Saturday, April 16, 2011

Coconut Curry Tofu

I was looking for something to make for dinner that I new my wife wouldn't like but that me and the kids would, this curry and tofu dish was right on, as she is no fan of either, especially with the additional coconut crust.

Coconut Crusted Tofu with Curry Sauce
1/2 small onion diced
1 Tbs butter
2 - 3 cloves garlic
1 - 3 Tbs curry powder to taste
1 - 3 tsp Garam Masala to taste
2 small tomatoes, diced
1/2 can coconut milk
salt and pepper to taste
chili sauce or powder to taste

Tofo, pressed, then cut into wedges
2 eggs, whipped with a touch of water
toasted coconut
oil for frying

To prepare the sauce, warm the butter in a sauce pan and add the onions. Cook over medium for a few minutes until softened. Add the garlic and cook another minute.


Add the dry seasonings and cook another minute.


Add the tomatoes and cook another minute.


Add the coconut milk, bring to a boil, then reduce heat to medium low to simmer and thicken. Season with salt and pepper and chili sauce to taste.


To prepare the tofu, prepare three dishes near the stove. The first with flour, the second with the egg wash and the last with the toasted coconut.

Warm the pan and add enough oil to coat the bottom of the pan. Dip the tofu pieces in the flour, then the egg, then the coconut and straight into the hot pan.

Fry for a couple minutes a side until lightly browned.


Serve with rice and a drizzle of the curry sauce.



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