sugar
1 tablespoon light soy sauce
1 tablespoon sweet soy sauce
¼ cup gingerroot (finely julienned)
1 lb firm tofu (large dice)
2 tablespoons tamarind juice
½ cup basil leaves
½ cup cashews (crushed)

1
Combine the oil and 1/4 cup of the coconut cream in a wok.
2
Simmer until the oil separates, ~5 minutes.
3
Add 3 tbs of curry paste (whatever your preference) and try, stir regularly over a gentle heat until fragrant.
4
Add the palm sugar, soy sauces, ginger, and tofu.
5
Cook a few minutes, then add the tamarind water and remaining coconut cream.
6
Bring to a boil and stir in the basil leaves.
7
Remove from the heat.
8
Pour crushed cashews over the dish and serve on rice.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups coconut cream, 1 tablespoon palm sugar, 1 tablespoon light soy sauce, and more.

Yes, Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Curry

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