Creamy Tofu Curry
Ingredients: extra-firm tofu, kosher salt, raw cashews, cinnamon stick, Indian bay leaves (tej patta) · 60 min cook time · 515kcal · $11.95
Ingredients
2blocks extra-firm tofu, 2tbsp kosher salt, 0.5cup raw cashews, 1whole cinnamon stick, 2to taste Indian bay leaves (tej patta), 3whole cloves, 0.25tsp cardamom seeds, 1tbsp coriander seeds, 1tsp cumin seeds, 1large yellow onion, diced, 5cloves garlic, chopped, 1.5" ginger, finely chopped, 3tbsp neutral-flavored oil of choice, 0.5cup water, 4tbsp coconut yogurt, 0.5tsp black pepper, 1tsp ground turmeric, 2tsp Kashmiri chili powder, 2tbsp cornstarch, 1cup soy milk, 1tbsp dried fenugreek leaves (aka kasoori methi), 0.25cup cilantro
Instructions
1. Open the tofu packages and drain the water. Tear the tofu into 1 1/2-inch (3.5 to 4 cm) chunks and place them in a bowl.
2. Boil 4 cups of water and stir in 2 tablespoons of kosher salt. Pour the hot salt water over the tofu chunks. Cover the bowl with a plate and let it soak for 10 minutes.
3. While the tofu soaks, cover 1/2 cup (70g) of raw cashews with boiling water to soften them. This will give the marinade a luxurious creaminess and body.
4. Toast the whole spices: 1 whole cinnamon stick, 2 Indian bay leaves (tej patta), 3 whole cloves, 1 tablespoon of coriander seeds, and 1 teaspoon of cumin seeds. Heat a frying pan over medium heat. Add all spices except the cumin seeds and stir frequently to prevent burning. After about 2 minutes, add the cumin seeds and toast for 60 to 90 seconds until they are a few shades darker. Remove from heat and set aside.
5. Drain the tofu gently. Spread the tofu chunks on a towel to dry off excess moisture.
6. Prepare the aromatics: dice 1 large yellow onion, chop 5 cloves of garlic, and finely chop 1.5 inches (15g) of ginger.
7. Sauté the aromatics: heat a large frying pan over medium heat with a few tablespoons of neutral-flavored oil. Add the diced onions and a pinch of salt. Cook for 12 to 15 minutes until nicely browned. If browning unevenly, add a splash of water. Add the chopped garlic and ginger and cook for 90 seconds to 2 minutes until the raw smell cooks off. Remove from heat.
8. Blend the marinade: in a blender, combine 1/2 cup (120 ml) of water, the drained cashews, sautéed onions, garlic, and ginger, 4 tablespoons of coconut yogurt, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground turmeric, 2 to 3 teaspoons of Kashmiri chili powder, 2 tablespoons of cornstarch, and the toasted whole spices (break the cinnamon stick into smaller pieces). Blend until smooth. If needed, add an extra splash of water, but avoid adding too much to keep the marinade thick.
9. Pour the marinade into a large bowl. Add the dried tofu chunks and gently coat them with the marinade using a silicone spatula. Marinate for at least 1 hour or up to 24 hours in the refrigerator.
10. Cook the tofu: heat a large nonstick frying pan over medium heat with 2 teaspoons of oil. Add half of the marinated tofu, spreading it out to avoid overcrowding. Cook undisturbed for 4 to 5 minutes until a golden-brown crust forms on the bottom. Flip and cook for another 4 minutes. Remove the cooked tofu and repeat with the remaining tofu, adding a tiny bit more oil if needed.
11. Add 1 cup (240 ml) of soy milk to the cooked tofu. Add 1 tablespoon of dried fenugreek leaves (kasoori methi), crushing them between your fingers to release the aroma. Add a little salt and pepper to taste. Simmer for 3 to 5 minutes until the curry thickens to a luscious texture.
12. Turn off the heat and chop up some cilantro for garnish. Serve with rice or flatbread.
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