Cozy Weeknight Tofu Curry

Bowl of Tofu Curry and Rice with Fork and Spoon.

5 from 5 votes

This easy vegan tofu curry is loaded with flavor and comes together in a flash! Made with pan-fried tofu and sweet peas in a mildly spiced tomato sauce, it's sure to become your new favorite weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Course: Entree

Cuisine: American, Japanese-Inspired

Servings:

Calories: 256kcal

Author: Alissa Saenz

Ingredients

2 tablespoons peanut oil (or another high-heat oil), divided
1 (15 ounce or 400 gram) package super-firm tofu*, drained and cut into ½ to 1-inch cubes
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
1 teaspoon mild curry powder
1 teaspoon garam masala
¼ cup tomato paste
2 cups vegetable broth
2 tablespoons cold water
2 teaspoons cornstarch
Salt & pepper, to taste
½ cup frozen peas, thawed
Cooked rice, for serving
¼ cup chopped fresh cilantro
¼ cup roasted and salted cashews

US Customary - Metric

Instructions

Coat the bottom of a large nonstick skillet with 1 tablespoon of the oil and place it over medium heat.
Give the oil a minute to heat up, then add the tofu in an even layer.
Cook the tofu for about 10 minutes, flipping it once or twice, until browned and crispy on multiple sides.
While the tofu cooks, coat the bottom of a medium pot with the remaining tablespoon of oil.
Give the oil a minute to heat up, then add the onion. Sweat the onion, stirring occasionally, for about 5 minutes, until it begins to soften.
Stir in the garlic, ginger, curry powder, and garam masala. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the tomato paste and cook it with the aromatics, stirring constantly, for about 1 minute.
Stir in the broth, and stir in the tofu once it has finished frying. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the curry to simmer for about 15 minutes, stirring occasionally, until thickened slightly.
Stir the water and cornstarch together in a small container, then pour the mixture into the pot with the curry. Give it a stir to combine.
Let the curry simmer for about 1 minute more, until thickened.
Remove the pot from heat, stir in the peas, and season the curry with salt and pepper to taste.
Serve the curry over rice with cilantro and cashews on top.

Notes

*Extra-firm tofu can be substituted, but it must be pressed for about 20 minutes before cooking.

Nutrition information does not include rice.

Nutrition