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Pan-Fried Indian Curried Tofu
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Pan-Fried Indian Curried Tofu

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Pan Fried Indian Curried Tofu Recipe

Chitra writes the food blog, The ABCD's of Cooking, which…

This is a great go-to dish for a quick tofu side with Indian flavors, and an awesome filling for vegetarian tacos.

I originally came up with the curried tofu recipe to go inside a taco with mint chutney, but now I find myself making it quite a bit and just serving it as a side because it’s so quick. It packs a TON of flavor, which is sometimes difficult to achieve with tofu.
For this recipe, you lightly fry up the tofu so that it gets kind of an almost crunchy like skin on the outside and then cook it together with fried spices, lemon and cilantro.  I’ve made it for my nephew and recently for my dad, and both are now huge fans – which means this recipe crosses generations – so you really can’t go wrong with this one.

Types of Tofu

Some Important Tofu Facts

Tofu, also known as bean curd, is an awesome plant-based food made by coagulating soy milk to create curds. These curds are then pressed into solid blocks of varying softness: silken, soft, firm, and extra firm. Here’s a brief overview of each type:

  1. Silken Tofu: This type has the highest water content and a custardy texture. It’s ideal for smoothies, desserts, and as an egg replacement in baking due to its creamy texture.

  2. Soft Tofu: Slightly firmer than silken but still quite delicate, soft tofu works well in soups (like Korean soft tofu stew) or gently simmered dishes.

  3. Firm Tofu: This type holds its shape better than silken or soft tofu and is great for pan-frying, stir-frying, and grilling. It absorbs flavors well, making it suitable for dishes where it needs to soak up marinades.

  4. Extra Firm Tofu: With the least amount of moisture among tofu types, extra firm tofu is ideal for recipes that require significant handling of the tofu, such as in grilling, deep-frying, or when it needs to maintain its structure in stir-fries. It’s also excellent for scrambles or as a meat substitute.

For this Pan Fried Indian Curry Tofu recipe, we are using extra firm tofu. This choice is perfect because its low moisture content and sturdy texture allow it to hold up well during frying and absorb the rich, flavorful curry spices effectively without falling apart.

Pan Fried Indian Curried Tofu Recipe

See Also
Easy Chiles Rellenos Casserole

How to Make Pan-Fried Indian Curried Tofu

  1. Prepare the Tofu:

    • Heat 2 tablespoons of oil in a non-stick frying pan over medium heat.
    • Add cubed tofu and fry for about 25 minutes, turning occasionally until all sides are golden brown and the tofu is firm. Remove from pan and set aside.

  2. Cook the Aromatics:

    • In the same pan, add the remaining tablespoon of oil.
    • Add chopped onion and sauté until translucent.
    • Stir in minced garlic and cook for an additional 30 seconds until fragrant.

  3. Spice It Up:

    • Quickly add turmeric, chili powder, coriander powder, cumin powder, and garam masala to the onions and garlic. Stir constantly for a few seconds to prevent burning.

  4. Add Tomatoes:

    • Mix in chopped tomatoes and cook for 2 minutes, allowing the tomatoes to break down slightly.

  5. Combine and Cook:

    • Return the browned tofu to the pan. Toss well to coat with the spice and tomato mixture.
    • Continue to cook for another 5 minutes, ensuring the tofu is heated through and well-coated with the curry spices.

  6. Final Touches:

    • Season with salt and a squeeze of fresh lemon juice.
    • Garnish with chopped cilantro just before serving.

Recipe Notes:

  • Pressing the tofu before cooking ensures it absorbs more flavor and achieves a better texture.
  • Adjust the level of heat by increasing or decreasing the amount of chili powder.

 

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Pan Fried Indian Curried Tofu Recipe

Pan-Fried Indian Curried Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

  • Author: Chitra Agrawal
  • Total Time: 40 minutes
  • Yield: 4 1x
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Description

This is a great go-to dish for a quick tofu side with Indian flavors, and an awesome filling for vegetarian tacos.

Ingredients

Scale
  • 3 tablespoons oil, divided
  • 1 block (14-16 ounces) extra firm tofu, drained, pressed, and cubed
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 plum tomato, chopped
  • 1/3 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • Salt, to taste
  • Juice of 1/2 lemon
  • Chopped cilantro, for garnish

Instructions

  1. Prepare the Tofu:
    • Heat 2 tablespoons of oil in a non-stick frying pan over medium heat.
    • Add cubed tofu and fry for about 25 minutes, turning occasionally until all sides are golden brown and the tofu is firm. Remove from pan and set aside.
  2. Cook the Aromatics:
    • In the same pan, add the remaining tablespoon of oil.
    • Add chopped onion and sauté until translucent.
    • Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  3. Spice It Up:
    • Quickly add turmeric, chili powder, coriander powder, cumin powder, and garam masala to the onions and garlic. Stir constantly for a few seconds to prevent burning.
  4. Add Tomatoes:
    • Mix in chopped tomatoes and cook for 2 minutes, allowing the tomatoes to break down slightly.
  5. Combine and Cook:
    • Return the browned tofu to the pan. Toss well to coat with the spice and tomato mixture.
    • Continue to cook for another 5 minutes, ensuring the tofu is heated through and well-coated with the curry spices.
  6. Final Touches:
    • Season with salt and a squeeze of fresh lemon juice.
    • Garnish with chopped cilantro just before serving.

Notes

  • Pressing the tofu before cooking ensures it absorbs more flavor and achieves a better texture.
  • Adjust the level of heat by increasing or decreasing the amount of chili powder.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Method: Pan Frying
  • Cuisine: Indian

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Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.

View Comments (24)

  • This sounds so, so good…definitely going to make this.
    I have to confess I haven’t fried tofu before. I have no problem with this recipe but I was thinking as good as it sounds, would it be possible to cook it, then chill and mix the tofu in with rice to make a cold salad?
    I think that could be a great dish to take to a pot luck: Colorful, very taste and healthful too!
    Thanks so much.

    Reply

  • Hi I’m looking for an Indian cold tofu salad any recipes. Can you please get back to me.
    Thanks
    Sil

    Reply

  • I have cooked this recipe twice so far for my husband who is from India. He absolutely loves it and says it’s one of the best recipes I’ve cooked for him. Thanks!!!



    Reply

  • My daughter is half Indian, so her dad naturally has things like Garam Masala, Tumeric ect already in the house. I am making this tonight since we already have the ingredients, and I need to go grocery shopping. I want to make this again a second time and add chick peas. I’m telling my daughter we are having “Chitra’s Curried Tofu” tonight. She is happy. :p



    Reply

  • Hi, was looking for a new tofu recipe and came across yours. It turned out delicious, will make it again. Thank you for sharing. Bon Apetite to the others! ;-)



    Reply

  • I habitually throw in coconut puree to this recipe to smooth out the flavors. Great taste but admit that it adds to the calories. Pat m



    Reply

  • This was fantastic. Thank you for the recipe! I multiplied it by six for an event. Just added one can of coconut milk to make it saucy so it will work on the steam table. Great flavors! I am going to make this again.

    Reply

  • Chitra ji recipe appears to be delicious and easy to follow. To go with rice, added some water to make it less dry but not watery. Thanks. Ravi



    Reply

  • Tasty!! I didn’t have a tomato so I used canned diced tomatoes, including the liquid and then puréed it into a sauce before adding the tofu back in. Served with rice and side veg.



    Reply

  • Delicious recipe thank you! This was quick and easy to make, I made sure to squeeze the water out of the tofu before frying. I make Indian food a lot and this was awesome. My husband even liked it and he usually does not like tofu.



    Reply

  • great, but needed to add about 3/4c water at the end to get overall consistency to gravy from paste.



    Reply

  • Dear Chitra, I have been trying to give some life and taste to Tofu (I like it for the protein). This is a very good recipe. I tried it and found it good.
    I used this as a add on to a a nice salad recipe https://premieremoisson.com/en/recipes/salads/vegetable-carpaccio-with-spinach-mousse and it become a big hit.

    But I think it will be better if the Tofu is marinated with the ingredients and then fried for the flavour and taste to seep through the Tofu.



    Reply

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