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–+ servings

Sungold Tomato Tofu Curry

5 | 5 reviews
As an easy summer dinner, this tofu curry dish maximizes all the sharp, sweet flavor that sungold tomatoes have to offer. Of course, you can also do this with cherry tomatoes, or any tomato variety that feels like it wants to simmer down into a creamy, vibrant coconut broth.
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 16-ounce pack of extra-firm tofu
  • 4 garlic cloves
  • 1/2 large yellow onion, 110 grams
  • 2 Birdseye chilies
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 pound sungold tomatoes
  • 1 13.5-ounce can of full-fat coconut milk
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 1 lime, quartered, optional for serving
  • Steamed white rice, optional, for serving

Instructions 

  1. Drain and press any excess moisture from the tofu. Cut it into bite-sized pieces.
  2. Thinly slice 4 garlic cloves, 1/2 of a large yellow onion and 2 Birdseye chilies. Set aside.
  3. Put a pan over medium heat for 2-3 minutes to let it heat up. Lower the heat for 2-3 minutes, then add 2 tablespoons of olive oil. This will help prevent the tofu from sticking.
  4. Increase the heat to medium and pan fry the tofu for 3 minutes on each side or until golden. Remove from the pan.
  5. When the tofu is finished, add another 3 tablespoons of olive oil to the pan. Add the sliced onion, garlic and chilies and cook for 6-7 minutes, or until the onion is softened and the garlic begins to take on color.
  6. Season with 1 teaspoon kosher salt, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin.
  7. Add the cherry tomatoes and stir to combine. Cook over medium heat for 8-10 minutes or until all the tomatoes have burst.
  8. Pour in the coconut milk and mix. Taste and season with salt as preferred. Add the tofu.
  9. Let the pan gently simmer for 5-7 minutes, it will thicken slightly.
  10. Remove the pan from the heat and stir in 1/2 cup of basil leaves and 1/2 cup of mint leaves.
  11. Serve with rice and a quarter lime wedge in each bowl. Enjoy warm.