How to prepare tofu so it works in curries and doesn’t fall apart

I never thought I’d enjoy tofu – Mark

I was speaking to some friends this week about tofu and how much I like when they looked at me aghast. Apparently every experience they’d had with tofu had been a sloppy affair, and any attempts to put it into curry in place of chicken has resulted in something resembling curried scrambled egg. Bleurgh.

Here’s how I prep tofu to give it a little bite and avoid it dissolving into sauces.

Instructions

  1. Peel / cut the lid off (assuming you’re working with the widely available 500g Cauldron brand) and pour out the liquid
  2. While it’s still in its box, press down firmly on the tofu with the palm of your hand and turn the pack upside over the sink to drain off more liquid
  3. Still in the box, cut across and lengthways down to the bottom making inch wide squares
  4. Tip the tofu out on to kitchen roll and pat dry
  5. Drizzle with dark soy sauce
  6. In a wok or heavy gauge pan on a high heat, add 2tbsp of vegetable oil
  7. Tip in the tofu – CAUTION: It may spit at first, so if using a gas flame, turn it off briefly
  8. Fry for a minute, then turn all the pieces
  9. Fry for another minute, then add your veggies, if desired, for a final minute
  10. Drain on kitchen roll

DONE! The tofu will still be soft, but it’ll hold its shape much better and taste yum.

Super quick thai green curry

This method is perfect for preparing tofu for use in Thai green curry. We use the Easy Thai Green Curry Kit from Thai Taste. Just do the above, then:

  1. Fry up the sachet of paste with a little oil and a dash of the coconut milk for 2 minutes
  2. Add the tofu and veg back in and fry for a further 2 minutes
  3. Add the rest of the coconut milk and cook for 2 more minutes.
  4. Add the herbs, cook through briefly and you’re done.

Perfect, easy, Thai green tofu curry. Perfect when served with boiled rice and a refreshing glass of the rather unusual Bottlegreen Lemon & Lime Leaf Sparkling Pressé.

Disclosure: The Easy Thai Green Curry Kit and Bottlegreen Lemon & Lime Leaf Sparkling Pressé were set to us for review. No payment was received. All posts are 100% honest.

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Comments

  1. Love this, thanks for the tips Emily!

  2. Thanks for this! I noticed that it was a bit squidgy when I tried cooking with it for the first time the other week. I ended up putting it on a wire rack for an hour or so and letting it drain off!

  3. I will have to try that – I love the tofu I’m served in restaurants, but never had a good experience cooking it myself. Thanks

  4. Anonymous says:

    Are you veggie Emily? That’s twice I have stumbled on ace veggie recipes in two days! Thanks :)

  5. Anonymous says:

    I never thought of curried tofu – what a great idea!