Quick & Easy Malaysian Curry Tofu
Delicious fried tofu balls simmered in an aromatic coconut curry sauce made in one pot! This quick and easy Malaysian curry tofu is ready in 30 minutes. A great main dish best served with steamed rice. This is vegan-friendly.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5.2 oz fried tofu balls (or substitute with diced extra-firm tofu)
- 1 small onion (roughly chopped)
- 1 tbsp ginger
- 4 cloves garlic
- 1 tbsp lemongrass (only use the white parts! )
- 4 cups vegetable stock
- 1 cup coconut milk (full fat kind)
- 2 tsp vegetable oil (or any neutral oil)
- 6 cloves
- 2 star anise
- 2 bay leaves
- 1/2 tsp salt
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp black pepper
Instructions
- 1
In a small bowl, combine curry powder ingredients as listed above with a whisk. Set aside.
- 2
Into a food processor or blender, grind the onion, ginger, garlic and lemongrass until everything is finely chopped. If you don't have a food processor or blender, finely chop these ingredients with a knife and combine. Set aside.
- 3
Heat vegetable oil in a medium-sized pot on medium heat. Sauté onions, garlic, ginger and lemongrass until onions are soft.
- 4
Add curry powder mix and toast the spices for 30-60 seconds until you see steam form.
- 5
Then toss in fried tofu balls.
- 6
Mix in coconut milk and vegetable stock.
- 7
Bring to a boil on medium-high heat. Then reduce to medium-heat, cover and simmer for 15-20 minutes until the sauce has reduced by half. Serve with steamed rice.