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Crispy curried tofu pieces served over creamy chickpea curry, topped with fresh herbs and sesame seeds, with naan on the side.

Crispy Curried Tofu

Romy
Golden, crispy curried tofu made with five simple ingredients and ready in just 20 minutes. Tear the tofu into rough chunks, coat it with curry seasoning, and pan-fry until crisp.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish, Topping
Cuisine Indian, vegan
Servings 4 servings

Equipment

  • large skillet
  • medium mixing bowl
  • Spatula or kitchen tongs
  • Paper towels or clean kitchen towel
  • Tofu press, optional

Ingredients
  

  • 1 block extra firm tofu 14oz, 400g - drained
  • 3 tablespoons cornstarch
  • 2 tablespoons curry powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil for frying

Instructions
 

  • Drain the tofu and pat it thoroughly dry with paper towels or a clean kitchen towel. If using water-packed tofu, press it for 10-15 minutes first to remove excess moisture.
  • Tear the tofu into irregular bite-sized pieces, roughly 1½ inches in size.
  • In a medium bowl, combine the cornstarch, curry powder, and salt. Add the tofu and gently toss until evenly coated.
  • Heat the coconut oil in a large skillet over medium-high heat.
  • Add the tofu in a single layer. Cook for 8-10 minutes, turning every few minutes, until golden and crisp on several sides.
  • Remove from the skillet, season with additional salt if needed, and serve immediately.

Notes

  • Tofu: Extra-firm tofu produces the best texture. Press water-packed tofu for 10-15 minutes, but vacuum-packed tofu may only need to be patted dry.
  • Curry powder: Curry blends vary in strength and heat. Use a mild or medium blend and adjust the quantity if yours is particularly intense.
  • Crispy coating: Make sure the tofu is dry before adding the cornstarch, and avoid overcrowding the skillet.
  • Cooking: Allow each side to cook undisturbed before turning. Moving the tofu too frequently can prevent browning.
  • Oil: Refined coconut oil has a neutral flavor. Another neutral cooking oil can also be used.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat in a lightly oiled skillet for 4-5 minutes, or in the oven at 375°F for 8-10 minutes.
  • Serving: Keep the tofu separate from sauces until serving to preserve its crispy texture.
Keyword crispy tofu, curried tofu, tofu curry