Filipino Tofu Curry – The Foodie Takes Flight

Care to share!

This Filipino Style Tofu Curry is my take on the Filipino Chicken Curry that I grew up enjoying with lots of rice and a super tasty and slightly creamy sauce that I love to drizzle on. This vegetarian version uses extra firm tofu or tokwa which I pan fry and use as a meat substitute for this recipe. The tofu cubes act as sponges that absorb the flavor of the sauce.

What is Filipino curry?

What makes Filipino curry stand out is its very yellow color from the turmeric mixed in the curry powder and of course the taste and smell. Filipino curry also uses coconut milk, fish sauce, and includes ingredients like potatoes, carrots, and bell peppers. In terms of flavor, the use of coconut milk or Gata in Filipino makes it stand out with its silkiness.

curry masala

• Filipino curry powder is very mild in spices or not spicy at all (at least for me) especially compared to Indian curry powder. I find the local curry powder mix at my local market or grocery store in the Philippines and find that the main ingredients are turmeric (gives the curry a distinctive yellow color), cumin, coriander seeds, black pepper, mustard and a few other important spices.
• I also use Simply Organic’s curry powder which I enjoy because it is very aromatic and has a very mild spice.
• I have tried both McCormick And Simply organic Curry powder and both are a great blend of spices.

Ingredients for making this curry

You can see the full printable recipe on the card below!

Tofu or Tokwa

• 17.5 oz extra-firm tofu or tokwa, drained and pressed
• 3-4 tbsp neutral oil, for cooking

For the curry

• 1/2 small red onion diced
• 3 cloves of garlic
• 1 small red pepper
• 1 small green chili
• 1 small carrot peeled and cubed
• 2 small potatoes peeled and cubed
• 2 tbsp curry powder
• 1 can coconut cream or full fat coconut milk (400 ml can)
• 2 dry bay leaves
• 1 tablespoon vegan fish sauce, see homemade recipe here
• 1 vegetable cube or bouillon
• Test for salt and pepper
• 2 teaspoons sugar to taste
• 1/4 cup water or more, if needed to thin the sauce (optional)

to serve

• My preferred rice or grain was black rice

Prepare the tofu

• Press the tofu to remove excess water. I like to do this by wrapping it in a kitchen towel and placing some weighted surface (like a few chopping boards or books) on top.
• Slice the tofu into 1-inch (2.5-cm) cubes or any other size you like.

Cook the curry

• Heat a large pan or wok over medium heat. Add enough neutral oil to cover the surface of the pan. Once hot, add tofu and pan-fry over medium to medium-high heat until lightly golden brown and crisp on all sides, about 2-3 minutes per side. You can bake or air fry the tofu until lightly golden and crisp.
• Remove some oil in a wok or pan. In the same wok or pan over medium heat, saute the onion and garlic for 2-3 minutes or until fragrant.
• Add bell peppers and carrots. Cook them on medium heat for 3-4 minutes.
• Add potatoes and pan-fry for 2-3 minutes. Add curry powder. Mix well.

Pour the coconut milk and let it simmer

• Pour in coconut cream or milk, add bay leaves, vegetarian fish sauce and vegetable cubes or bouillon.
• Mix well and allow the vegetable cubes or bouillon to dissolve as the sauce comes to a boil. Taste the sauce and season with salt and sugar, to taste.
• Cover the pot or pan and let the potatoes and carrots cook on medium heat until soft, about 12-15 minutes.
• Prefer a thicker consistency? You can leave the pot or pan uncovered to allow excess moisture to evaporate and reduce the sauce

Serve and enjoy

• When the carrots and potatoes are cooked, remove the lid. Taste with salt if needed. Serve the curry hot with rice or grains of your choice.

Have leftover curry? Some reheating tips

• The potatoes and carrots can absorb the sauce so if you reheat or if the sauce reduces and thickens and it’s a little runny, you can add a bit of water and seasoning to taste if needed. Mix well and let everything come together before serving.

More Filipino Recipes You May Like:

You can pin this image: