Malaysian-Style Tofu Curry
A flavorful and spicy curry made with juicy tofu and a blend of Malaysian spices. Serve with steamed rice or noodles for a satisfying meal.
Ingredients
- ●1 block (14 oz) tofuExtra-firm tofu, drained and cut into bite-sized pieces
- ●2 tablespoons curry pasteMalaysian-style curry paste
- ●1 can (14 oz) coconut milkFull-fat coconut milk
- ●2 tablespoons vegetable oilFor frying
- ●1 medium onionChopped
- ●2 inches gingerGrated
- ●2 cups chicken brothLow-sodium chicken broth
- ●1 tablespoon fish sauceOptional, for added umami flavor
- ●1 tablespoon sugarTo balance the spiciness
- ●2 tablespoons lemon juiceFreshly squeezed
- ●1 medium cucumberSliced, for garnish
- ●1/4 cup fresh cilantroChopped, for garnish
Instructions
- 1
Heat oil in a large pan over medium heat. Fry the onion until softened, about 3-4 minutes.
- 2
Add the grated ginger and cook for another minute, stirring constantly.
- 3
Add the curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- 4
Add the coconut milk and chicken broth. Stir well to combine.
- 5
Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- 6
Add the tofu and cook for 3-4 minutes, or until lightly browned.
- 7
Season the curry with fish sauce, sugar, and lemon juice. Taste and adjust the seasoning as needed.
- 8
Serve the curry hot, garnished with sliced cucumber and chopped cilantro.
- 9
Serve with steamed rice or noodles for a satisfying meal.