Tofu Pineapple Coconut Curry
Apr 20, 2015, Updated Jan 02, 2018
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Happy Monday! I’m kicking this week off with a very flavorful recipe of Tofu Pineapple Coconut Curry. I have mentioned before tofu is not my favorite, but I do it enjoy it once in a while especially when it’s combined with some of my favorite ingredients like pineapple in this recipe! This recipe is seriously jam packed with flavors. It’s healthy, vegan and great with rice or noodles. This recipe started off as an experiment but I was so pleased with the end result. The pineapple added a nice touch to balance out the flavors.
You can add other veggies too this curry too, I stuck to my favorite onion, pepper and tomato. It would actually be great to use fresh pineapple here. I used canned pineapple chunks because that’s what I had in my pantry the day I made this curry. Also it’s convenient as I don’t have to cut the pineapple! As you can see from the pictures, the liquid part of the curry sort of dries out as it cools down. So you can add more coconut milk when you re-heat it or add more of it in the beginning only.
Cashews are optional but recommended. I try to use nuts in my recipes a lot of time because hubby is a huge fan of nuts in food so I had to add these. You can even add roasted peanuts in stead. The cashews that I added were already roasted so I didn’t need to roast them. In case you are using raw cashews, roast them before adding to the curry.
Even if you don’t like tofu, I would highly recommend giving this recipe a try, you won’t be disappointed.
Tofu Pineapple Coconut Curry
To marinate the tofu
- 200 gram extra-firm tofu
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon garam masala powder
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
For the curry
- 1 cup pineapple chunks I used canned
- 1 red onion chopped
- 1/2 of a large bell pepper I used a mix of green and red
- 2-3 garlic cloves finely chopped
- 1/2 can of 14 oz diced tomatoes
- 1/2 teaspoon curry powder
- 1/4 teaspoon red chili powder
- 1/2 cup coconut milk
- 4 large basil leaves roughly chopped
- 3-4 teaspoons vegetable oil
- 2 tablespoons chopped cilantro
- 2 teaspoons lime juice
- 10-15 roasted unsalted cashews broken
- salt to taste
- spring onions to garnish
- Press the tofu with some heavy weight for 20-30 minutes to get rid of excess moisture then cut into small cubes.
- In a bowl toss together cubed tofu, red chili flakes, salt, garam masala powder and ground black pepper. Set aside for 10-15 minutes.
- Heat a pan on medium heat and add 2 teaspoons of oil to it. Once the oil is hot, add the marinated tofu to the pan.
- Cook for 5-6 minutes till tofu is golden brown on both sides. Set aside.
- In another pan, heat 2 teaspoon of oil on medium heat. Once hot, add chopped red onion and chopped garlic cloves. Cook for 2 minutes till the raw smell goes away.
- Add cubes bell peppers and cook for another 1-2 minutes.
- Now add pineapple chunks and cook for a minute.
- Add 1/2 of the 14 oz can of diced tomatoes and mix. Cover and cook the tomatoes for 2-3 minutes.
- Add red chili powder, curry powder, salt and mix till well combined. Cook the spices for a minute.
- Add the pan fried tofu to the pan and mix. Cover and cook for 5-6 minutes on medium heat.
- Add coconut milk, fresh basil leaves and mix.
- Let the curry simmer on medium-low heat for 2-3 minutes.
- Add roasted cashews, chopped cilantro. Also squeeze in some fresh lime juice and mix.
- Garnish with chopped spring onions and serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.