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Crispy Tofu in Spiced Masala Sauce

This dish features crispy fried tofu cubes coated in a fragrant, smoky spice paste made from onion, garlic, ginger, and tomato paste. The tofu is pan-fried until golden and crisp, then simmered in a rich, creamy masala sauce infused with warming spices. The final dish offers a tender interior with a crunchy exterior, coated in a flavorful, aromatic sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz firm or extra-firm tofu pressed and cubed
  • 2 tablespoons cornstarch for coating
  • 2 tablespoons oil vegetable or canola
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger finely grated
  • 1 tablespoon tomato paste
  • 1 cup coconut milk full-fat preferred
  • 1 teaspoon garam masala or curry powder
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cumin
  • Cilantro for garnish fresh cilantro chopped

Equipment

  • Cutting board
  • Chef's knife
  • Mixing bowls
  • Frying pan or skillet
  • Spatula
  • Paper towels

Method
 

  1. Drain the tofu and pat it dry thoroughly with paper towels, pressing gently to remove excess water. Cut into evenly sized cubes and set aside.
  2. Place the tofu cubes in a mixing bowl and sprinkle with cornstarch. Toss gently until all pieces are evenly coated, which will help them crisp up during frying.
  3. Heat oil in a large skillet over medium heat until shimmering. Carefully add the tofu cubes in a single layer, making sure not to overcrowd the pan.
  4. Fry the tofu for about 4-5 minutes on each side, turning occasionally until all sides are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
  5. In the same pan, add a little more oil if needed and toss in the finely chopped onion. Cook for about 2 minutes until it softens and turns translucent.
  6. Add the minced garlic and grated ginger to the pan; cook for another 30 seconds until fragrant, with a smoky aroma filling the kitchen.
  7. Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly and release a sweet, smoky scent.
  8. Pour in the coconut milk and add the garam masala, turmeric, and cumin. Stir well, bringing the mixture to a gentle simmer.
  9. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully.
  10. Gently add the crispy tofu cubes into the sauce, stirring carefully to coat each piece evenly. Continue to simmer for another 2 minutes.
  11. Finish by garnishing with freshly chopped cilantro for a bright, herbal contrast. Serve hot with rice or naan.

Notes

Ensure tofu is pressed well to achieve maximum crispiness. Adjust spice levels to taste, and consider adding a squeeze of lime before serving for extra brightness.