A 30-minute vegan, dairy-free Malaysian Curry Tofu recipe that is savoury, not spicy, and is full of aromatic flavours from the Southeast Asia! Perfect for dinner and leftovers for lunch!
This is an authentic curry dish that I have developed over time to finally nail and share with you here! It's created from a variety of spices that offer a great deep flavour profile and you may already have most of the spices in your pantry!
My husband's family is from Malaysia and my mother-in-law creates the best curry I've ever had in my life! As such, I am always asking her for tips to share on how to make curry and here are some of her tips!
The key to this a delicious Malaysian curry is to use a variety of spices and coconut milk! Coconut milk is often used in this cuisine giving their stews or curries a delicious nutty but creamy taste.
Other recipes you may like!
Vegan Currywurst Sauce with Fries
Curry Chicken Meatballs
Vegan Curry Chickpea Cauliflower
For this recipe
You will need the following ingredients for my Malaysian tofu curry recipe:
- 140 grams Fried Tofu Balls
- 1 small cooking onion
- 1 inch ginger
- 2 tbsp garlic
- 4 cups vegetable stock
- 1 cup whole fat coconut milk
- 1 tsp avocado oil
Curry Powder Mix:
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp chilli powder
- One tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- ½ tsp ground nutmeg
- ½ tsp black pepper
- 6 cloves
- 2 star anise
- 2 bay leaves
How to make a Malaysian curry tofu
- In a small bowl, mix together your curry powder spices.
- Then in a food processor, finely grind onion, ginger and garlic.
- In a pot set over medium high heat, add avocado oil. Fry onions, garlic, ginger until soft and translucent.
- Add curry powder mix. Stir fry until everything begins to steam.
- Then add in fried tofu balls. Followed by coconut milk and vegetable broth.
- Bring to a boil. Lower the heat to medium and allow it to simmer for 15-20 minutes until the sauce has reduced by half.
Tips for Cooking Malaysian Curry
- Always use fresh ginger, onion and garlic together! These three pair so well together for a savoury curry sauce.
- Fry your spices before adding liquids. As a result, your curry will be more flavourful as the heat brings out the flavours in your spices
- Use whole fat coconut milk. Malaysians use coconut milk in most of their curries and it offers a wonderful aroma to your dish
- Add fresh Lemongrass to your curry for extra aroma! This is often used in most malaysian dishes!
Give it a try!
Well I hope you give my Malaysian Curry Tofu recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this delicious curry tofu, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my Malaysian Curry Recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Malaysian Curry Tofu (30-min. Recipe)
Ingredients
- 140 grams Fried Tofu Balls
- 1 yellow onion
- 1 inch ginger
- 2 tablespoon garlic
- 4 cups vegetable stock
- 1 cup coconut milk whole fat
- 1 tsp avocado oil
Curry Powder Mix:
- 2 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon fennel seeds
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- ½ tsp ground nutmeg
- ½ tsp black pepper
- 6 cloves
- 2 star anise
- 2 bay leaves
Instructions
- In a small bowl, mix together your curry powder spices.
- In a food processor, finely grind onion, ginger and garlic.
- In a pot set over medium high heat, add avocado oil. Fry onions, garlic, ginger until soft and translucent.
- Add curry powder mix. Stir fry until everything begins to steam.
- Then add in fried tofu balls. Followed by coconut milk and vegetable broth.
- Bring to a boil. Lower the heat to medium and allow it to simmer for 15-20 minutes until the sauce has reduced by half.
Rebecca Dillon
Yum! I love curry. I'm going to love trying out this dish.
Sherri
Totally in love with this curry! The flavors sound simply magical and it looks absolutely stunning! My stomach is growling now! 🙂
Heidi | The Frugal Girls
I really love that you created this curry recipe using tips from your mother-in-law. Recipes handed down from family are the very best!
Chris
How do you make the fried tofu balls?
christieathome
Apologies for the confusion, these are store bought fried tofu balls that you can purchase at most Asian grocers in the tofu section.
Chris
Thanks Christie,
I went to an Asian supermarket and found them there. And then last night I made it for the family. Really enjoyed it thanks!
Regards, all the way from South Africa.
christieathome
Amazing! So glad you were able to find them! Very happy you and your family enjoyed it 🙂 Have a wonderful weekend!
Christie
Megan
This has become a classic in my house. I add cauliflower and peas to get some extra veggies in there but this recipe is delicious as is.
christieathome
Thank you so much Megan for making my recipe! I'm so happy it's become a classic in your house. Those additions sound so good for that extra fibre! Have a lovely day!
Olga
I used far less broth and a little more coconut milk so that it had the consistency that I wanted. Also used seitan "chicken" instead of the tofu. Turned out divine
christieathome
Fantastic to hear! Thanks for making my recipe and glad you enjoyed it, Olga!
Alipore
I brought this to a SE Asian-themed dinner party and it was a hit! Couldn't find tofu balls so instead I lightly roasted/baked small florets of cauliflower that had been mixed with some of the curry powder, along with cubes of tofu that had been mixed with chilli powder. (I used an oiled nonstick baking tin). I added these to the pot along with peas, inspired by an earlier comment. Yum. So fragrant and flavorful!
christieathome
Thank you so much for making my recipe Alipore! I'm so happy to hear that your guests found it to be a hit with the substitutes! This comment brings me so much joy.
Amy
I love this recipe. So glad I found it. It’s in my weekly rotation now 🙂 it’s even better the next day!! I had added king oyster mushrooms and carrot in it, omg delicious. So so good. The flavour is unreal. We eat it with basmati rice. Thank you!!
christieathome
I am so thrilled to read this Amy! So happy you enjoy my curry tofu dish and yum love the added veggies! Have a lovely day!