Ingredients
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Firm tofu – 1 block, cut into large cubes
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Onion – 1 medium, finely chopped
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Tomatoes – 2 fresh tomatoes, chopped (or canned tomatoes)
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Garlic & ginger, minced – 1 tbsp
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Dried chili or chili powder – to taste
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Curry powder or garam masala – 1–2 tbsp
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Cumin seeds – ½ tsp
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Coriander seeds (crushed) – ½ tsp
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Cooking oil – 2 tbsp
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Salt – to taste
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Water or coconut milk – ½ cup
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Fresh cilantro – for garnish
Instructions：
1. Pan-fry the tofu
- Heat a small amount of oil in a pan.
- Add tofu cubes and pan-fry until lightly golden on all sides.
- Remove and set aside.
2. Build the curry base
- Heat oil in the same pan over medium heat.
- Add cumin seeds and let them sizzle until fragrant.
- Add chopped onion and cook slowly until soft and lightly golden.
3. Add aromatics & spices
- Stir in garlic, ginger, and chili.
- Add tomatoes and cook until they break down and release oil.
- Add curry powder (or garam masala), crushed coriander seeds, and salt.
Stir well until fragrant.
4. Simmer
- Return tofu to the pan.
- Pour in water or coconut milk, mix gently.
- Lower heat and simmer for 8–10 minutes, allowing the tofu to absorb the spices.
5. Finish & serve
- Garnish with fresh cilantro.
- Serve hot with rice, naan, or flatbread.