Madras Coconut Curry with Lime and Tofu

Madras Coconut Curry with Lime and Tofu

Around the world Cayenne Coriander Eat your veggies Essential spice box Madras curry powder Turmeric Vegan Vegetarian
Madras Coconut Curry with Lime and Tofu

Madras Coconut Curry with Lime and Tofu

Servings

3-4

Adapted slightly from Deborah Madison's "This Can't Be Tofu!"

Ingredients

  • 1 carton soft or firm tofu

  • 2 teaspoons light brown sugar

  • 1 can coconut milk mixed with 1/2 cup water or chicken broth

  • 1/4 teaspoon salt

  • 1 tablespoon Oaktown Spice Shop Madras Curry Powder

  • 1/2 teaspoon turmeric

  • 1 tablespoon ground coriander

  • 1/4 teaspoon cayenne

  • 2 cloves garlic, minced

  • 1 teaspoon tamarind concentrate dissolved in 1/2 cup warm water

  • 1 heaping tablespoon minced fresh ginger

  • 4 chopped Roma tomatoes

  • 4 scallions, chopped

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  • juice of one lime
  • fish sauce or soy sauce to taste
  • chopped fresh cilantro

  • steamed rice

Directions

  1. Drain tofu and dice into cubes.

  2. Combine sugar, coconut milk, salt, curry powder, turmeric, coriander, cayenne, garlic, tamarind, and ginger in a large skillet. Bring to a boil and simmer for 1 minute. Add tofu and lower heat. Simmer covered for 10 minutes.

  3. Add tomatoes and scallions and simmer for 5 more minutes. Add lime juice. Season with fish or soy sauce.

  4. Serve on rice and top with cilantro.

Madras Coconut Curry with Lime and Tofu

Madras Coconut Curry with Lime and Tofu

COMMENTS

  • Jamie Narberes on

    I added some green beans to give it a bit more bulk and color. Delicious!

  • Customer Service on

    Hi Jan!

    The recipe is called a coconut curry because it calls for coconut milk. The spice blend is actually our Madras Curry Powder.

    Warmly,

    Evan
    Oaktown Spice Shop

  • Jan on

    Why is this called “Coconut Curry Powder”?
    Is there coconut in the mixture? How is it different from other curries?

  • Jessica on

    Love this recipe but I usually sub the tofu for Japanese sweet potato and add carrots.

  • Mari on

    Just made this, delicious. I minced the garlic (not stated, but seemed the right thing to do), and I like my curry a bit thicker so I will eliminate most of the added water suggested.

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