Question 1

Should tofu be fried before adding to a curry?

Accepted Answer

Frying tofu before adding it to a curry isn’t essential, but it’s a game-changer for texture. Lightly frying cubes of firm tofu in oil creates a crisp outer layer while keeping the centre soft and tender. This technique helps the tofu hold its shape and prevents it from breaking apart in the sauce. Plus, the crispy edges soak up the curry flavours better, giving you the perfect bite every time.

Question 2

What type of tofu is best for curry?

Accepted Answer

Firm or extra-firm tofu is the best choice for curry. These varieties are sturdy enough to maintain their shape during cooking and absorb the curry's bold flavours beautifully. Silken tofu, while creamy, is too delicate and likely to crumble. For even better texture, press your tofu to remove excess water before cooking. Pre-marinated tofu works well too, offering an extra layer of flavour to your curry dish.

Question 3

Does Indian cooking use tofu?

Accepted Answer

While tofu isn’t a traditional ingredient in Indian cuisine, it has become increasingly popular as a plant-based protein substitute. Indian curries, known for their rich spices and bold flavours, pair surprisingly well with tofu. It’s an excellent alternative to paneer in dishes like tikka masala or korma, especially for vegan diets. By infusing tofu with aromatic spices and vibrant sauces, it seamlessly blends into the diverse world of Indian cooking.

Question 4

Is there a way to prevent tofu from going soggy in a curry?

Accepted Answer

To prevent tofu from going soggy in a curry, always press it before cooking. Use a tofu press or wrap it in a clean towel with a weight on top to extract excess moisture. Fry or bake the tofu before adding it to the curry for a firmer texture. Add it toward the end of the cooking process to prevent overcooking, allowing it to absorb the sauce without falling apart.

Vegan Creamy Tofu Curry

Christina Soteriou

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Creamy Halloumi Curry

Creamy Halloumi Curry

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Creamy Halloumi Curry

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