Malaysian Tofu Curry
A sweet and savory curry dish featuring marinated tofu in a floral and spicy sauce. Serve over steamed rice or noodles for a satisfying meal.
Ingredients
- ●1 block (14 oz) Tofu
- ●2 tbsp Gooey Palm Sugaror substitute with brown sugar
- ●2 tsp Floral Curry Powder
- ●1 tsp Malaysian Red Curry Paste
- ●2 tbsp Coconut Oil
- ●2 cups Vegetable Broth
- ●1/4 cup Fresh Cilantro
Instructions
- 1
Marinate the tofu in a mixture of 1 tsp of curry powder and 1 tbsp of palm sugar for at least 30 minutes.
- 2
Heat 1 tbsp of coconut oil in a pan over medium heat. Remove the tofu from the marinade, allowing any excess to drip off.
- 3
Cook the tofu until golden brown on all sides, about 5-7 minutes.
- 4
Add the remaining 1 tsp of curry powder and cook for 1 minute.
- 5
Add the red curry paste and cook for 1 minute, stirring constantly.
- 6
Pour in the vegetable broth and bring to a simmer.
- 7
Reduce the heat to low and let the curry simmer for 10-15 minutes, or until the sauce has thickened.
- 8
Stir in the remaining 1 tbsp of palm sugar and season with salt to taste.
- 9
Serve the curry over steamed rice or noodles, garnished with fresh cilantro.
- 10
Garnish with additional cilantro if desired.