Ingredients
- 1 tablespoon of canola oil
- 1 large onion finely chopped
- 2 tablespoons of ginger finely chopped
- 14 ounces of extra firm tofu in cubes
- Salt and pepper to taste
For The Sauce
- 1 can 13.5 ounces coconut milk
- 1 6 ounces tomato paste
- 2 tablespoon of red curry paste
- 1 tablespoon of curry powder
Instructions
- Finely chopped onion and ginger.
- Cut the tofu in cubes (about an inch)
- Add the oil onion and ginger in the instant pot and set to sauté function. Cook about 1 minutes until fragrant.
- Add tofu cubes and cook for another minute.
- In a bowl mix all the ingredients for the sauce.
- Add the sauce in the instant pot and stir to combine everything.
- Close the lid and set on high pressure for 5 minutes. Release the pressure immediately.
- Serve in bowls with rice.
Nutrition
Notes
Pro Tips for the Best Tofu Curry
- Always press the tofu: Even 10 minutes under a heavy pan makes a real difference in how well the cubes soak up the sauce. Skip it and they stay watery.
- Bloom your spices: The restaurant move, toasting the curry paste and powder in the oil for a few seconds before adding liquid, builds far deeper flavor.
- Use full-fat coconut milk: Light versions work, but the sauce will be thinner and less rich. Full-fat is worth it here.
- Taste before serving: Curry pastes vary wildly in salt and heat, so taste and adjust with a pinch of salt or a little more paste at the end.
- Do not over-stir the tofu: Fold gently. Aggressive stirring under pressure is how firm cubes end up crumbly.