Quick & Easy Malaysian Curry Tofu

Name: Quick & Easy Malaysian Curry Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5.2 oz fried tofu balls (or substitute with diced extra-firm tofu); 1 small onion (roughly chopped); 1 tbsp ginger; 4 cloves garlic; 1 tbsp lemongrass (only use the white parts! ); 4 cups vegetable stock; 1 cup coconut milk (full fat kind); 2 tsp vegetable oil (or any neutral oil); 6 cloves; 2 star anise; 2 bay leaves; 2 tsp salt; 1 tsp ground coriander; 1 tsp chili powder; 1 tsp fennel seeds; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp black pepper

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Delicious fried tofu balls simmered in an aromatic coconut curry sauce made in one pot! This quick and easy Malaysian curry tofu is ready in 30 minutes. A great main dish best served with steamed rice. This is vegan-friendly.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Malaysian Curry Tofu features fried tofu balls cooked in a delicious, smooth curry sauce made with full-fat coconut milk, vegetable stock, garlic, onions, ginger with a curry powder mix made from scratch!

What sets Malaysian curry apart from others is that it's more runny, super fragrant, and contains lemongrass, which is commonly used in South-East Asian cooking.

The homemade curry powder mix is created from a variety of spices that offer a complex flavour profile. You may already have most of the spices in your pantry!

This is one of the secret tips for a flavorful curry, along with using coconut milk for that nutty flavor and creamy texture. Coconut milk is used in a lot of Malaysian curries and stews to mellow out the spices.

My husband's family is actually from Malaysia and my mother-in-law creates the best curries I've ever had in my life and I will be sharing her tips and tricks!

This delicious tofu curry is best served over white jasmine rice, brown rice or cauliflower rice for a low-calorie option.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Fried Tofu Balls (aka Tofu Puffs): these are the best vessel to soak up those delicious curry flavors because they are spongey. Most Asian Grocery Stores sell them in the refrigerated section where the tofu is. Or as a last resort, substitute with large diced extra-firm or firm tofu.
Onion
Fresh Ginger
Fresh Garlic Cloves
Fresh Lemongrass: only use the white parts and do not use the harder green stems.
Vegetable Stock: if you're not vegan or vegetarian you can substitute with low-sodium chicken stock.
Full Fat Coconut Milk: this is especially important for the curry sauce. Be sure to mix the coconut milk so the coconut water and coconut fat are equally distributed. Avoid using light or lite coconut milk. Do not substitute with milk.
Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.

Curry Powder Mix

Ground coriander
Chilli powder: this is not the same as chili flakes. It must be a chili powder.
Fennel seeds: avoid using ground fennel or it'll be too potent.
Turmeric powder: to give the curry that bright yellow color.
Ground Cinnamon
Ground nutmeg
Black pepper
Salt
Cloves
Star anise
Bay leaves

Expert Tips

Use fresh aromatics for the best tasting curry sauce.
Roughly chop the onions so it can easily pulse in the food processor.
Toast the spices before adding liquids because the heat will bring out the flavors more.
Use full fat or whole fat coconut milk! Malaysians use coconut milk in most of their curries and it offers a wonderful aroma to your dish. Avoid using light coconut milk or milk as it'll be too viscous for this recipe.
Use a food processor to grind the onion, lemongrass, ginger and garlic to speed up the preparation time!

Instructions

Below are step-by-step instructions on how to make Malaysian curry tofu:

In a small bowl, combine curry powder ingredients as listed above with a whisk. Set aside.
Into a food processor or blender, grind the onion, ginger, garlic and lemongrass until everything is finely chopped. If you don't have a food processor or blender, finely chop these ingredients with a knife and combine. Set aside.
Heat vegetable oil in a medium-sized pot on medium heat. Sauté onions, garlic, ginger and lemongrass until onions are soft.
Add curry powder mix and toast the spices for 30-60 seconds until you see steam form.
Then toss in fried tofu balls.
Mix in coconut milk and vegetable stock.
Bring to a boil on medium-high heat. Then reduce to medium-heat, cover and simmer for 15-20 minutes until the sauce has reduced by half. Serve with steamed rice.

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing Malaysian curry tofu because the fried tofu balls will change in texture.

Pairing Suggestions

This dish serves well with:

starters like Malaysian Curry Puffs
noodle dishes like KL Hokkien Mee, Char Kway Teow, Mee Goreng and Penang Char Kway Teow, Curry Ramen, Singapore Curry Noodles
rice dishes like Nasi Goreng
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
protein dishes like Malaysian Curry Chicken, Curry Chicken Wings, Curry Fried Fish, and Malaysian Curry Tofu

FAQ

Can I make this in advance?

Malaysian curry tofu can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.

Can I substitute the tofu with another kind of protein?

Yes, feel free to substitute with sliced chicken, pork shoulder, beef, white fish, or shrimp if you're not vegan.

Can I substitute the curry powder mix with store-bought?

For best taste, I don't recommend this as curry powders are all different by brand and may contain a different ratio or variety of spices.

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