Ginger Garlic Tofu Curry Recipe

Preeti Tamilarasan
Ginger Garlic Tofu Curry Recipe
94 ratings.

Ginger Garlic Tofu Curry Recipe is a creamy coconut based curry with an Indian touch of turmeric powder and garam masala. This recipe is a perfect dish for your weekend dinners with your friends or family. 

Serve Ginger Garlic Tofu Curry Recipe along with Steamed rice or Pudina Tawa Paratha for a weekday lunch or dinner.

If you like this Tofu recipe, you can also try Tofu & Capsicum Paratha and Tofu masala rice.

Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

2 Servings

Ingredients

  • 150 grams Tofu , cubed
  • 1 inch Ginger
  • 3 Garlic , crushed
  • 1 Carrot (Gajjar) , chopped
  • 1/4 cup Spring Onion (Bulb & Greens) , whites, chopped
  • 1/4 cup Spring Onion Greens , chopped
  • 2 Green Chillies , chopped
  • 1/4 cup Coconut milk
  • 1/2 cup Vegetable stock
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Black pepper powder , according to your taste
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
  • Salt , to taste
  • 1 teaspoon Soy sauce
  • 1 teaspoon Corn flour , dissolved in 2 tablespoon water

How to make Ginger Garlic Tofu Curry Recipe

  1. To begin making Ginger Garlic Tofu curry, heat 1 tablespoon oil in a pan. Add crushed ginger and garlic and cook it till it turns golden brown.

  2. Once it is done, add chopped spring onion whites, greens and chilies into the pan. Stir it well.

  3. Add chopped carrot and mix it properly. Add turmeric powder, tomato chili sauce and pepper powder. make sure everything is mixed properly.

  4. Add soya sauce, vegetable stock and coconut milk and stir everything nicely. Cover the pan and cook it for about 10 minutes. Add tofu cubes and salt according to your taste. Let it cook for about 10 minutes more.

  5. Add corn flour dissolved water and cook for another 2 minutes. Switch off the heat and transfer it to a serving bowl.

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Last Modified On Monday, 21 November 2016 16:19
     
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