Sri Lankan Tofu Curry (30 Minutes)

4.80 from 5 votes

Sri Lankan Tofu Curry (30 Minutes)

Inspired by a traditional fish curry, this Sri Lankan-style tofu curry is ready in around 30-minutes and is full-bodied and spicy with a wonderful kick of sourness. It keeps well in the fridge, making it ideal for meal prep and mid-week meals. Main ingredients: firm tofu, curry leaves, tamarind paste, tomatoes, spices, coconut milk.

Prep Time12

Cook Time20

Tofu Press30

Total Time32

Course: Main

Cuisine: Sri Lankan

Diet: Gluten Free, Vegan

Servings:

Calories: 238kcal

Author: Amanda Logan

Equipment

Heavy-bottomed pan

Ingredients

For the Curry

400 g firm tofu pressed well (see Note 1.)
1 tablespoon cornflour (cornstarch)
1½ tablespoon coconut oil or a neutral-flavoured oil
2 French shallots peeled and finely diced
3 garlic cloves peeled and minced
½ tablespoon ginger minced or finely grated
1-2 green chillies finely sliced
10 curry leaves a small handful
3 large tomatoes chopped
1 tbsp +1 tsp tamarind paste (see Note 2.)
½ cup (125 ml) vegetable stock
200 ml light coconut milk or regular
½ teaspoon salt

Spices

1 teaspoon fenugreek seeds crushed (see Note 3.)
1 teaspoon fennel seeds crushed
1 teaspoon white pepper corns crushed
½ teaspoon turmeric ground
2 teaspoon brown mustard seeds
1 teaspoon cumin seeds
½ teaspoon chilli powder optional

Instructions

Press the tofu well (for around 20-30 minutes), cut it into cubes and transfer to a bowl with the cornflour. Toss well to coat and set aside.
In a mortar and pestle, give the fenugreek, fennel seeds and the white peppercorns a bit of a bash to break them up. You could also do this in a mini food processor or spice grinder.
Heat the oil in a large, heavy-bottomed pot over medium-high heat, add the crushed seeds and pepper and the curry leaves and stir until the spices pop (about 1 minute). Be careful of the hot oil here.
Stir in the shallots, garlic, ginger and green chilli and cook, stirring occasionally, for around 5 minutes or until the onions are soft. Add the turmeric, mustard seeds, cumin seeds and chilli powder (if using) to the pan and fry for a minute or until fragrant.
Gently stir in the tofu to coat it in the spices.
Stir in the chopped tomatoes and cook for 3 minutes. Add the tamarind paste and veggie stock (or water) and stir through before adding the coconut milk.
Simmer for 10 minutes, or until the tomatoes begin to break down and the sauce thickens.
Serve with fresh rice.

Notes

Note 1. To press the tofu with a pot, check out the set up in my marinated tofu feta post. I have included images to help.

Note 2. You can use either tamarind paste or concentrate in the recipe. It's a good idea to add a little and taste as you go. The flavour can be stronger or weaker depending on the brand.

Note 3. Bashing the fenugreek seeds releases their aroma and means less "big" seeds in your curry but if you don't have a mortar and pestle, it's not compulsory. If you can't crush the white pepper corns, use a half teaspoon of ground white pepper.

Nutrition