Curried Tofu With Soy Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons peanut, canola or grape seed oil
- 1large onion, peeled and chopped
- 1tablespoon curry powder, or to taste
- 1cup roughly chopped walnuts or unsalted cashews
- 1can (12 to 14 ounces) unsweetened coconut milk
- 1block (about 1 pound) tofu, cut into roughly ¾-inch cubes
- 2tablespoons soy sauce, or to taste
- Salt and cayenne pepper to taste
Nutritional analysis per serving (4 servings)
537 calories; 51 grams fat; 21 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 21 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 17 grams protein; 671 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute.
- Step 2
Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.
Private Notes
Comments
Strongly disagree with comments about being bland. Secret is in the prep. Sauté cashews in oil until well browned, about 1 minute, drain on paper towels, coarsely chop, set aside. Cut tofu into ½" cubes and drain on paper towels for about 30 minutes, lightly pressing from time to time. Discarded oil from nuts, add another 2 tablespoons to pan, and sauté onion — ½" cubes — until browned. Increase curry to 2 tablespoons, add coconut milk, soy sauce, salt, black pepper, & cayenne.
Rather bland and one-note. The sauce is good but needs a couple of veggies in there to mix it up. Next time I will fry the tofu first, add French beans and maybe carrot slices or broccoli, and add some heat. We used light coconut milk to get away from the richness.
So dreamy. I also disagree about the recipe being "bland," but I did wilt something like 4-5 cups of spinach in the sauce while the tofu was warming. I thought about adding frozen peas, which might have been good as well, but the silkiness of the spinach really complimented the tofu and the sauce, and the walnuts and rice created enough textures on their own. For reference, I also used maybe a 1/4 tsp. of cayenne. It was only enough to create a memory of heat after the bite. Perfect.
Took the advice of other reviewers and toasted the cashews in the skillet and then removed before cooking the onion. Doubled the curry powder. Mixed in about 1/3 the cashews and left the rest for crunchy garnish. Added some diced red bell pepper when I added the tofu for some color and texture. Served with basmati rice, a side of roasted broccoli and for garnish: chopped freshcilantro, shallots and the reserved cashews. Without these garnishes and additions it would have been very beige.
Used rice/millet ramen instead of rice, after cooked, used some sesame oil to keep it from getting sticky. Great!
Firm or extra firm tofu 1 tbsp of fish sauce 1 tbsp soy sauce 1 Serano 2 tbsp curry Two handfuls of spinach Roast cashews before hand and set aside Dry and press tofu for at least 30 mins Sauté onions until brown and then add tofu. After adding coconut milk, add spinach
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