MALAYSIAN TOFU CURRY | Vegan Richa Recipes

Brush the oil all over a large baking dish. Add the pressed and cubed tofu to one side of the baking dish, and toss well to coat with some of the oil.

On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and a good pinch of salt, and mix well to coat. You can add a few sprinkles of water and mix so the spices and oil are evenly distributed on the onion. Then bake at 400 degrees F (205 C) for 12-15 minutes, or until the onion is golden and the tofu is slightly crisp on the sides.

Take the baking dish out of the oven, and add in the tomato puree, canned coconut milk, and salt, and mix well, then even it out with a spatula. Put it back in the oven to bake for 15-20 minutes, or until the sauce has thickened to preference. Sauce will be more viscous when hot but thickens on cooking.

Take the dish out of the oven, garnish with cilantro, some coconut cream, and serve with rice or flat bread. You can also add in some vegan butter just before serving.

Dietary

Allergens