Tuesday, July 7, 2009

Curried Tofu with Tomatoes and Broccoli

Whenever Jon isn't home for dinner I cook something for myself that he wouldn't eat. Tofu and tomatoes? Nope, he wouldn't eat them.

I make a lot of tofu dishes, but instead of pulling out an old standby, I decided to try something different tonight. I had several tomatoes to use up, which led me to find
this recipe for Sauteed Asparagus with Curried Tofu and Tomatoes. After reading it, I wasn't sure why it had me boiling the tofu in salt water before sauteing it. I did some research and found out that cooking the tofu in salt water first helps it to stay firm and to absorb flavors when cooking it. Who knew! You learn something new every day.

I liked parts of the recipe, but not all of it. So I went back to
my recipe for Sauteed Curried Chicken with Peppers that I made a few months ago. It had the flavors I was craving. So I took the two recipes, combined parts of them, made up a few new things, and came up with this recipe for Curried Tofu with Tomatoes and Broccoli.


  • 1 block of firm tofu
  • Pot of boiling salt water (about 1 tbsp salt)
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1/2 of a small onion, halved then sliced (for smaller slices)
  • 1 small head of broccoli, cut into florets
  • 1 tbsp brown sugar
  • 1 tsp curry powder; I used yellow
  • 1 c chicken or vegetable broth
  • 2 tbsp soy sauce
  • 2 tomatoes, chopped


  • Add the block of tofu to the pot of boiling water. Let it simmer in the water for 5 minutes. Remove from the water onto a paper towel. Press out some of the water and chop into cubes.
  • Heat oil in a saute pan.
  • Add tofu and cook 6-8 minutes until browned on all sides. Remove tofu from the pan.
  • Add onion and garlic to the pan, saute 1 minute.
  • Add broccoli and saute for 2 minutes.
  • Add brown sugar and curry powder, followed by the broth and soy sauce. Bring to a simmer.
  • Return tofu to the pan and add the tomatoes. Let simmer 5 minutes.

How beautiful is this? Yes, you know me...I love the colors.

I loved this. I couldn't get enough of it! I did leave some to have for lunch tomorrow and I can't wait. It had amazing flavor, was a touch sweet but not too much, and had complex flavors from the curry powder.

I am so pleased with the results of this new recipe creation and highly recommend it to anyone who loves tofu, or to anyone who has always wanted to try it.

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  1. looks great! I definitely want to try cooking with tofu again.

  2. I just made this for dinner and added bok choy and ate it with rice. It was soooo good!

  3. Thanks for linking this in to Food on Friday. Cheers