Curried tofu with ginger and garlic


  1. 1 lb firm tofu
  2. 1 tsp good quality curry powder
  3. 1 tsp sesame oil
  4. 1 onion, sliced
  5. 2 tomatoes, cubed
  6. 1 tbs chopped garlic
  7. 1 tbs grated ginger
  8. ½ hot pepper, seeded and chopped
  9. 2 tbs chopped cilantro or thai basil
  10. 3 tbs vegetable oil


  1. Open tofu and drain excess water. Cut tofu block into 1 inch slabs.  
  2. Wrap in towels and place a cutting board as a weight on top. Let rest for 30 mins.
  3. After 30 mins, change the towel/ napkins and let dry for five more minutes.
  4. Dice into 1 inch cubes.
  5. In a small cast iron pot, sear the cubes in a tablespoon of oil, turning infrequently until they are browned.
  6. Heat 2 tbs oil in a sauté pan add ginger, garlic, hot pepper and onion stir and fry until light brown in colour, adding a little water to prevent sticking, cook for about five minutes.
  7. Add tomatoes and stir, add tofu and fry until brownish in colour on all sides.
  8. Add sesame oil and a little water to prevent sticking, season with salt and freshly-ground black pepper.
  9. Cover and cook for about 10 minutes more.
  10. Sprinkle on cilantro/ basil and serve with rice.

Serves 4

Recipe by Emma Mangaroo

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