Vegetable Tofu Curry

1. 1
   prep

   Press the tofu and prepare the vegetables.

   1.Wrap the tofu block in a clean kitchen towel and place a heavy pan on top for 10 minutes to remove excess water.

   2.Cut the pressed tofu into 1-inch cubes.

   3.Dice the carrot and bell pepper, trim and cut the green beans into 1-inch pieces, and puree the tomatoes.

   TIPFirm or extra-firm tofu holds its shape best in curries — avoid silken tofu for this dish.
2. 2
   fry · ~4 min

   Pan-fry the tofu until golden.

   1.Heat 1 tablespoon oil in a non-stick pan over medium heat.

   2.Add tofu cubes in a single layer and fry for 3-4 minutes, turning gently, until golden on all sides.

   3.Remove tofu and set aside on a plate.

   TIPDon't crowd the pan — fry in two batches if needed so the tofu gets crispy edges instead of steaming.
3. 3
   other · ~6 min

   Build the onion base.

   1.Heat the remaining 1 tablespoon oil in the same pan over medium heat.

   2.Add chopped onions and sauté until soft and translucent (4-5 minutes).

   3.Stir in the ginger-garlic paste and cook until the raw smell disappears (1 minute).
4. 4
   other · ~7 min

   Cook the tomato-spice masala.

   1.Add the tomato puree to the pan and stir well.

   2.Sprinkle in turmeric powder, red chili powder, cumin powder, coriander powder, and salt.

   3.Cook the masala, stirring often, until it thickens and the oil starts to separate at the edges (5-7 minutes).

   TIPThe oil separating from the masala is your visual cue that the raw tomato taste is gone — don't rush this step.
5. 5
   simmer · ~10 min

   Cook the vegetables in the gravy.

   1.Add diced carrot, bell pepper, green beans, and green peas to the masala.

   2.Pour in 1 cup water and stir everything together.

   3.Cover the pan and simmer on low heat until the vegetables are tender but still have a bite (8-10 minutes).

   TIPThe vegetables should stay slightly crisp — they'll continue softening in the hot gravy.
6. 6
   simmer · ~5 min

   Add tofu and coconut milk, then finish.

   1.Gently stir in the fried tofu cubes and coconut milk.

   2.Simmer uncovered for 4-5 minutes until the gravy thickens slightly and everything is heated through.

   3.Turn off the heat and sprinkle garam masala and lemon juice on top. Stir once gently.

   TIPAdding garam masala at the end preserves its aromatic punch — heat can dull those delicate spice notes.
7. 7
   garnish

   Garnish with coriander leaves and serve hot.

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