A curry built entirely in a blender is one of those techniques that sounds like a shortcut but actually produces a more cohesive sauce than anything you can build by sauteing aromatics step by step. Here, cilantro, jalapeno, shallot, garlic, ginger, and red Thai chili paste all go in together with the coconut milk and come out as a smooth, fragrant base that coats eggplant and cauliflower evenly. Just right. The lime juice and brown sugar keep it from tipping too far in any one direction. Patting the tofu very dry before frying is what determines whether you get golden cubes or pale, soggy ones.
Reliable. Press it between paper towels with something heavy for at least 20 minutes if you have time. The eggplant and cauliflower simmer together for ten minutes in the sauce, which is just enough to soften them without turning them to mush. Fold the tofu in gently at the end so the pieces stay intact. Serve over jasmine rice or with warm naan to catch the sauce.
How to Make Eggplant and Cauliflower Curry with Tofu
Fry the Tofu Until Golden
Pat the cubed firm tofu completely dry with paper towels. Heat olive oil in a large skillet and fry the tofu in a single layer without overcrowding. 
Cook for a few minutes on each side until a light golden color develops. Remove the tofu from the pan and set aside.
Blend and Simmer the Curry Sauce
Combine the cilantro, jalapeno, shallot, garlic, ginger, red Thai chili paste, lime juice, tomato paste, light brown sugar, cumin, and turmeric in a blender and pulse until a paste forms.
Add the can of light coconut milk and blend until smooth.
Transfer to a saucepan and simmer over medium-low heat for 10 minutes.
Add the Vegetables and Fold in the Tofu
Add the cubed eggplant and cauliflower florets directly to the simmering curry sauce. Cook for another 10 minutes until both vegetables are tender.
Gently fold in the fried tofu, turn off the heat, and serve immediately over rice or with naan bread.
Eggplant and Cauliflower Curry with Tofu
- Total Time: 30 minutes
- Yield: Serves 2
Description
Firm tofu is pan-fried until golden, then simmered in a coconut milk curry sauce built from a blended paste of cilantro, jalapeno, shallot, garlic, ginger, red Thai chili paste, tomato paste, lime juice, cumin, and turmeric.
Ingredients
- 1 small eggplant, cubed
- 1 package firm tofu, pat dry, cubed into 2 inch pieces
- 1/2 head cauliflower, cut into florets
- 1 bunch cilantro, chopped
- 1 jalapeño, chopped
- 1 shallot, chopped
- 4 garlic cloves, smashed and chopped
- 1 tbsp red thai chili paste
- 1 tbsp lime juice
- 1 tbsp ginger, chopped
- 1 tbsp tomato paste
- 1 tbsp light brown sugar
- 1 tsp cumin
- 1 tsp turmeric
- 1 can 14.5 oz light coconut milk
Instructions
- Heat olive oil in a large skillet, add tofu avoiding overcrowding and fry a few minutes on each side. Tofu will get a light golden color.
- To make the curry sauce place all the ingredients from cilantro to turmeric into a blender and pulse until the mixture forms a paste.
- Add coconut milk and process until smooth. Transfer to a saucepan and simmer for 10 minutes over medium low heat.
- Add eggplant and cauliflower. Simmer another 10 minutes.
- Gently fold in tofu. Turn off the heat. Serve over rice, with naan bread or as is.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 6
- Protein: 15
Frequently Asked Questions
How do I get the tofu to develop a golden crust?
The tofu must be completely dry before it hits the hot oil. Press it between paper towels or a clean kitchen cloth for a few minutes before cubing and frying. Wet tofu steams in the pan instead of browning.
Can I substitute another protein for the tofu?
Chickpeas or paneer both work as substitutes and do not require frying first. Add them directly to the simmering curry sauce with the vegetables. For a non-vegetarian version, shrimp cooks in about 5 minutes in the sauce.
Is this dish spicy?
The jalapeno and red Thai chili paste both contribute heat, so the curry has a moderate spice level. Reduce to half a jalapeno and 1/2 tablespoon of chili paste for a milder result, or omit the jalapeno entirely for a very mild curry.
I blended the curry base instead of sautéing aromatics step by step, and it felt like cheating until I tasted it. The sauce came out cohesive the way restaurant Thai curries do. Pressing tofu dry under a heavy pan for twenty minutes turned it into golden cubes rather than pale soggy ones. I meal prepped a double batch for the week.