Sunday, December 7, 2014

Massaman Curry Tofu

I loved all things Thai long before I first got the chance to visit Thailand, and massaman curry chicken has been a favorite among favorites. I was reminded recently of how long it's been since I had massaman anything, and so I decided to slightly adapt this recipe to take it from carnivorous to vegan. I hope you enjoy it as much as I have!

Massaman Curry Tofu

1 tablespoon of oil
1 onion (chopped)
4 cloves of garlic (minced)
1 teaspoon of cumin
1 teaspoon of five-spice powder
1 teaspoon of ginger (minced)
1/4 teaspoon of cayenne
1/4 teaspoon of turmeric
1 cup of water
Bouillon (to taste)
1/2 cup of coconut milk
2 medium potatoes (cubed)
1 large tomato (chopped or sliced)
1 pound of tofu (soft or firm)
1/2 cup of chopped peanuts
*3 teaspoons of cilantro
Salt (to taste)

*I could only find dried cilantro, but the original recipe called for 3 tablespoons of fresh cilantro.

1) Lord, bless!
2) Saute the onion in the oil until tender, then add the garlic, ginger, and spices and saute for another minute or two until fragrant.
3) Add the water, bouillon, and coconut milk and stir well.
4) Add the potatoes and tomato, cover, and simmer for 10 to 20 minutes, stirring occasionally, until the potatoes are almost tender. The original recipe called for the tomato to be added at the end of the cooking process, but I'm not a big fan of the texture of uncooked tomatoes, so I added it with the potatoes. If you like them less well done, feel free to hold off on putting them in till the end!
5) Add the cilantro and tofu and simmer another 5 minutes to allow it to absorb the flavors of the curry and to let the potatoes finish cooking. Keep in mind that if you use soft tofu it will fall apart. (I personally prefer firm tofu since it gives you something to chew on, but strangely enough - given that I live in China - all I can find in the stores is soft tofu, so that's what I used for this recipe.)
6) Add the peanuts, cover, turn off the heat, and let the curry sit another couple of minutes before adding salt to taste and serving over rice or the grain of your choosing. Enjoy!


  1. That is very different than massaaman curry recipe that I use. I make mine with cardamom, cinnamon, and nutmeg (I think). Interestingly some very non-Thai flavors.

  2. It is one of my favorite all round curries. A great "fusion" dish. ;)

  3. Yum! It's pretty great however you make it! :-)