Curries love tofu, especially when the tofu is soft and springy – it can take on new flavours more quickly and easily, adding a creamy subtle sweetness to the dish. This toasted peanut recipe is really quick to pull together and a great base for adding other vegetables and proteins too.
Ingredients (serves 2 as a main, 4 as a side)
300 g soft tofu, drained for 20 minutes
25g soft brown sugar
1 tbsp ground coriander (cilantro)
1 tbsp ground cumin
1 1/2tsp cumin seeds
2 tsp chilli powder
1 large tomato, roughly chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped or grated
150ml vegetable or sunflower oil, plus 1 tbsp
2 handfuls of coriander (cilantro), finely chopped, plus extra, to serve.
Rice or naan bread, to serve
Toast the peanuts in a pan for 3–4 minutes, then blend into a fine powder. Tip into a large bowl.
Mix in the sugar, spices, tomato, onion and garlic, then pour over the oil, stirring to make a curry sauce. Finally, mix in the chopped coriander.
Chop the tofu into chunks. Heat the 1 tbsp of oil in a large frying pan and fry the tofu, turning, until golden brown on all sides.
Slowly heat the curry sauce in a saucepan, adding the measured water.
Add the tofu to the curry sauce and simmer for a further 10 minutes. Serve with a final scattering of coriander and a generous helping of rice or naan bread.
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