Modeled after Indian matar paneer, this saucy tofu curry is superb make-ahead fare, easy to reheat the next day or squirrel away in a tightly sealed lunch box. Look for double-concentrated tomato paste in tubes; it tends to be brighter and less tinny than canned versions. Cooking the tomato and spice mixture until the oil beads on the surface is a good way of ensuring the spices are fully cooked out with no hint of raw bitterness.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Wooden Spoon
$7 At Amazon
Glass Measuring Cup
$26 At Amazon
Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
4
1
3
3
1
1
5
¼
2
2
1
1
2
1
1
½
2
2
Preparation
Step 1
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add one 16-oz. block extra-firm tofu, drained, blotted dry, cut into 1" cubes, season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and cook, undisturbed, until golden brown and blistered in spots underneath, about 5 minutes. Turn over and cook until golden brown and blistered in spots on other side, about 5 minutes. Transfer to a plate.
Step 2
Reduce heat to medium and add remaining 3 Tbsp. vegetable oil to skillet. Cook 3 large shallots, sliced ¼" thick, 1 large serrano chile, finely chopped, one 1" piece ginger, peeled, finely grated, 5 garlic cloves, finely grated, ¼ cup double-concentrated tomato paste, 2 tsp. all-purpose flour, and 2 tsp. cumin seeds, stirring often, until tomato paste is deep brick red, 6–8 minutes. Add 1 Tbsp. ground coriander, 1 Tbsp. paprika, 2 tsp. mild curry powder, 1 tsp. organic sugar, and ½ cup water and cook, stirring constantly, until spices smell toasty and fragrant, 5–7 minutes.
Step 3
Return tofu to pan and add remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 1 cup water. Bring to a simmer and cook, stirring occasionally, until sauce is thickened slightly and drops of oil break on the surface, 6–9 minutes. Add 1 cup fresh or frozen green peas, ½ cup cherry tomatoes, halved, and 2 Tbsp. unsalted butter, cut into ½" pieces (if using), and cook, stirring occasionally, until butter is melted and peas are warmed through, about 1 minute. Remove from heat and stir in 2 tsp. fresh lemon juice and season with more salt if needed. Top curry with chopped cilantro and serve with steamed rice.
Do ahead: Curry (without lemon juice and cilantro) can be made 2 days ahead. Reheat, covered, in a medium skillet over medium, stirring occasionally and adding a splash of water if needed. Add lemon juice and cilantro just before serving.
Leave a Review
Reviews (14)
Back to TopGreat flavors--this will go into heavy rotation.
Emmie in the PNW
Eugene, OR
4/25/2023
This is an outstanding recipe. My entire family truly enjoys this. I make it at least once a week. I highly recommend.
AL P.
Cincinnati, OH
5/25/2023
I have made this often. Now it is a staple I try to make every week to stash in the refrigerator for healthy family snacking.
Elizabeth Beeton
Galveston, Texas
5/27/2023
So good and flavorful! Feel like a proper chef with the way it turns out.
Zea mays
6/19/2023
This is another BA recipe that my partner said "This is one of your best dishes" which is saying a lot because I consider myself to be a fairly good cook. My only regret is that I have a head cold, and I really couldn't tell what it tasted like. I will definitely be making this again.
Xtopher
Plano, TX
7/6/2023
This recipe is so good. It was delicious night one and somehow the leftovers are even better. Give Shilpa Uskokovic a raise! Her recipes are all so good that I look for them first in every issue!
Melissa L
Brooklyn, NY
12/5/2023
This was one of the best recipes I have tried on this site! I left it unattended in the kitchen and my boyfriend ate half of it because it 'was too good'. I didn't make any modifications, just omitted the cilantro, and it was perfection. Served it over coconut rice to add a bit more depth of flavour. I would recommend adding the butter as it really brought it all together in the end.
Liz
London
1/11/2024