Go Back
PRINT RECIPE

Crispy Tofu Coconut Curry

Author: GalleyPirate

Ingredients

  • 2 tbsp Vegetable oil
  • 1 pkg Extra firm tofu
  • ½ cup Corn Starch
  • 1 onion, chopped
  • 3 Cloves of garlic, minced
  • 1 tbsp Curry powder
  • ½ tsp Turmeric powder
  • ½ tsp Garam Masala
  • 1 tbsp Better Than Bouillon vegetable
  • 1 14 oz can Coconut milk
  • 3 Plum tomatoes, chopped Or 1 can diced tomatoes
  • 2 cups Greens, such as spinach or mustard greens
  • ½ cup Fresh cilantro, chopped
  • Salt & pepper to taste

Instructions

  • Chop all the vegetables and set aside while you prep the tofu.
  • Slice the tofu block in half, lengthwise and squeeze between paper towels to get out as much moisture as possible. Chop into large 1/2" cubes.
  • Sprinkle about 1/2 cup corn starch into a shallow pan and dredge each individual cube in the corn starch. Press the cornstarch into the tofu so that all sides are covered.
  • Heat 2 tablespoons of vegetable oil in a large fry pan to hot. Lay each cube, flat side down in the hot oil. They should not touch each other or they will stick together. You may have to work in two batches.
  • Fry until golden. This will take more time than you would think, about 10 minutes. Then flip each cube and fry on the other side for about 5 more minutes. At this point they will not stick to each other so you can move them around in the pan at will.
  • Remove from pan to a paper towel lined plate. Repeat with the next batch. Set cooked tofu aside while you cook the vegetables.
  • With about a tablespoon of oil in the pan, sauté the peppers and onions until they start to soften. Add the garlic and ginger and continue to sauté. Throw in any hot peppers you may want to add.
  • Add the tomatoes and continue to cook. If you are using fresh tomatoes let them cook until soft and release their juices.
  • Add the coconut milk, spices and bouillon. Simmer for 3-5 minutes. Fold in the tofu.
  • If you are adding greens to the dish, for them in now. If using baby spinach cook for only a couple minutes until wilted. Mustard greens will need to be chopped finely and cooked longer.
  • Serve on rice.

Notes