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 4)
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 500 g soft tofu, drained for 20 minutes
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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.