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
- 150g peanuts
- 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.
- 200ml water
- Rice or naan bread, to serve
Method
- 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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