FoodUnleash bold flavors: Marinated tofu curry for cozy nights

Unleash bold flavors: Marinated tofu curry for cozy nights

Indian, Chinese, and Japanese cuisine delight with their flavors thanks to carefully balanced proportions and well-chosen spices. Although many dishes can be quickly prepared, some ingredients require advance preparation. One such ingredient is tofu, which can be added directly to a finished dish. However, it tastes much better if you marinate it in a simple sauce the day before.

Tofu marinated like this is delicious and full of flavor.
Tofu marinated like this is delicious and full of flavor.
Images source: © Adobe Stock

Aromatic curry with tofu, vegetables, and rice is an excellent option for cooler winter afternoons. As a meatless dish, it's also perfect for a Friday dinner. Its inviting aroma might make you feel like traveling to Thailand, and the taste is even more impressive. You usually end up with a full pot, so why not invite friends over for dinner?

Simple method for flavorful tofu

Not long ago, I was a fan of smoked tofu, which already has a bold flavor without the need for marinating or additional spices. It seemed much better to me than natural tofu, which straight out of the package is quite bland. My perspective changed completely when I discovered a simple way to marinate tofu. Now, this form of tofu is a frequent addition to dinner—not only for curry but also in dishes like pad thai, ramen, or miso soup.

I take the natural tofu out of the package and cut it into cubes. I place it in a sealed container and pour a generous amount of dark soy sauce over it. The idea is for the tofu cubes to literally swim in the marinade. I leave it in the fridge overnight, and the next day I just admire how well they absorbed the marinade. I then sauté the prepared tofu in a pan and add it to curry or another delicious dish.

Recipe for curry with tofu

This recipe serves 4 people.

Ingredients:

  • 7 oz (about 200g) natural tofu
  • 4 tablespoons dark soy sauce
  • 2 cloves of garlic
  • 0.8 inch (about 2 cm) piece of ginger root
  • 1 chili pepper
  • 1 tablespoon oil
  • 2 sweet potatoes
  • 7 oz (about 200g) mushrooms
  • 1 zucchini
  • 3.5 oz (about 100g) green curry paste
  • 4.2 cups (about 1 liter) broth
  • 13.5 oz (about 400 ml) coconut milk 20-22%
  • 7 oz (about 200g) rice
  • fresh cilantro, chives, or parsley
  • 1 lime

Preparation:

  1. Cut the tofu into cubes, pour soy sauce over it, and refrigerate overnight.
  2. In a pot, sauté finely chopped garlic with grated ginger root and chopped chili pepper in a tablespoon of oil.
  3. When these ingredients become fragrant, add cubed sweet potatoes, sliced mushrooms, and sliced zucchini. Sauté for a few minutes, stirring to prevent the ingredients from sticking to the bottom of the pot.
  4. After a while, add the curry paste. Stir and pour in the broth. Cook until all ingredients are tender.
  5. In a separate dish, mix the coconut milk with a whisk (it may have separated if stored in the fridge). Add it to the curry pot. Stir and heat on low until achieving a smooth consistency.
  6. Cook the rice separately until fluffy.
  7. Sauté the soy sauce-marinated tofu in a pan. In bowls, place rice and curry sauce and top with sautéed tofu.
  8. Sprinkle with chopped cilantro, chives, or parsley. Drizzle with lime juice.

Related content