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Smoky Tofu Curry

This tofu curry features firm tofu soaked in a rich, smoky-spiced coconut sauce, resulting in tender bites that absorb deep flavors. The dish is simmered until the sauce thickens and coats each piece beautifully, creating a hearty yet delicately textured meal perfect for cozy nights. Vibrant and comforting, it balances smoky, spicy, and herbal notes in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 2 tablespoons oil for sautéing
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tsp smoked paprika adds smoky depth
  • 1 tsp cumin toasted briefly with spices
  • 1/2 tsp turmeric for color and earthiness
  • 1 can coconut milk full-fat preferred
  • 2 large tomatoes chopped or canned
  • 1 tablespoon tomato paste for richness
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Non-stick or cast-iron skillet
  • Spatula
  • Knife and cutting board
  • Measuring jug

Method
 

  1. Press the tofu for about 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Heat 2 tablespoons of oil in a skillet over medium heat until shimmering. Carefully add the tofu cubes and cook until golden on all sides, about 8 minutes. Remove and set aside.
  3. In the same skillet, add the chopped onion and sauté until soft and fragrant, about 8 minutes, until it turns golden and smells sweet.
  4. Add the minced garlic and toast for about 30 seconds until fragrant, stirring constantly to prevent burning.
  5. Stir in the smoked paprika, cumin, and turmeric, cooking for 1 minute to toast the spices and release their aromas.
  6. Pour in the coconut milk, then add the chopped tomatoes and tomato paste. Stir everything together and bring to a gentle simmer, allowing the sauce to thicken slightly, about 5 minutes.
  7. Gently add the fried tofu back into the skillet, spooning some sauce over the pieces. Cover and simmer on low heat for 15-20 minutes, stirring occasionally, until the sauce is thickened and tofu has absorbed the flavors.
  8. Taste the curry and season with salt and pepper as needed. Squeeze in a little lemon or lime juice for brightness if desired.
  9. Sprinkle chopped cilantro over the top and let sit for 5 minutes off the heat to allow flavors to meld.
  10. Serve this smoky tofu curry hot over jasmine rice or with warm naan, garnished with extra herbs if you like.

Notes

Pressing the tofu thoroughly and toasting the spices are key to developing deep flavor. Adjust spice levels to your preference, and feel free to swap cilantro for basil or mint for a different herbal note.