A comforting tofu curry with basmati rice: warmly spiced, creamy, and very manageable even if you’re not in the mood to cook something complicated.

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
  • soy milk to taste (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
  • extra virgin olive oil
  • salt
  • chilli (optional)
  • a few drops of lemon juice (optional)

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, salt and a few drops of lemon (optional).
  3. Add soy milk until the tofu is covered.
  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 a drizzle of oil, toast the tofu for a few minutes until lightly browned. Set aside.

Spiced aromatic base

  1. Slice the onion.
  2. Heat a drizzle of oil in a large pan.
  3. Add the onion, garlic clove halved, bay leaves, 1.5 tbsp curry powder, turmeric and chilli (if using).
  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 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. Add a drizzle of raw oil if you like.

Variations

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