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One Pan Tofu Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 98 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Description

This One Pan Tofu Curry is a quick, flavorful, and comforting dish that combines crispy golden tofu with a rich coconut curry sauce. With minimal ingredients and just one skillet, it’s perfect for an easy weeknight meal served over rice, noodles, quinoa, or steamed vegetables. The curry is infused with aromatic garlic, fresh ginger, and warming curry powder, finished with a touch of sweetness from peas and garnished with fresh cilantro.

Ingredients

Scale

Tofu and Coating

  • 14.5 ounce block extra-firm tofu
  • 1 tablespoon cornstarch

Curry Sauce and Vegetables

  • 2 tablespoons canola oil
  • 2 large garlic cloves, minced
  • 2 teaspoons fresh grated ginger
  • 13.5 ounce can full fat coconut milk
  • 2 tablespoons curry powder
  • 1/2-1 teaspoon salt
  • 3/4 cup frozen peas

For Serving

  • Chopped fresh cilantro
  • Cooked rice, noodles, quinoa, or steamed vegetables

Instructions

  1. Prepare the Tofu: Remove the tofu from its packaging and press it dry using a clean tea towel. If you have extra-firm tofu, pressing isn’t necessary. Then rip the tofu into 1-inch chunks and place them in a large bowl.
  2. Coat with Cornstarch: Sprinkle the cornstarch over the tofu chunks and gently stir to evenly coat each piece. This will help create a crispy crust when frying.
  3. Heat the Skillet and Cook Tofu: Heat a large non-stick skillet over medium-high heat and add the canola oil. Once hot, add the tofu pieces in a single layer, working in batches if needed to avoid overcrowding. Let the tofu cook undisturbed for several minutes so a golden crust forms.
  4. Brown the Tofu: Carefully flip the tofu pieces to brown all sides. Resist moving the tofu too soon to prevent breaking the crust. Cook until all sides are golden and crisp.
  5. Sauté Aromatics: Add the minced garlic and grated ginger to the pan with the tofu. If the pan seems dry, add another tablespoon of oil. Sauté for about 1 minute until fragrant.
  6. Add Sauce Ingredients: Stir in the full fat coconut milk, curry powder, and salt. Mix everything well and bring the mixture to a boil.
  7. Simmer the Curry: Reduce the heat to low and let the curry simmer uncovered for about 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
  8. Finish with Peas: Add the frozen peas and cook for an additional few minutes until they’re heated through. Taste and adjust salt to preference.
  9. Serve: Garnish with chopped fresh cilantro and serve the tofu curry over your choice of cooked rice, noodles, quinoa, or steamed vegetables for a complete meal.

Notes

  • For a lighter curry, substitute full fat coconut milk with light coconut milk.
  • To make the curry without coconut milk, use 1/2 cup cashew cream and 1 cup vegetable broth instead.
  • Frozen cubes or tubes of ginger and garlic make an easy shortcut for this recipe.
  • Feel free to add other vegetables such as cooked carrots, broccoli, cauliflower, spinach, or kale for added nutrition and variety.

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 390mg
  • Fat: 22g
  • Saturated Fat: 18g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 0mg

Find it online: https://comfortplates.com/one-pan-tofu-curry-recipe/