Creamy Vegan Massaman Curry with Tofu
This tofu Massaman curry features pan-fried tofu, carrots, and potato cubes cooked in an aromatic, rich, and spicy sauce. Quick and easy to make, this vegan Massaman curry makes the perfect weeknight dinner!
Servings: 3 servings
Calories: 577kcal
Equipment
Ingredients
For tofu
- 1 block extra-firm tofu pressed and dice into 1 inch cubes (around 14oz/400g)
- 1 tablespoon cornstarch
- ½ teaspoon salt
For curry
- 3 shallots chopped
- 5 cardamom pods
- 3 star anise
- 2 cinnamon sticks
- 3 tablespoon Massaman curry paste or red curry paste
- 2 cups water
- 1 can coconut milk full-cream or light
- 1 tablespoon sugar
- 1 teaspoon tamarind paste optional
- 2 medium carrot diced
- 2 medium russet potato peeled and diced
To serve
- handful of chopped peanuts to garnish
- 1 stalk cilantro destemmed
Instructions
Pan-frying tofu
- Place tofu cubes, cornstarch, and salt in a container. Place the lid on, and shake until tofu cubes are well coated.1 block extra-firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat ½ tablespoon of oil in a non-stick pan. Pan-fry tofu for 2-3 minutes on each side, or until most sides are golden. Set aside.
Making the curry
- Heat a tablespoon of oil in a Dutch oven over medium heat. Once the pot is heated, add shallots. Saute for 2-3 minutes, or until translucent.3 shallots
- Add cardamom pods, star anise, and cinnamon sticks to the pot. Fry for 1-2 minutes.5 cardamom pods, 3 star anise, 2 cinnamon sticks
- Stir in curry paste and fry for another minute until fragrant.3 tablespoon Massaman curry paste
- Pour water, coconut milk, sugar, and tamarind paste into the pot and bring the mixture to a gentle simmer.2 cups water, 1 can coconut milk, 1 tablespoon sugar, 1 teaspoon tamarind paste
- Add carrot and potato cubes. Allow to simmer for 10-15 minutes or until veggies are fork-tender.2 medium russet potato, 2 medium carrot
- Add pan-fried tofu to the pan, and cook for another 2-3 minutes or until everything is hot.
To assemble
- Top vegan Massaman curry with peanuts and cilantro, and serve with a side of rice. Enjoy while hot!handful of chopped peanuts, 1 stalk cilantro
Notes
Helpful tips
- Adjust the heat to your liking – For a milder curry, use less curry paste; if you prefer it fiery, add more! You can also drizzle some sriracha over the finished dish for an extra spicy kick.
- Make it creamier - Use 2 cans of coconut milk instead of 1, and reduce the water by ½ to 1 cup. For extra richness, stir in a tablespoon of tahini or peanut butter.
- Storing leftovers - Store any leftover tofu Massaman curry in an airtight container for 2-3 days. Reheat with a splash of water if the sauce thickens.
Nutrition
Calories: 577kcal | Carbohydrates: 56g | Protein: 18g | Fat: 35g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 539mg | Potassium: 1438mg | Fiber: 9g | Sugar: 15g | Vitamin A: 6829IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 7mg
