Tofu Curry

Name: Tofu Curry
Cook time: 30 s
Total time: 30 s
Yield: 4
Ingredients: 300 grams Tofu; 2 tablespoons Oil; 50 grams Onion; 12 pieces Curry Leaves; 4 Mediums Green chilis; 1 teaspoon Black pepper; 1 teaspoon Chili powder; 1 teaspoon Curry powder; 1/2 teaspoon Turmeric; 1 tablespoon Garlic; 1 tablespoon Ginger; 1 pinch Salt; 2 tablespoons MAGGI coconut milk powder; 1 Packet MAGGI Rasa Musu

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30 Min

Easy

Ingredients

4 Portions

300 g

Tofu

2 tbsp

Oil

50 g

Onion

12 pieces

Curry Leaves

4 Mediums

Green chilis

1 tsp

Pepper

1 tsp

Chilli Flakes

1 tsp

Roasted curry powder

0.5 tsp

Turmeric powder

1 tbsp

Ginger and garlic paste

1 tbsp

Ginger Paste

1 pinch

Salt

2 tbsp

MAGGI coconut milk powder

1 packet

MAGGI Rasa Musu

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Nutrition Value

Carbohydrates

13.2 g

Energy

337.6 kcal

Fats

26.9 g

Fiber

4.3 g

Protein

15.3 g

Sodium

414.9 mg

Sugars

4 g

Information per serving

Step 01
10 Min

Cut the tofu into bite-sized cubes. Heat some oil in a deep frying pan and fry the tofu cubes until they turn golden brown. Remove them from the oil and set aside on paper towels to remove excess oil.
Step 02
4 Min

Prepare the Curry Base: In a large pan or skillet, heat 2 tablespoons of oil over medium heat. Add the finely chopped onion and curry leaves. Sauté until the onions turn translucent.
Step 03
3 Min

Add the slit green chilies and continue to sauté for another minute.
Step 04
2 Min

Add the minced ginger and garlic to the pan. Sauté for a couple of minutes until the raw smell disappears.
Step 05
2 Min

Add the fried tofu cubes to the pan and gently mix them with the spice-onion mixture. Make sure the tofu is well coated with the spices.
Step 06
2 Min

Pour in the coconut milk and water. Stir well to combine all the ingredients.
Step 07
5 Min

Allow the curry to come to a gentle simmer. Reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally.
Step 08
2 Min

Add Maggi Rasamusu to the curry. Stir well for a few minutes.

Step 01 of 8

Cut the tofu into bite-sized cubes. Heat some oil in a deep frying pan and fry the tofu cubes until they turn golden brown. Remove them from the oil and set aside on paper towels to remove excess oil.

Step 02 of 8

Prepare the Curry Base: In a large pan or skillet, heat 2 tablespoons of oil over medium heat. Add the finely chopped onion and curry leaves. Sauté until the onions turn translucent.

Step 03 of 8

Add the slit green chilies and continue to sauté for another minute.

Step 04 of 8

Add the minced ginger and garlic to the pan. Sauté for a couple of minutes until the raw smell disappears.

Step 05 of 8

Add the fried tofu cubes to the pan and gently mix them with the spice-onion mixture. Make sure the tofu is well coated with the spices.

Step 06 of 8

Pour in the coconut milk and water. Stir well to combine all the ingredients.

Step 07 of 8

Allow the curry to come to a gentle simmer. Reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally.

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