Butter Tofu Curry
I delight in a hot butter chicken dish. Give me a rotli and I’m just the happiest woman. This is my recipe, but instead of chicken, I’ve used tofu.
I recently discovered a local Japanese shop in my neighbourhood. They sell everything including my favourite, edamame beans in the shell, kimchi, and tofu. Finding firm tofu in Joburg is rare so when I saw it I got so excited and bought a lot.
At first, I was going to make a usual tomato chutney but because of the unexpected cold weather last week. But I decided to make something warm and hearty. A flavourful dish with hints of garam masala, fresh chili, and herbs.
I used yoghurt instead of coconut cream to make this dish. I found that with just the right amount of spice and sweetness, the creaminess of the yoghurt gravy tasted just as delicious as the coconut cream. But with a lot less fat.
Top tip: Stir some corn starch into yoghurt and add 1 tbsp maple syrup as a substitute for coconut cream in curries.
Ingredients
1 block tofu (length of your palm, thick as two fingers)
1 cup full-fat Greek yoghurt
1 tbsp corn starch/Maizena
1 tbsp maple syrup/1 tbsp brown sugar
2 tomatoes grated
2 tbsp tomatoe paste
6 green chilies (split)
1 onion, grated finely
5 cloves of garlic, diced finely
a chunk of ginger, grated
2 tsp garam masala
1 tsp ground cumin/jeera powder
1 tsp paprika/chili powder
1/2 tsp black pepper
1 tsp salt
1/2 cup water
Method
Break the tofu into pieces or cut it into squares. Leave it aside.
Heat 1 tsp oil in a large pan and fry onions for about 5 minutes on medium-high heat.
Add chili, garlic, and ginger, and fry for 1 minute.
Add spices and fry for 30 seconds, stirring continuously.
Mix in tomatoes, tomato paste, and lower the heat. Let everything simmer for 15 minutes. Stir occasionally.
With a stick blender, give the gravy a whiz until everything is very smooth. If you don’t have a blender, skip this step.
Stir in yoghurt, mix in corn starch and the sugars/maple syrup.
Add tofu.
Cook for 10 more minutes until your curry is thick and bubbling. If you feel like you want a thinner gravy, add a bit more water.
Garnish with coriander and serve hot with fluffy rice.
