Prevent your screen from going dark
Makes 4 servings 1x
Time 30 minutes
1. Put the oil in a large skillet over medium heat. When it’s hot, add the onion and ginger and cook, stirring occasionally until soft, 3 to 5 minutes. Add the curry, sprinkle with salt and pepper, and stir until fragrant, no more than a minute.
2. Add the tomatoes and bring to a boil. Lower the heat to a gentle bubble, and cook, stirring occasionally until the tomatoes thicken and darken, about 10 minutes. Taste and adjust the seasonings and keep warm. (Or let cool, cover, and refrigerate for up to three days. Reheat gently in the same large skillet before proceeding.)
3. When you’re ready to eat, open the tofu packages, keeping the bricks intact; drain off any excess water. Bring the sauce to a boil and taste and adjust the seasoning. Use an ice cream scoop or two tablespoons to shape the tofu into 8 egg-size balls and carefully nestle them into the tomato sauce. (Refrigerate any leftover tofu for another use.) Sprinkle a little turmeric on each tofu mound.
4. Adjust the heat to a gentle bubble, cover the skillet, and cook undisturbed until the tofu is heated through and puffs a little, about 5 minutes. Garnish each tofu ball with salt and pepper and scatter torn cilantro leaves and tender sprigs on top. To serve, remove the tofu mounds and some of the sauce with a large spoon.
— Recipe adapted from How to Cook Everything, Completely Revised Twentieth Anniversary Edition