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Curried Tofu, Stir Fry: Recipe

Updated on June 28, 2012


We have tofu in one form or another 3 to 4 times per month, sometimes more often than that. It is an ideal substitute for meat if you are looking to reduce your meat consumption but still want protein.

I bake it and stir fry it and can create a number of different tastes simply by changing how I prepare it.

For the most part, especially baking and stir frying I use the 225 g firm tofu. It is easy to work with and slices and dices well.

By itself, tofu has a rather bland taste but when seasoned properly or marinated it comes alive. I love hot sauces, not the so hot I swear my tongue is going to melt kind, but hot enough to clear my sinuses which can come in handy during the winter months.

Curried Tofu:

I use a Chinese curry paste to make this simple dish.



Fry pan or wok

Sharp knife


1 block 225 g, firm tofu, diagonally sliced

2 small carrots diced

1 medium onion diced

1 cup broccoli sliced.

Curry paste

Sea salt and black pepper to taste

Butter ( 1 tsp).


Apply curry paste to sliced tofu

Put in refrigerator for 2 hours

Add butter to fry pan or wok

Let melt

Add tofu

Put sliced broccoli into steamer on high.

After tofu begins to brown, flip.

Add carrots and onions

Cook 4 minutes.

Broccoli is ready when tender

Salt and pepper taste.


This is perhaps the simplest tofu stir fry to make, if you enjoy curry this Chinese curry paste is pretty good and only needs to be used to coat the tofu slices. This way you get the flavour but not the work. You can even prepare the tofu a day or two before using as long as it stays covered and in the fridge.

diagonally sliced
diagonally sliced
curry paste
curry paste
carrots and onions
carrots and onions
ready to eat
ready to eat


Submit a Comment

  • Bob Ewing profile image

    Bob Ewing 10 years ago from New Brunswick

    Balance a bit from both is what works best.

  • Mark Knowles profile image

    Mark Knowles 10 years ago

    Nice. Yours are so much healthier than my recipes.