Quick info

  • Servings: 2 people
  • Prep: 15 minutes
  • Cooking: 40–45 minutes
  • Tools: 2 frying pans
  • Heads-up: the tofu needs to marinate for at least 2 hours (better 4, or overnight)

Ingredients

For the tofu curry:

  • 1 pack of tofu (about 250g / 8.8 oz)
  • 2 tbsp coconut milk
  • about 200ml (6.8 fl oz) soy milk (enough to cover the tofu while marinating)
  • 3 tbsp curry powder total (1.5 for the marinade + 1.5 for the aromatic base)
  • 1 tablespoon turmeric
  • ½ tablespoon brown sugar
  • 1 tablespoon plain (00) flour or rice flour (thickener)
  • 1 white onion
  • 1 garlic clove
  • 2 bay leaves
  • 3 tbsp extra virgin olive oil (1 for the tofu, 2 for the aromatic base), plus 1 teaspoon per plate for drizzling, if you like
  • ¼ teaspoon fine salt (for the marinade; maybe 1 more pinch at the end, after tasting)
  • (Optional) ¼ teaspoon chili powder (or 1 dried chili, crumbled)
  • (Optional) ½ teaspoon lemon juice

For the rice:

  • 2 espresso cups of basmati rice
  • 3 espresso cups of water
  • 1 pinch of salt

Method

Marinate the tofu (2–12 hours ahead)

  1. Cut the tofu into cubes.
  2. Put it in a bowl with 2 tbsp coconut milk, 1.5 tbsp curry powder and ¼ teaspoon of salt. If you’re using lemon, add ½ teaspoon of juice.
  3. Add about 200ml (6.8 fl oz) of soy milk, enough to cover the tofu.
  4. Stir and leave to marinate for at least 2 hours (better still, in the fridge overnight). Keep the marinade liquid aside.

Sear the tofu

In a pan with 1 tablespoon of oil, toast the tofu for a few minutes until lightly browned. Set aside.

Spiced aromatic base

  1. Slice the onion.
  2. Heat 2 tablespoons of oil in a large pan.
  3. Add the onion, garlic clove halved, bay leaves, 1.5 tbsp curry powder and turmeric. If you’re using chili, add it now.
  4. Cook until the onion is soft and golden.

Cooking the curry

  1. Tip the tofu into the pan along with the marinade.
  2. Add the brown sugar and flour to thicken.
  3. Stir well and let it cook for 30–40 minutes over medium-low heat, stirring now and again.
  4. If the sauce gets too thick, splash in a little soy milk to loosen it.

Basmati rice (absorption method)

  1. Rinse the rice under running water until it runs almost clear.
  2. Put it in a pot with 3 espresso cups of water and a pinch of salt. Cover with a lid.
  3. Cook on low heat for 10–12 minutes — don’t lift the lid.
  4. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.

Serve

Spoon the rice onto the plate and ladle the tofu curry with its sauce on top. If you like, finish each plate with 1 teaspoon of olive oil.

Variations

For a creamier version, up the coconut milk. For a spicier one, add a teaspoon of red curry paste or some chopped fresh chili.