A healthy, easy tofu curry recipe that's loaded with warm flavors. This one-pot meal uses simple ingredients and is perfect for weeknight dinner. Want to make super tasty tofu that tastes deep fried but isn't? Do you think all tofu is mushy? Be sure to check out my post all about Ultra Crispy Unfried Tofu. You can apply the same method to this recipe, and I highly recommend it!
3/4cuplow-fat plain Greek yogurtat room temperature
2cupsfrozen green peasthawed
Cooked brown ricefor serving
Chopped fresh cilantrofor serving
Heat 4 tablespoons STAR Asian (Soy & Ginger) Cuisine Cooking Oil in a large non-stick skillet or wok over medium-high. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side. With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), remove tofu from pan and set aside.
Add remaining 2 tablespoons STAR Asian (Soy & Ginger) Cuisine Cooking Oil to the skillet, along with onion and ginger. Cook until onion softens and begins to turn translucent, about 5 minutes. Add tomato paste, garlic, curry powder, bayleaf, salt, cumin, coriander, cloves, and cayenne and cook for 3 minutes.
Remove pan from heat. Add tomatoes, yogurt, and water, return to medium heat and let cook 10 minutes. Add reserved tofu and peas, cover, and turn off the heat. Let sit 5 minutes. Remove bayleaf and discard. Serve warm with brown rice and garnish with cilantro.
STAR Asian Cuisine Cooking Oils are available at the Kroger Family of Stores (Bakers, City Market, Dillons, Ralphs, Fry's Food Stores, Fred Meyer, Gerbes, Owens, Pay-Less, Smith's Food and Drug Stores, QFC and King Soopers) and online here. Greek yogurt made curdle if added to the curry directly from the refrigerator (this will not affect the taste.) To help avoid curdling, ensure the yogurt is at room temperature and remove the pan from the heat prior to adding it.
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