A delightful and flavorful tofu curry recipe that is perfect for a quick and satisfying meal.
Cut the tofu into bite-sized cubes.
Pressing the tofu before cutting helps remove excess moisture, making it crispier when fried.
Heat the olive oil in a large skillet over medium heat and fry the tofu until golden and crispy. Remove and set aside.
Fry the tofu in batches if necessary to avoid overcrowding the skillet.
In the same skillet, sauté the onion and bell pepper until the onion is translucent.
Stir frequently to prevent the vegetables from sticking to the skillet.
Add the garlic, ginger, and curry powder to the skillet and cook for 2 minutes until fragrant.
Cooking the spices helps release their flavors into the dish.
Return the tofu to the skillet and add the tomato sauce, coconut milk, cloves, cardamom, and cinnamon stick. Stir well.
Ensure the tofu is well coated with the sauce for maximum flavor.
Simmer the curry on low heat for 15 minutes, stirring occasionally.
Cover the skillet partially to retain moisture while allowing the sauce to thicken.
Season with salt and black pepper to taste. Serve hot with your choice of side.
Taste the curry before serving and adjust the seasoning if needed.
