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+ servings
vegan curry tofu

Quick & Easy Malaysian Curry Tofu

Christie Lai
Malaysian Curry Tofu. Delicious fried tofu balls simmered in an aromatic coconut curry sauce made in one pot! Easily made in 30 minutes. This is vegan.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian, Malaysian
Servings 2
Calories per serving 617 kcal

Ingredients
 
 

  • 5 oz Fried Tofu Balls or sub with firm tofu
  • 1 small yellow onion
  • 1 inch ginger
  • 2 tablespoon garlic
  • 1 tablespoon lemongrass optional, only use the white bottom part of the stem and do not use the green or hard stems
  • 4 cups vegetable stock
  • 1 cup coconut milk whole fat kind
  • 1 tsp vegetable oil or any neutral oil

Curry Powder Mix:

Instructions
 

  • In a small bowl, combine curry powder ingredients with a whisk. Set aside.
  • Into a food processor or blender, grind onion, ginger, garlic and lemongrass (optional). If you don't have a food processor or blender, chop these ingredients finely. Set aside.
  • Heat vegetable oil in a medium-sized pot. Fry onions, garlic, ginger and lemongrass (optional) until soft and translucent, about 2-3 minutes.
  • Add curry powder mix. Stir fry until everything begins to steam.
  • Then toss in fried tofu balls.
  • Add coconut milk and vegetable stock and mix well.
  • Bring to a boil on medium-high heat. Reduce to medium-heat and simmer for 15-20 minutes until the sauce has reduced by half. Serve and enjoy with rice!
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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