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Braised Tofu and Peas in Curried Coconut Milk – vegetarian recipe
Stav Kogan

Braised Tofu and Peas in Curried Coconut Milk

The ultimate comfort food—creamy, satisfying, and packed with flavor. This Braised Tofu and Peas in Curried Coconut Milk features plump, tender tofu simmered in a luscious coconut sauce with sweet peas, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 3 large onions, quartered
  • 1 can (28 oz / 794g) whole peeled tomatoes, with their liquid
  • 2 tbsp (30 ml) neutral oil, like grapeseed or corn
  • 2 tbsp (30 ml) garam masala or curry powder
  • 1.5 lbs (680 g / 24 oz) firm or extra-firm tofu, cubed
  • 1.5 cups (225 g / 7.9 oz) frozen peas, thawed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1/4 cup (960 ml) chopped fresh cilantro, for garnish
  • Salt and freshly ground black pepper, to taste
  • For the best texture, press your tofu for at least 30 minutes before cubing. For an even chewier, more absorbent texture, freeze the block of tofu overnight, thaw it completely, and then press out the excess water.
  • Customize your curry by swapping the peas for other vegetables. Add diced potatoes or carrots with the onion-tomato mixture, or stir in quick-cooking vegetables like broccoli florets or spinach along with the coconut milk.
  • To make a spicier version, blend 1-3 dried chiles and a few cloves of garlic into the onion-tomato purée. The more chiles you add, the hotter it will be.
  • For a quick weeknight version, skip the onion-tomato purée. Simply toast the spices in oil for 30 seconds, add the tofu and stir for a minute, then add the coconut milk and peas and simmer until cooked through.

Method
 

  1. Create the Gravy Base: In a food processor, combine the quartered onions and the can of tomatoes with their liquid.
  2. Blend until you have a smooth purée. You may need to do this in two batches depending on the size of your food processor.
  3. Cook the Gravy: Heat the oil in a large, deep skillet or saucepan over medium heat. Carefully pour in the onion-tomato purée.
  4. Season with salt, pepper, and the garam masala or curry powder.
  5. Cook, stirring occasionally, for about 10 minutes, until the mixture thickens slightly and becomes saucelike.
  6. Add Tofu and Peas: Add the cubed tofu and thawed peas to the skillet.
  7. Stir gently to coat and continue to cook for about 5 minutes. The tofu will absorb the flavors and swell slightly, and the peas will become tender.
  8. Finish with Coconut Milk: Pour in the coconut milk and stir to combine.
  9. Bring the curry to a gentle simmer, but do not let it come to a rolling boil.
  10. Cook for another minute or two, stirring occasionally, until heated through.
  11. Garnish and Serve: Taste the curry and adjust the seasoning with more salt, pepper, or spice if needed.
  12. Garnish generously with fresh cilantro and serve immediately over rice or with flatbread.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 22gFat: 30g

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