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Tofu Pineapple Coconut Curry

3 standard portions

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Ingredients

  • 200 gram extra-firm tofu
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon garam masala powder
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup pineapple chunks (I used canned)
  • 1 red onion (chopped)
  • 1/2 of a large bell pepper (I used a mix of green and red)
  • 2-3 garlic cloves (finely chopped)
  • 1/2 can of 14 oz diced tomatoes
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon red chili powder
  • 1/2 cup coconut milk
  • 4 large basil leaves (roughly chopped)
  • 3-4 teaspoons vegetable oil
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lime juice
  • 10-15 roasted unsalted cashews (broken)
  • salt (to taste)
  • spring onions (to garnish)

Method

  1. Press the tofu with some heavy weight for 20-30 minutes to get rid of excess moisture then cut into small cubes.
  2. In a bowl toss together cubed tofu, red chili flakes, salt, garam masala powder and ground black pepper. Set aside for 10-15 minutes.
  3. Heat a pan on medium heat and add 2 teaspoons of oil to it. Once the oil is hot, add the marinated tofu to the pan.
  4. Cook for 5-6 minutes till tofu is golden brown on both sides. Set aside.
  5. In another pan, heat 2 teaspoon of oil on medium heat. Once hot, add chopped red onion and chopped garlic cloves. Cook for 2 minutes till the raw smell goes away.
  6. Add cubes bell peppers and cook for another 1-2 minutes.
  7. Now add pineapple chunks and cook for a minute.
  8. Add 1/2 of the 14 oz can of diced tomatoes and mix. Cover and cook the tomatoes for 2-3 minutes.
  9. Add red chili powder, curry powder, salt and mix till well combined. Cook the spices for a minute.
  10. Add the pan fried tofu to the pan and mix. Cover and cook for 5-6 minutes on medium heat.
  11. Add coconut milk, fresh basil leaves and mix.
  12. Let the curry simmer on medium-low heat for 2-3 minutes.
  13. Add roasted cashews, chopped cilantro. Also squeeze in some fresh lime juice and mix.
  14. Garnish with chopped spring onions and serve hot.
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