Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (2024)

FAQs

Should you fry tofu before adding to curry? ›

About Tofu Curry

To begin with, first you will get rid of the excess moisture from the tofu and marinate it with spices and herbs for a short time until the curry is ready. It is then pan-fried and then added to the delicious curry sauce. So the Tofu in the Curry is full-flavored with a excellent texture!

Refrigerator: Store leftovers in the fridge for up to 4 days, best in an airtight container. Reheat in a pot on the stovetop, adding a dash of water, or in the microwave. Freezer: Tofu curry is also suitable for freezing. The texture of the tofu will change slightly, becoming chewier, but that's normal.

Chana Masala – A tomato and chickpea curry served with fresh lemon and fragrant chilli. Dal – A plant-based lentil curry packed with flavour. Biryani – You will also find most Biryani that contain vegetables are vegan. Just double check it hasn't been prepared with ghee or butter to sweat the onions.

Heat vegetable oil in a large nonstick skillet over medium-high. Add the tofu to the pan, making sure not to overcrowd the pan (otherwise it'll steam). Cook the tofu until golden brown, 3 to 4 minutes per side.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

You're not pressing out excess moisture.

Before frying, tofu should be pressed to eliminate any excess water. Sometimes, in a hurry to get dinner done, I skip this step. But I always regret it. The still-sort-of-wet tofu never gets as golden brown or as crisp.

Yes, coconut milk is vegan, making it a great alternative to dairy for those on a plant-based diet. So the next time you're in the mood for a co*cktail, you don't have to shun the Pina Coladas. Looking for some vegan milk recommendations?

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Tofu health benefits. Tofu provides you with high levels calcium, manganese, iron and vitamin B5, which is needed to break down carbs and fat for energy.

Technically, tofu does not need to be cooked. It is ready to eat straight out of the package. The most common tofu to eat raw is silken tofu. It's often used in vegan desserts to achieve a creamy texture.

Do you need to fry tofu before adding to soup? ›

You can put raw tofu in the soup and let it simmer for 10 to 15 minutes to warm and flavor it. Tofu can be eaten raw, so it's no problem to add it raw to soups.

If you want the flavor to get all the way inside, you have to get heat involved somehow, whether that's in the form of a dip in boiling salty water, or by pan-frying, baking, or my new favorite pre-marinade technique: Air-frying. Cold, raw tofu rejects marinades because of its high water content and low porosity.

Yes, it's safe to eat raw firm tofu. It has a mild taste and a somewhat spongy texture. To enhance its flavor, you can marinate or season it. Try slicing it into cubes or strips, then marinate in a mixture of soy sauce, sesame oil, and your choice of herbs or spices.