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    Home ยป Recipes ยป Asian

    Malaysian Curry Tofu

    Last Modified: March 15, 2021 - Published by: christieathome

    Jump to Recipe Print Recipe

    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!

    Vegan Malaysian Curry Tofu

    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
    • ยฝ tsp ground nutmeg
    • ยฝ tsp black pepper
    • 6 cloves
    • 2 star anise
    • 2 bay leaves
    vegan curry tofu

    How to make a Malaysian curry tofu

    1. In a small bowl, mix together your curry powder spices.
    2. Then in a food processor, finely grind onion, ginger and garlic.
    3. In a pot set over medium high heat, add avocado oil. Fry onions, garlic, ginger until soft and translucent.
    4. Add curry powder mix. Stir fry until everything begins to steam.
    5. Then add in fried tofu balls. Followed by coconut milk and vegetable broth.
    6. 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 ๐Ÿ™‚ Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    vegan curry tofu

    Malaysian Curry Tofu (30-min. Recipe)

    christieathome
    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!

    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course dinner
    Cuisine asian, malaysian
    Servings 2
    Calories per serving 617 kcal

    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
    • ยฝ tsp ground nutmeg
    • ยฝ 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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Food processor
    Large Pot 5 Qt
    Santoku Knife
    Cutting Board
    Measuring Set
    Nutrition
    Calories: 617kcal | Carbohydrates: 71g | Protein: 19g | Fat: 32g | Saturated Fat: 26g | Sodium: 4248mg | Potassium: 551mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1317IU | Vitamin C: 23mg | Calcium: 223mg | Iron: 7mg
    Course dinner
    Cuisine asian, malaysian
    Keyword curry, curry recipe, dairy-free, malaysian curry tofu, recipe, vegan, vegan curry

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Rebecca Dillon

      February 04, 2020 at 4:26 pm

      5 stars
      Yum! I love curry. I'm going to love trying out this dish.

      Reply
    2. Sherri

      April 06, 2020 at 6:58 pm

      5 stars
      Totally in love with this curry! The flavors sound simply magical and it looks absolutely stunning! My stomach is growling now! ๐Ÿ™‚

      Reply
    3. Heidi | The Frugal Girls

      May 24, 2021 at 4:03 pm

      5 stars
      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!

      Reply
    4. Chris

      March 22, 2022 at 8:32 am

      How do you make the fried tofu balls?

      Reply
      • christieathome

        March 22, 2022 at 4:27 pm

        Apologies for the confusion, these are store bought fried tofu balls that you can purchase at most Asian grocers in the tofu section.

        Reply
        • Chris

          March 25, 2022 at 1:03 am

          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.

          Reply
          • christieathome

            March 25, 2022 at 10:06 am

            Amazing! So glad you were able to find them! Very happy you and your family enjoyed it ๐Ÿ™‚ Have a wonderful weekend!

            Christie

            Reply
    5. Megan

      November 27, 2022 at 6:31 pm

      5 stars
      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.

      Reply
      • christieathome

        November 28, 2022 at 1:09 pm

        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!

        Reply
    6. Olga

      December 01, 2022 at 4:34 pm

      5 stars
      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

      Reply
      • christieathome

        December 01, 2022 at 5:41 pm

        Fantastic to hear! Thanks for making my recipe and glad you enjoyed it, Olga!

        Reply
    7. Alipore

      December 15, 2022 at 9:03 pm

      5 stars
      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!

      Reply
      • christieathome

        December 16, 2022 at 11:41 am

        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.

        Reply
    8. Amy

      March 01, 2023 at 4:11 pm

      5 stars
      I love this recipe. So glad I found it. Itโ€™s in my weekly rotation now ๐Ÿ™‚ itโ€™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!!

      Reply
      • christieathome

        March 02, 2023 at 11:27 am

        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!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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