Yellow Curry Tofu
Experience a comforting and aromatic bowl of vibrant yellow curry packed with golden, pan-seared tofu and tender vegetables.
Ingredients
- •14 oz extra-firm tofu (400g), drained, pressed, and cubed
- •2 tablespoons neutral oil, divided
- •1 medium yellow onion, thinly sliced
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons yellow curry powder
- •1 teaspoon ground turmeric
- •1 can full-fat coconut milk (13.5 oz / 400ml)
- •1 cup vegetable broth (240ml)
- •1 medium red bell pepper, sliced
- •2 cups broccoli florets
- •1 tablespoon soy sauce
- •1 tablespoon maple syrup or brown sugar
- •1 tablespoon fresh lime juice
- •Salt to taste
- •Fresh cilantro and sliced red chili for garnish
Instructions
- 1
Heat one tablespoon of neutral oil in a large skillet or Dutch oven over medium-high heat.
- 2
Add the cubed tofu and sear until golden brown on all sides, about 6 to 8 minutes, then remove from the pan and set aside.
- 3
In the same pan, add the remaining oil and sauté the sliced yellow onion until softened and translucent, about 5 minutes.
- 4
Stir in the minced garlic, grated ginger, yellow curry powder, and turmeric, cooking for about 1 minute until fragrant.
- 5
Pour in the full-fat coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pan.
- 6
Bring the mixture to a simmer, then add the sliced red bell pepper and broccoli florets.
- 7
Cover and simmer for about 8 to 10 minutes until the vegetables are tender-crisp.
- 8
Stir in the soy sauce, maple syrup, and lime juice, then season with salt to taste.
- 9
Gently fold the seared tofu back into the curry and let it warm through for 2 minutes.
- 10
Garnish with fresh cilantro and sliced red chili before serving warm over steamed rice.
💡 Chef tips
- For the best texture, make sure to press excess moisture out of the tofu before searing.
- You can easily swap the broccoli and bell peppers for any vegetables you have in your fridge, such as snap peas, zucchini, or spinach.
- Store leftover curry in an airtight container in the refrigerator for up to 3 days; flavors deepen even more the next day.
✅ How it should turn out
The finished curry is rich, creamy, and fragrant with warm spices, perfectly coating the golden tofu and tender-crisp vegetables with a balanced savory and slightly sweet flavor.