[Malaysian Recipes] Curry Tofu

A 30-minute vegan, dairy-free Malaysian Curry Tofu recipe that is savoury, not spicy, and is full of aromatic flavours from the Southeast Asia! Perfect for dinner and leftovers for lunch!

This is an authentic curry dish that I have developed over time to finally nail and share with you here! It's created from a variety of spices that offer a great deep flavour profile and you may already have most of the spices in your pantry!

My husband's family is from Malaysia and my mother-in-law creates the best curry I've ever had in my life! As such, I am always asking her for tips to share on how to make curry and here are some of her tips!

The key to this a delicious Malaysian curry is to use a variety of spices and coconut milk! Coconut milk is often used in this cuisine giving their stews or curries a delicious nutty but creamy taste.

FOR THIS RECIPE

You will need the following ingredients for my Malaysian tofu curry recipe:

• 140 grams Fried Tofu Balls
• 1 small cooking onion
• 1 inch ginger
• 2 tbsp garlic
• 4 cups vegetable stock
• 1 cup whole fat coconut milk
• 1 tsp avocado oil

CURRY POWDER MIX:

• 2 tsp salt
• 1 tsp ground coriander
• 1 tsp chilli powder
• One tsp fennel seeds
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• ½ tsp ground nutmeg
• ½ tsp black pepper
• 6 cloves
• 2 star anise
• 2 bay leaves
• 

HOW TO MAKE A MALAYSIAN CURRY TOFU

1. In a small bowl, mix together your curry powder spices.
2. Then in a food processor, finely grind onion, ginger and garlic.
3. In a pot set over medium high heat, add avocado oil. Fry onions, garlic, ginger until soft and translucent.
4. Add curry powder mix. Stir fry until everything begins to steam.
5. Then add in fried tofu balls. Followed by coconut milk and vegetable broth.
6. Bring to a boil. Lower the heat to medium and allow it to simmer for 15-20 minutes until the sauce has reduced by half.

TIPS FOR COOKING MALAYSIAN CURRY

Always use fresh ginger, onion and garlic together! These three pair so well together for a savoury curry sauce.
Fry your spices before adding liquids. As a result, your curry will be more flavourful as the heat brings out the flavours in your spices
Use whole fat coconut milk. Malaysians use coconut milk in most of their curries and it offers a wonderful aroma to your dish
Add fresh Lemongrass to your curry for extra aroma! This is often used in most malaysian dishes!

GIVE IT A TRY!

Well I hope you give my Malaysian Curry Tofu recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Malaysian Curry Tofu (30-min. Recipe)

A 30-minute vegan, dairy-free Malaysian Curry Tofu recipe that is savoury, not spicy, and is full of aromatic flavours from the Southeast Asia! Perfect for dinner and leftovers for lunch!

Course dinner
Cuisine asian, malaysian
Keyword curry, curry recipe, dairy-free, malaysian curry tofu, recipe, vegan, vegan curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings 2
Author christieathome

Equipment
Food Processor

Ingredients

• 140 grams Fried Tofu Balls
• 1 small cooking onion
• 1 inch ginger
• 2 tbsp garlic
• 4 cups vegetable stock
• 1 cup whole fat coconut milk
• 1 tsp avocado oil

Curry Powder Mix:

• 2 tsp salt
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp fennel seeds
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• ½ tsp ground nutmeg
• ½ tsp black pepper
• 6 cloves
• 2 star anise
• 2 bay leaves

Instructions

1. In a small bowl, mix together your curry powder spices.
2. In a food processor, finely grind onion, ginger and garlic. 
3. In a pot set over medium high heat, add avocado oil. Fry onions, garlic, ginger until soft and translucent.
4. Add curry powder mix. Stir fry until everything begins to steam. 
5. Then add in fried tofu balls. Followed by coconut milk and vegetable broth.
6. Bring to a boil. Lower the heat to medium and allow it to simmer for 15-20 minutes until the sauce has reduced by half.

This recipe and image sources are referred in website: Christieathome.com. Thanks so much!