FoodA culinary journey: Elevate your tofu curry game

A culinary journey: Elevate your tofu curry game

Indian, Chinese, and Japanese cuisine dishes delight with their taste thanks to well-thought-out proportions and well-chosen spices. Although many of these dishes can be quickly prepared, some ingredients require pre-preparation. One such ingredient is tofu, which you can simply add to a finished dish. However, it will be much better if you marinate it in a simple sauce the day before.

Tofu marinated like this is delicious and full of flavour.
Tofu marinated like this is delicious and full of flavour.
Images source: © Adobe Stock

Aromatic curry with tofu, vegetables, and rice is an excellent option for cooler winter afternoons. As a meatless dish, it's also perfect for a Friday dinner. It smells so inviting, you'll feel as though you're travelling to Thailand, and it tastes even better. You usually end up with a full pot, so perhaps you'll invite friends over for dinner?

Simple method for flavourful tofu

Not long ago, I was an advocate of smoked tofu, which, without marinating and additional spices, already had a bold flavour. It seemed much better to me than the natural variety, which when removed from the package is quite bland. Everything changed dramatically when I discovered a simple way to marinate tofu. From now on, in this form, it is a frequent addition to dinners – not only for curry but also for pasta like pad thai, ramen, or miso soup.

I take the natural tofu out of the package and cut it into cubes. I transfer it to a sealed container and pour a generous amount of dark soy sauce over it. The idea is for the tofu cubes to literally swim in the marinade. I leave it in the fridge overnight, and the next day I admire how beautifully they have absorbed the marinade. I then sauté the prepared tofu in a pan and add it to curry or another delicious dish.

Recipe for curry with tofu

Below is a portion for 4 people.

Ingredients:

  • 200g (7 oz) natural tofu,
  • 4 tablespoons dark soy sauce,
  • 2 cloves of garlic,
  • 2 cm (0.8 inch) piece of ginger root,
  • 1 chilli pepper,
  • 1 tablespoon oil,
  • 2 sweet potatoes,
  • 200g (7 oz) mushrooms,
  • 1 courgette,
  • 100g (3.5 oz) green curry paste,
  • 1 litre (4.2 cups) broth,
  • 400 ml (13.5 oz) coconut milk 20-22%,
  • 200g (7 oz) rice,
  • fresh coriander, chives, or parsley,
  • 1 lime.

Preparation:

  1. Cut the tofu into cubes, pour soy sauce over it, and refrigerate overnight.
  2. In a pot, sauté finely chopped garlic with grated ginger root and chopped chilli pepper in a tablespoon of oil.
  3. When these ingredients become fragrant, add cubed sweet potatoes, sliced mushrooms, and sliced courgette. Sauté for a few minutes, stirring to prevent the ingredients from sticking to the bottom of the pot.
  4. After a while, add the curry paste. Stir and pour in the broth. Cook until all ingredients are tender.
  5. In a separate dish, mix the coconut milk with a whisk (if it was in the fridge, it may have separated). Add it to the curry pot. Stir and heat on low until achieving a smooth consistency.
  6. Cook the rice separately until fluffy.
  7. Sauté the soy sauce-marinated tofu in a pan. In bowls, place rice and curry sauce and top with sautéed tofu.
  8. Sprinkle with chopped coriander, chives, or parsley. Drizzle with lime juice.

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