Creamy Southeast Asian Curry Tofu
Golden pan-fried tofu, tender potatoes, and carrots simmered in a rich, aromatic coconut curry broth. A comforting and vibrant Southeast Asian-inspired dish.
This coconut curry tofu draws inspiration from Southeast Asian comfort food, balancing earthy curry with the rich, soothing sweetness of coconut milk. Using salt-firm tofu ensures it holds its shape while absorbing the vibrant broth, forming a perfect honeycomb texture that captures every drop of flavor.
Ingredients
- 1 block (approx. 300g) salt-firm tofu
- 2 medium potatoes
- 1 large carrot
- 2 cloves garlic
- 3 curry cubes
- 2 tbsp coconut milk
- 2 tbsp cooking oil
- to cover water
- to taste green onions
- to taste red chili
Instructions
- 1Cut the tofu into cubes
Take a block of salt-firm tofu, which helps form a nice honeycomb texture when cooked, and carefully cut it into small rectangular cubes on a wooden cutting board.
Tip: Choose salt-firm tofu specifically so it holds its shape well and absorbs flavors evenly during cooking. - 2Pan-fry the tofu cubes
Place the tofu cubes into a black skillet and pan-fry them on low heat, flipping occasionally, until both sides become slightly golden and crisp.
Tip: Keep the heat low to ensure an even golden crust without burning the exterior before the inside warms through. - 3Sauté Aromatics and Vegetables
Mince garlic and sauté it in a pan until fragrant. Add potato chunks and carrot chunks, then stir-fry until they are slightly cooked.
Tip: Ensure the heat is kept moderate so the garlic doesnt burn while you stir-fry the root vegetables. - 4Pour water over vegetables
Pour enough water directly into the pan to completely submerge the potato and carrot chunks, preparing them for boiling and simmering.
Tip: Ensure the water level covers the vegetables fully so they cook evenly during the simmer. - 5Add tofu to the pot
Carefully transfer the previously pan-fried tofu pieces into the boiling pot containing the softened potatoes and carrots.
Tip: Add the tofu gently to avoid splashing the hot broth. - 6Add curry and coconut milk
Drop the curry cubes and pour the coconut milk into the pot with the vegetables and tofu to build the Southeast Asian flavor base.
Tip: Stir well after adding to help the curry cubes dissolve completely into the coconut broth. - 7Simmer the Curry Tofu
Stir the curry cubes and coconut milk until fully dissolved, then let the mixture simmer gently until the sauce becomes thick, rich, and coats the tofu and vegetables evenly.
Tip: Stir occasionally while simmering to prevent the bottom from scorching due to the coconut milk and curry.
