Spicy Indian Tofu Curry
This is the kind of tofu curry that makes me forget I’m eating tofu.
Once those chunky pieces are covered in that dark, fiery sauce, I’m far more interested in getting enough rice to mop it all up.
I like a curry with some attitude, and this one definitely has it.
The sauce is thick, deeply spiced, and properly hot, with just enough richness to stop the chilli from taking over everything else.
The tofu needs to be chunky here. Little cubes would get completely lost in a sauce this bold.
Bigger pieces hold their shape and give you something substantial to bite into, while still picking up plenty of flavour around the outside.
There’s some red pepper in there too, which I love against all that spice.
It brings a little sweetness and breaks things up without turning this into a vegetable-heavy curry.
And yes, you’ll want rice. Lots of it. Not because the curry can’t stand on its own, but because leaving that sauce behind at the bottom of the bowl would be ridiculous.
By the end, my rice is usually more red than white, which is exactly how I want it.
