Malaysian Tofu Curry

Perfectly spiced with a homemade mild curry powder, this Malaysian tofu coconut curry with crisp tofu is a quick, easy, and deliciously flavorful vegan comfort food meal made in one pan. Serve with rice.

You will love this Easy Malaysian-inspired Tofu and Veggie Curry. This quick vegan curry is a comforting southeast Asian curry that is also super easily adaptable to your own taste and the ingredients you have on hand.

Add any seasoning you like, veggies, or change up the protein. Many countries and regions in Southeast Asia have their own versions of curry.

Malaysian cuisine has been influenced by the cuisines of Indonesia, India, Thailand, and other countries making it especially flavorful. The curries, roti canai, rendang, Masi lemak(coconut rice), murtabak, Laksa soup! As always with Asian cooking, recipes vary a bit based on the family influence, the restaurants, and so on. So tweak this and make it truly yours.

To make this Soyfree, use chickpea tofu or seitan or a vegan chicken substitute. substitute  the soy sauce with coconut aminos.

To make it coconut free, use other thick non dairy milk or choice.

What makes this curry so special are the crispy tofu cubes. We season and fry the tofu before we add them to the curry. This gives them a wonderfully crisp outside.

menu you’ll love this Tofu coconut curry

• it used just 1 pan
• Use up all leftover veggies in the curry
• it uses everyday ingredients
• it is super quick and satisfying
• It is nutfree and has gluten-free option
• it also can be made without tofu

More tofu curries:

Malai Tofu Curry; Vegan Malai Paneer

Baked Tofu Curry (Easy Tofu Makhani)

Madras Curry Tofu Casserole

Vegan Tofu Katsu Curry

Ingredients:

• I recommend firm or extra firm tofu for this recipe. As we panfry the tofu, we need something sturdy
• the tofu is seasoned with a blend of garlic powder, black pepper, curry powder and soy sauce
• we get the flavors going by sauteeing onions and garlic
• the curry sauce is seasoned with curry powder – you can use store-bought but homemade is best
• coconut milk is the base of our sauce
• some flour is used to thicken the gravy
• we use soy sauce for seasoning the curry. You can also use tamari for Glutenfree
• tomato paste or ketchup boost the umami
• sugar or maple syrup is added for balancing the savory with a bit of sweetness
• veggies: add your favorite veggies like zucchini, carrots, pepper, or peas to bulk this curry up
• for garnishing, sprinkle with some cilantro or lime juice

Tips:

• make sure to press the tofu before you marinate and panfry the tofu
• depending on which veggies you want to add, you want to adjust the time when to add them. The same goes for fresh spinach and frozen peas.

How to make Malaysian Tofu Curry

Crisp up your tofu: To a large bowl, add your pressed and cubed tofu then add in the soy sauce, garlic powder, black pepper, and curry powder and toss well to coat.

Heat a large skillet over medium-high heat. Add the oil then add in your tofu slices and cook until golden on some of the edges. Transfer the tofu to a bowl.

Make the curry: add in a teaspoon of oil, the onion and garlic, and a pinch of salt and cook until the onion is golden.

Then add in your curry powder and mix in and cook the spice for half a minute. Then add in the flour and mix in for a few seconds.

Add in salt, soy sauce, and tomato paste, and mix in. If using longer-cooking vegetables like carrots, add them now and cook for 2-3 minutes.

Add in the rest of the vegetables, salt, sugar, coconut milk then mix in. Cover and cook for 9-12 minutes or until the vegetables are cooked to preference.

You can add the peas in the last 2 minutes of cooking.

Taste and adjust salt and flavor then fold in half of your tofu. Garnish with lime juice and pour over rice. Add in more crispy tofu while serving in each bowl.

Storage:

Refrigerate in a closed container for upto 3 days.