1block14 ounces of firm tofu, pressed and cut into cubes
2tablespoonsvegetable oil
1onionmedium sized and finely chopped
1tablespoongarlicminced
1tablespoonfresh gingergrated
4tablespoontomato paste½ cup freshly pureed tomato
1teaspoonground coriander
½teaspoonred chili powderor to taste
Salt to taste
11/2cupwater
1cupcanned coconut milk
2tablespoonFresh coriander leaves for garnish
Instructions
Over medium-low heat, place a pan and add oil. Add the tofu cubes and fry until they are golden on all sides. Remove from the pan and set aside.
Add the chopped onions and sauté until they become soft and golden.
Add the minced garlic and grated ginger. And sauté for another 2-3 minutes or until the garlic is fragrant.
Turn heat to low, and add the ground turmeric, coriander, and red chili powder. Mix well and cook for another minute.
Add tomato paste and water and bring it to boil in the medium-high heat.
And cook for 5-7 minutes or until the sauce thickens(This allows all the ingredients to cook and meld together).
Add the fried tofu cubes and coconut milk. Mix well, cover the pan again, and let it simmer for 10 minutes.
Season with salt to taste, garnish with fresh coriander leaves.
and servethis Indian tofu curry with steamed rice or naan bread.
Notes
Storing Ideas:Refrigeration: Before refrigerating, let the tofu curry cool to room temperature. Transfer it to an airtight container. The curry will stay fresh for up to four days.Freezing: For extended storage, divide the curry into freezer-friendly containers. It remains tasty for up to three months.Thawing: To defrost, set the curry in the fridge overnight or use your microwave's defrost setting for faster results.Reheating: Reheat this curry on a stovetop over medium heat. Add a tad of water or coconut milk to adjust consistency if it thickens. For microwave reheating, use 30-second bursts, stirring in between.