Photo credit: Annie Archambault

Fried Curry Tofu

Preparation: 10 min | Baking: 15 min | Portions: 4


  • 185g Oriental bean sprouts
  • 2 cups firm tofu, cut into cubes
  • 1 onion, finely chopped
  • 2 zucchini, sliced into rounds
  • 1 red bell pepper, cut into strips
  • 1 teaspoon curry powder
  • 2 teaspoons vegetable oil
  • Salt and pepper to taste


  • 1 teaspoon vegetable oil
  • 2 garlic cloves, crushed
  • ⅔ cup evaporated milk
  • 1 teaspoon curry powder


  1. Heat one teaspoon of vegetable oil in a large frying pan or wok over medium heat. Add tofu and sauté, stirring gently, for six to eight minutes until tofu is golden brown. Add salt and pepper to taste. Remove from heat and keep warm.
  2. Heat another teaspoon of vegetable oil in the frying pan over medium heat and sauté all vegetables, except the bean sprouts, for about five minutes, stirring occasionally.
  3. Add one teaspoon of curry power and cook for one minute while stirring. Add bean sprouts. Salt and cook two to three more minutes. Remove from heat and add to the tofu. Keep warm.
  4. Add remaining oil to the same pan, brown the garlic for one minute while stirring over medium heat. Then, add the rest of the curry (1 teaspoon) and cook for another minute, while continuing to stir.
  5. Pour in the evaporated milk, mix and reduce heat to very low for four to five minutes. Add the tofu and vegetables back to the frying pan and coat with the sauce. Heat everything for a few minutes and serve.

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