Name: Tomato Tofu Curry
Ingredients: 1 teaspoon coriander seed; 1/2 teaspoon black pepper corns; 1/2 teaspoon cumin seed; 1 teaspoon curry powder; 1 teaspoon paprika; 1 teaspoon turmeric; 2 tablespoons vegetable oil; 1 block extra firm tofu (cubed); 1 cup red onion (sliced); 1 cup red, yellow or a mix of cherry tomatoes (quartered); 3 cloves garlic (minced); 1 tablespoon ginger (minced); 3/4 cups water; 1 tablespoon fish sauce; 2 medium Serrano peppers (sliced); 1/4 cup cilantro (chopped divided in half); 2 scallions sliced (sliced on the diagonal); garnish with remaining cilantro, raw red onion slices, scallion slices, Serrano slices, and a few more quartered tomatoes

Easy, Healthy & Totally Satisfying

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Tomato Tofu Curry

A gratifying, delightful, soul warming dish.

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Course Main Course

Servings 3 Servings

Calories 289 kcal

Ingredients

For the spice blend:

1 teaspoon coriander seed
1/2 teaspoon black pepper corns
1/2 teaspoon cumin seed
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon turmeric

For the tofu:

2 tablespoons vegetable oil
1 block extra firm tofu cubed

For the sauce:

1 cup red onion sliced
1 cup red, yellow or a mix of cherry tomatoes quartered
3 cloves garlic minced
1 tablespoon ginger minced
3/4 cups water
1 tablespoon fish sauce
2 medium Serrano peppers sliced
1/4 cup cilantro chopped divided in half
2 scallions sliced sliced on the diagonal

For the garnish:

garnish with remaining cilantro, raw red onion slices, scallion slices, Serrano slices, and a few more quartered tomatoes

Instructions

For the spices:

in a large dry frying pan heated over medium heat, add coriander seeds and black pepper corns, tossing them around the pan to toast for a couple minutes, then add the cumin seeds and toast for another minute more. Remove spices from pan and grind in a mortar and pestle or spice grinder. Add the curry powder, paprika, and turmeric to the mixture, and set aside.

For the tofu:

Heat the oil in the pan over medium heat. Add the tofu cubes to the pan and season with salt and pepper. Fry, untouched for 4 minutes, then flip and season that side with salt and pepper. Cook another 4 minutes and remove onto a paper towel-lined plate and pat dry. Set aside.

For the sauce

In the same pan with a bit more oil if necessary, cook the onions stirring occasionally for a few minutes until they are translucent.
Add the tomatoes, garlic, ginger, and reserved spice blend and stir around to meld thoroughly. Add the water and bring to a boil. Cover with a lid and cook a few minutes until the tomatoes are soft and falling apart.
Mix in the fish sauce, Serrano peppers, and the tofu cubes. Turn down the heat to low, and gently stir until thoroughly combined. Stir in half of the cilantro until wilted, and serve over rice.