Massaman Curry Tofu

🛒 Ingredients

• Extra-firm tofu 120 g · 84 kcal
• Vegan Massaman curry paste 25 g · 65 kcal
• Full-fat coconut milk 120 g · 216 kcal
• Potatoes (diced) 80 g · 62 kcal
• Yellow onion (diced) 40 g · 16 kcal
• Roasted peanuts (unsalted) 10 g · 57 kcal
• Palm sugar 8 g · 30 kcal
• Gluten-free tamari 10 g · 8 kcal
• Tamarind paste 7 g · 17 kcal
• Vegetable oil 3 g · 27 kcal
• Kaffir lime leaves 2 g · 0 kcal
• Vegetable broth 70 g · 0 kcal

👨‍🍳 Instructions

1. Press excess water from tofu, then cut into 2cm cubes. Heat half of the vegetable oil in a large pan over medium-high heat and pan-fry the tofu until golden brown and crispy on all sides; set aside.
2. In the same pan, add the remaining oil if needed, then add Massaman curry paste and sauté for 1-2 minutes until fragrant. Stir in the coconut milk, vegetable broth, palm sugar, tamarind paste, and tamari.
3. Add the diced potatoes and kaffir lime leaves to the simmering curry. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the pan-fried tofu cubes, diced onion, and roasted peanuts. Continue to simmer for another 5 minutes to allow the flavors to meld.
5. Taste and adjust seasoning if necessary, adding more palm sugar or tamari to your preference. Serve hot, optionally with steamed jasmine rice.