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Vegetable Curry With Tofu Recipe

Updated on July 2, 2015

Vegetable Curry With Tofu

Tofu is a kind of cheese made from Soybean. Since soybean is the richest source of proteins so it is very healthy. This dish has lots of vegetables and tofu so it is definitely very healthy as it is rich in proteins but very low on fats and literally no Cholesterol. Though this dish is deep fried yet it doesn’t have too many calories. Since only Tofu is deep fried in this recipe and tofu don’t soak too much oil so it doesn’t pack lots of calories. Also it has baby corns, mushrooms, coconut milk & spinach so all this makes this dish a very healthy one.

Serves 4:


1. Vegetable / ground nut oil for deep frying.

2. Tofu: 250 grams / 9 Oz Drained and cut in cubes.

3. Mushrooms: 250 grams / 9 Oz Thickly Sliced

4. Baby Spinach leaves: 250 grams / 9 Oz

5. Baby Corns: 120 grams / 4 Oz cut in half.

6. Celery Sticks: 3 diagonally diced.

7. Red Onion: 2 large chopped.

8. Garlic cloves: 2 chopped.

9. Red Chili: 1 fresh deseeded and sliced.

10. Vegetable / ground nut oil: 2 Tbsp

11. Red Curry paste: 3 Tbsp

12. Coconut Milk: 400 ml / 14 Fl oz.

13. Soy Sauce: 2 Tbsp

14. Palm Sugar: 1 Tsp


1. Heat the oil in a deep pan. Heat the oil till cube of bread gets brown in 30 seconds.

2. Now divide the cubes of Tofu in to 4 parts and add one by one.

3. Cook for about 5 minutes.

4. Now the Tofu pieces would be brown all over.

5. Now take a spotted spatula or spoon and take out the Tofu pieces from the oil.

6. Make sure they drain well over the oil before totally removing them.

7. Put them on kitchen paper so it absorbs all excess oil.

8. Now take a frying pan or wok.

9. Heat 2 Tbsp of vegetable oil or ground nut oil.

10. Now stir fry onions for 1 minute.

11. Add garlic and chili and cook for another 1 minute.

12. When onion start to soften add mushrooms, corn cobs, celery and red pepper.

13. Stir fry for about 4 to 5 minutes on medium heat.

14. Now all the ingredients would be softened if not then heat little more.

15. Stir in curry paste.

16. Add coconut milk and bring to boil.

17. Add palm sugar and soy sauce.

18. Stir for 30 seconds.

19. Add spinach leaves.

20. Now on medium heat stir continuously and cook till the spinach leaves wilt.

21. Top this with the Tofu which was kept aside.

22. Serve hot.


1. If you can not get Palm sugar then you can use soft light brown sugar too.

2. For frying you can also use pre heated wok or deep fat fryer set at 180 C / 350 F.

What do you think would have made it better.

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5 stars from 3 ratings of Vegetable Curry With Tofu


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