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.
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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