Firm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.
Kari tauhu is a home-style tofu curry, not a dish with one fixed set of ingredients. Curries vary across Malaysia, from region to region and household to household: the balance of chili, spices and coconut milk can change, as can the vegetables that go into them. In this version, onion, garlic, ginger and fresh chili form the base. Turmeric adds color, while Malaysian curry powder brings warm, layered spice. The tofu, potato and tomato remain distinct, each playing its own part in the sauce.
Choose firm tofu so the cubes hold their shape as they simmer. Drain the tofu well and pat it dry; pressing it briefly will make it a little firmer, but that isn’t essential. The potato gives the curry body and soaks up the spices. The tomato goes in later: it softens in the sauce but keeps more of its shape, adding a touch of freshness alongside the creamy coconut milk. Use ripe, firm tomatoes that won’t fall apart straight away.
Frying the spice paste is important. Cook the onion, garlic, ginger and chili slowly in oil until the onion is soft and the raw smell has gone. Then stir in the curry powder and turmeric, letting them become fragrant in the oil for a short time before adding the coconut milk and water. Let the potato cook until almost tender in the sauce first. Add the tofu gently and turn it with care; vigorous stirring can break up the cubes. A gentle simmer helps the tofu take on the flavor without letting the sauce boil hard.
Adjust the heat with more or less fresh chili. If you can’t find Malaysian curry powder, use a mild curry powder you like; the flavor will change, but it will still work with the turmeric, coconut milk and aromatics. You can replace some of the water with extra coconut milk for a richer sauce. Taste for salt before serving, and if needed, let the curry reduce uncovered for a few more minutes.
Serve with fragrant white rice and spoon plenty of sauce over the potato and tofu. A bowl of rice is more than a side dish here: its soft, mild grains soak up the spiced coconut sauce. Once cooled, store leftovers covered in the refrigerator and reheat thoroughly over low heat; stir gently and add a splash of water if the sauce has thickened.
Drain the tofu and pat it dry. Cut into cubes about 2 cm across. Rinse the rice until the water is mostly clear and cook according to the package directions.
Blend the onion, garlic, ginger and chili in a small food processor or pound them in a mortar and pestle to make a coarse paste. If needed, add a tablespoon of water to get things moving.
Heat the oil in a large, deep pan over medium-high heat. Fry the paste for 6–8 minutes, stirring regularly, until the onion is soft and the raw smell has gone.
Stir in the curry powder and turmeric and cook for 1 minute. Add the potato, coconut milk and water. Stir, bring gently to a boil and simmer gently for 12–15 minutes, until the potato is almost tender.
Add the tofu, tomatoes, salt and sugar. Turn everything over gently and simmer gently for another 8–10 minutes, until the potato is tender and the tofu is heated through. Don’t stir vigorously, so the tofu stays in one piece.
Taste the sauce and adjust the salt if needed. Serve the kari tauhu with the cooked rice.
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