Coconut Curry Tofu
Serves 6
Coconut Curry Tofu — made with 36 oz extra firm tofu blocks, drained, 3 tablespoons kosher salt, for soaking water, 6 cups boiling water, for soaking tofu, 0.8 cups raw cashews, 4.5 tablespoons neutral oil, for marinade (plus more for cooking), 1.5 large yellow onion, diced, and more.
Ingredients
- 36 oz extra firm tofu blocks, drained
- 3 tablespoons kosher salt, for soaking water
- 6 cups boiling water, for soaking tofu
- 0.8 cups raw cashews
- 4.5 tablespoons neutral oil, for marinade (plus more for cooking)
- 1.5 large yellow onion, diced
- 6 tablespoons creamy coconut yogurt
- 3 tablespoons cornstarch
- 1.5 teaspoons ground turmeric
- 4 teaspoons Kashmiri chili powder
- 2 teaspoons granulated garlic
- 1.3 teaspoons ground ginger
- 3 teaspoons ground coriander
- 1.1 teaspoons ground cumin
- 0.8 teaspoons ground cinnamon
- 0.4 teaspoons ground cardamom
- 0.3 teaspoons ground cloves
- 1.5 cups oat milk
- 1.5 tablespoons dried fenugreek leaves, crushed (optional)
- 1.5 cilantro leaves and tender stems, handfuls
- 1 teaspoons kosher salt, and black pepper, to taste
Instructions
- Soak the tofu: Tear the tofu into ~1.5-inch chunks into a large bowl. Dissolve kosher salt in boiling water, pour over tofu, cover, and soak 10 minutes. Drain gently and spread on a towel to dry.
- Soak the cashews: Cover raw cashews with boiling water in a small bowl and soak at least 15 minutes, then drain.
- Cook the aromatics: Heat neutral oil in a large frying pan over medium heat. Add diced onion with a pinch of salt; cook, stirring occasionally, until deeply browned, 15 minutes.
- Add garlic, ginger, and spices: Off heat, stir in granulated garlic and ground ginger along with ground coriander, ground cumin, ground cinnamon, ground cardamom, and ground cloves, plus a splash of water. Stir constantly 20-30 seconds, then remove from heat.
- Blend the marinade: In a high-powered blender, combine the onion mixture, drained cashews, creamy coconut yogurt, salt and pepper to taste, cornstarch, ground turmeric, and Kashmiri chili powder with about ¾ cup water. Blend until smooth, adding water as needed.
- Marinate the tofu: Pat tofu dry. Toss gently with the marinade in a large bowl. Cover and refrigerate at least 60 minutes, up to 24 hours.
- Pan-fry the tofu: Heat a nonstick pan over medium heat with a thin layer of oil. Cook tofu in 2-3 batches, undisturbed, 10 minutes per side until golden brown crusts form. Transfer each batch to a plate.
- Finish the curry: Return all tofu to the pan. Pour in oat milk, season with salt and pepper, and crush in dried fenugreek leaves. Simmer 4 minutes until saucy and thickened.
- Garnish and serve: Remove from heat, stir in cilantro, and season with salt to taste. Let cool a few minutes before serving with rice or flatbread.