Fancy a warming curry? This is a great meat-free curry, perfect for those colder evenings. Tofu can be fairly bland itself, but if you follow this recipe you’ll enjoy an array of flavours! This spicy tofu curry is made without coconut milk and is great for an evening meal or hosting with friends. This spicy tomato tofu curry goes well with warm rice or naan bread.
Heat up a pan with some oil and pan-fry the tofu. Cook for 5 minutes then flip to ensure both sides are cooked. The tofu should be golden brown. Then set aside.
Prepare the curry by sautéing the onions for 1 minute in a saucepan and add Mak Tok’s Fire Chilli Paste, canned tomatoes and the fresh tomatoes. Bring to a boil and then reduce the heat to low.
Add the soy sauce, ketchup, and tofu to the curry. Stir well and season with salt to taste. Let it simmer for 5-10 minutes.
Squeeze some lime juice and garnish with fresh coriander. Serve with warm rice, or naan bread.
Recipe Note
Top tip: Pan-frying the tofu will help to keep its shape for further cooking.
