Ingredients Jump to Instructions ↓

  1. Masaman Tofu Curry - Vegan

  2. 2 shreds mace

  3. 6 fenugreek seeds (or finely diced garlic)

  4. 1 tablespoon Coriander powder

  5. 2 teaspoons Cumin powder

  6. 8 black peppercorn (whole)

  7. 3 red chili pepper (soaked in water for 20 minutes)

  8. cayenne pepper to taste

  9. 1/4 teaspoon turmeric

  10. 1 carton tofu - slice

  11. 1/8 - 1/4 " thick

  12. soy sauce (for the non-vegetarian substitute fish sauce)

  13. salt

  14. coconut milk

  15. lemon juice or amchoor powder (powder green mangoes)

  16. Gather all the spices and put into frying pan. Turn flame to low

  17. and dry-roast the spices without burning them for a few seconds

  18. (use a fork to stir them around), the color may darken a bit. Turn

  19. off the flame and remove frying pan. Put a 2 teaspoons of lemon

  20. juice into spices and turn flame on low again. The lemon juice

  21. should evaporate fairly quickly. Remove pan from flame and add

  22. one tablespoon of oil to the spices. Put pan on flame again and stir. One should have a wet sticky curry. Add two tablespoons of

  23. soy sauce. Let some of the soy sauce get absorbed and then turn

  24. flame on medium. Add 2/3 can of coconut milk gradually. Taste

  25. the sauce and add salt as desired. When the coconut milk starts

  26. to bubble, add the slices of tofu in layers into the pan making

  27. sure the sauce covers the tofu. If the sauce doesn't cover all

  28. the slices, shift pan side to side until all slices have been

  29. covered. Simmer dish until done.


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