For this recipe, you lightly fry up the tofu so that it gets a golden crispy skin on the outside and then cook it together with fried spices, tomato, lemon and cilantro until the inside is juicy and soft. It becomes a really versatile side dish that goes along with almost anything you like. Serve it with steamed rice, or some fresh naan – or as the initial intent of the recipe was, as a lovely vegetarian filling for tacos!
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 quick overview of each type:
- 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.
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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.
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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.
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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 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. 
How to Make Pan-Fried Indian Curried Tofu
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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.
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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.
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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.
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Add Tomatoes:
- Mix in chopped tomatoes and cook for 2 minutes, allowing the tomatoes to break down slightly.
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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.
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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.
PAN-FRIED CURRY TOFU FAQ
1. Can I use firm tofu instead of extra firm for this curry recipe?
Yes, firm tofu can be used, but it’s recommended to press it thoroughly to remove excess moisture. This ensures the tofu holds its shape and achieves a desirable texture during cooking.?
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2. How can I make this curried tofu recipe spicier?
To increase the heat, add more chili powder or diced green chilies during the cooking process. Adjust according to your heat preference.?
3. Is this Indian curried tofu recipe suitable for meal prep?
Absolutely! This dish stores well in the refrigerator for up to 3 days. Reheat gently before serving.?
4. What are some recommended side dishes to serve with this curried tofu?
This dish pairs super well with steamed basmati rice, naan bread, or a fresh cucumber salad to balance the flavors.?
5. Can I freeze the leftovers of this tofu curry?
Freezing is actually not recommended as the tofu’s texture may become spongy upon thawing. For best results, consume the dish fresh or within a few days of refrigeration.
Pan-Fried Indian Curried Tofu
- Total Time: 50 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Quick, flavorful tofu with vibrant Indian spices. Perfect as a side or taco filling!
Ingredients
- 3 tbsp oil
- 1 lbs (454 g) extra firm tofu
- 1/2 small onion
- 1 clove garlic
- 2 plum tomatoes
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt
- 1/2 lemon juice
- Chopped cilantro
Instructions
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.
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.
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.
Add Tomatoes
- Mix in chopped tomatoes and cook for 2 minutes, allowing the tomatoes to break down slightly.
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.
Final Touches
- Season with salt and a squeeze of fresh lemon juice. Garnish with chopped cilantro just before serving.
Notes
- For crispier tofu, press it for at least 30 minutes before frying to remove excess water.
- Substitute vegetable broth for half of the oil for a healthier version, adjusting cooking time as needed.
- Store leftover tofu in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 0g
If you liked this, you are going to love these favorite Indian recipes:
How to Make Indian Pancakes: Easy, Crispy, Homemade Dosas
Punjabi Paneer Masala – A Classic Vegetarian Indian Dish
How to Make Indian Curry Paste
Frequently Asked Questions
How do I get the tofu crispy when pan-frying?
Press the tofu for at least 15 to 20 minutes to remove excess moisture, then pat it dry before frying. Use a hot pan with enough oil, and resist the urge to move the pieces around too soon.
Which curry spices work best for the tofu?
A blend of turmeric, cumin, coriander, and garam masala gives the tofu a well-rounded Indian flavor profile. You can adjust the chili powder depending on how much heat you want.
Is this dish suitable for meal prep?
The curried tofu keeps well in the fridge for three to four days. Reheat it in a skillet rather than the microwave to maintain the crispy texture on the outside.
This was pretty good honestly, had no expectations but came out really good.
Delicious. I used medium hard tofu, and it was fine. It fried up nicely and the inside was still soft. The spices were great. It served it as a side with chicken and rice, also with potato raita and coriander chutney.
So glad to hear it turned out great!
Glad to hear it worked out well – great sides for it btw!
Added a bit more chili for extra kick and it was a hit.
I love a great curry, and this tofu version was definitely delicious.
Absolutely loved this! The spices were perfectly balanced and the tofu came out super flavorful.
WOW! This was my first time making tofu and it turned out amazing thanks to your detailed steps!
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.
Loved this recipe! The tofu texture was great and the sauce was delicious
Nice and simple. Absolutely loved the end result
great, but needed to add about 3/4c water at the end to get overall consistency to gravy from paste.
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.