bonappetit4.7
Tofu and Green Pea Curry
A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add one 16-oz. block extra-firm tofu, drained, blotted dry, cut into 1" cubes, season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and cook, undisturbed, until golden brown and blistered in spots underneath, about ⏱️ 5 minutes. Turn over and cook until golden brown and blistered in spots on other side, about ⏱️ 5 minutes. Transfer to a plate.
. vegetable oil, divided4 Tbsp16-oz. block extra-firm tofu, drained, blotted dry, cut into 1" cubes1
2
Reduce heat to medium and add remaining 3 Tbsp. vegetable oil to skillet. Cook 3 large shallots, sliced ¼" thick, 1 large serrano chile, finely chopped, one 1" piece ginger, peeled, finely grated, 5 garlic cloves, finely grated, ¼ cup double-concentrated tomato paste, 2 tsp. all-purpose flour, and 2 tsp. cumin seeds, stirring often, until tomato paste is deep brick red, 6–⏱️ 8 minutes. Add 1 Tbsp. ground coriander, 1 Tbsp. paprika, 2 tsp. mild curry powder, 1 tsp. organic sugar, and ½ cup water and cook, stirring constantly, until spices smell toasty and fragrant, 5–⏱️ 7 minutes.
. vegetable oil, divided4 Tbsplarge shallots, sliced ¼" thick3large serrano chile, finely chopped11" piece ginger, peeled, finely grated1. all-purpose flour2 tsp. cumin seeds2 tsp. ground coriander1 Tbsp. paprika1 Tbsp. mild curry powder (such as S&B)2 tsp. organic sugar1 tsp
3
Return tofu to pan and add remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 1 cup water. Bring to a simmer and cook, stirring occasionally, until sauce is thickened slightly and drops of oil break on the surface, 6–⏱️ 9 minutes. Add 1 cup fresh or frozen green peas, ½ cup cherry tomatoes, halved, and 2 Tbsp. unsalted butter, cut into ½" pieces (if using), and cook, stirring occasionally, until butter is melted and peas are warmed through, about ⏱️ 1 minute. Remove from heat and stir in 2 tsp. fresh lemon juice and season with more salt if needed. Top curry with chopped cilantro and serve with steamed rice. Do ahead: Curry (without lemon juice and cilantro) can be made 2 days ahead. Reheat, covered, in a medium skillet over medium, stirring occasionally and adding a splash of water if needed. Add lemon juice and cilantro just before serving.
fresh or frozen green peas1 cup. unsalted butter, cut into ½" pieces (optional)2 Tbsp. fresh lemon juice2 tsp
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