Fast & Easy Curry Tofu You Can Make in 20 Minutes
Ingredients
- 1 block Tofu cubed
- 1 Carrot sliced (thick)
- 1 Onion sliced (thick)
- 1 Bell Pepper sliced (thick)
- 2 tbsp Corn Starch
- 1 tbsp Curry Powder
Sauce
- ½ cup Water
- 4 tbsp Soy Sauce
- 3 tbsp Agave/Date/Rice Syrup
- 1 tsp White Vinegar rice or wine
- 1 tbsp Curry Powder
Instructions
- Cut the vegetables into large bite-sized pieces and the tofu into squares. Season the tofu with salt and curry powder, then dust it with 2 tablespoons of cornstarch, making sure it’s evenly coated.
- Heat some oil in a pan over medium-high heat. Add the tofu and fry until golden and crispy on the outside. Keep the heat steady and flip the pieces patiently so they crisp up evenly without burning.
- In the same bowl you used for dusting the tofu, add ½ cup of water and swirl it to collect the leftover starch. Stir in 3 tablespoons soy sauce, 2 tablespoons agave or date syrup, 1 teaspoon white vinegar, and 1 heaping tablespoon curry powder. Mix well to form a fragrant sauce.
- Remove the tofu from the pan and add the chopped vegetables with a little more oil. Fry on high heat for about 3–4 minutes until some pieces start to char. Remove from the heat and pour in the sauce. It will sizzle immediately.
- If you prefer a thicker curry, simmer the vegetables in the sauce for another 2 minutes. Otherwise, leave it lighter and more liquid.
- Return the fried tofu to the pan and stir until everything is evenly coated in the curry sauce. Serve hot with rice or noodles, garnish with fresh spring onions, and enjoy!
