Crispy Tofu Masala
Crispy Tofu Masala
Ingredients
For the Crispy Tofu
- 1 pound extra-firm tofu, pressed and cubed into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for sautéing
For the Masala Sauce
- 1/2 red onion, finely minced
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving and Garnish
- 2 cups Basmati rice, cooked according to package directions
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the pressed tofu cubes very dry with paper towels. In a medium bowl, toss the tofu with cornstarch until evenly coated.
⏱️ 5 min
- 2
Heat 1/2 cup vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the coated tofu in a single layer, working in batches if necessary to avoid overcrowding. Fry for 5-7 minutes, flipping occasionally, until golden-brown and crispy on all sides.
⏱️ 7 min
- 3
Using tongs or a slotted spoon, remove the crispy tofu from the pan and transfer it to a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min
- 4
Carefully pour out all but 2 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the minced red onion, garlic, and ginger to the pan. Sauté for 3-4 minutes, stirring frequently, until fragrant and softened.
⏱️ 4 min
- 5
Add the garam masala, turmeric powder, cumin powder, coriander powder, and cayenne pepper to the pan. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 6
Pour in the full can of coconut milk. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Season with salt and black pepper.
⏱️ 3 min
- 7
Remove the skillet from the heat. Using an immersion blender, carefully blend the sauce directly in the pan until it is completely smooth and creamy. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 3 min
- 8
Return the skillet with the blended sauce to medium-low heat. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency.
⏱️ 7 min
- 9
To serve, place a generous portion of cooked Basmati rice into individual bowls. Arrange the crispy tofu pieces over the rice.
⏱️ 2 min
- 10
Ladle the hot, smooth masala sauce generously over the tofu and rice. Garnish with fresh chopped cilantro.
⏱️ 1 min
- 11
Serve immediately and enjoy your Crispy Tofu Masala!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Tofu Masala
For the Crispy Tofu
- 1 pound extra-firm tofu, pressed and cubed into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for sautéing
For the Masala Sauce
- 1/2 red onion, finely minced
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving and Garnish
- 2 cups Basmati rice, cooked according to package directions
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the pressed tofu cubes very dry with paper towels. In a medium bowl, toss the tofu with cornstarch until evenly coated.
⏱️ 5 min - 2
Heat 1/2 cup vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the coated tofu in a single layer, working in batches if necessary to avoid overcrowding. Fry for 5-7 minutes, flipping occasionally, until golden-brown and crispy on all sides.
⏱️ 7 min - 3
Using tongs or a slotted spoon, remove the crispy tofu from the pan and transfer it to a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min - 4
Carefully pour out all but 2 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the minced red onion, garlic, and ginger to the pan. Sauté for 3-4 minutes, stirring frequently, until fragrant and softened.
⏱️ 4 min - 5
Add the garam masala, turmeric powder, cumin powder, coriander powder, and cayenne pepper to the pan. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 6
Pour in the full can of coconut milk. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Season with salt and black pepper.
⏱️ 3 min - 7
Remove the skillet from the heat. Using an immersion blender, carefully blend the sauce directly in the pan until it is completely smooth and creamy. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 3 min - 8
Return the skillet with the blended sauce to medium-low heat. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency.
⏱️ 7 min - 9
To serve, place a generous portion of cooked Basmati rice into individual bowls. Arrange the crispy tofu pieces over the rice.
⏱️ 2 min - 10
Ladle the hot, smooth masala sauce generously over the tofu and rice. Garnish with fresh chopped cilantro.
⏱️ 1 min - 11
Serve immediately and enjoy your Crispy Tofu Masala!