Even before putting the sauce on the crispy tofu I kept popping them in my mouth. The tofu was fabulous on it’s own but was taken to another level once I added the sauce. The sauce is deep in flavor and unique in taste. However…
How many times have you worked your way through a recipe, only to realize whilst eating your creation, you forgot a major ingredient? Well, that’s what happened with this dish. I was munching away, enjoying my dinner when I remembered that I forgot to add the cream to the sauce. As you can see from the pictures, the sauce was thick and chunky rather than smooth and creamy. Never fear. It was darn good. In fact, I’d probably skip the cream sauce next time. Besides, it’s a way to make the dish vegan and cut fat from this dish. But, if you’re looking for a thinner sauce, add the cream.
Crispy Baked Tofu with a Quick Curry Sauce
from 28 Cooks 
- 1 pkg. water-packed tofu, drained and cut into 1″ cubes
- 3 Tablespoons soy sauce
- 1 Tablespoon fresh ginger, minced
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1/2 cup cornstarch
- 1 Tablespoon chili powder
- 3 Tablespoons butter
- 1 cup slivered onion
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce (Note: I whipped up a version of my quick tomato sauce* instead.)
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (Note: Reduce this if you’re not using cream)
- 1/2 teaspoon sugar (depending on the acidity of your tomatoes)
- 2 Tablespoons freshly chopped parsley (Note: not in original recipe)
- 1/4 cup fat-free half and half
In a ziploc bag, combine tofu and the remaining marinade ingredients. Place in refrigerator and allow to marinate for at least an hour, although overnight is best. Preheat oven to 350. Combine cornstarch and chili powder in a shallow bowl. Toss tofu cubes, a few at a time, in cornstarch until well coated and place on a parchment-lined baking sheet. Lightly spray with cooking spray and place in heated oven.
Bake for 45 minutes, flipping at least once, until crispy on the outside.
Meanwhile, in a saucepan, heat butter oven medium high heat until melted. Add onions and saute 3-5 minutes, until almost tender. Add garlic, and saute an additional minute or so. Add curry powder, coriander, cumin, and cayenne pepper, and saute for another minute. (Note: I added some freshly cut parsley into my sauce.)
Add tomato sauce and allow sauce to simmer for a few minutes. Add sugar if desired. Simmer for another few minutes, then remove from heat.
Stir in half and half. Toss tofu in sauce and serve over rice.
*Bonus Recipe – Tomato Sauce
- Every cook should be able to whip up a quick tomato sauce. It’s easier than you think. You really can’t go wrong.
- Throw a couple tablespoons of olive oil in a saute pan and add some diced onions and garlic. Saute until onions are soft and translucent.
- Dice two tomatoes and throw them into the pan.
- Add whatever Italian spices and fresh herbs you have on hand to taste – oregano, basil, Italian seasonings, parsley.
- Add a little salt and freshly ground pepper to taste.
- Add at least two tablespoons of tomato paste. More if you want a thicker sauce.
- Let simmer on the stove for at least 20 minutes and adjust seasonings as needed.
- If you want a smoother sauce either push it through a sieve or puree in your food processor/blender.