Massaman Tofu Curry
with rice / broccoli
This mild curry is common in Thailand but is influenced by Indian spices, resulting in a unique mix of flavors. Potatoes (sweet potatoes in this version) are a hallmark of Massaman curry and make this a hearty, satisfying meal.
Smarts: Like most curries, the vegetables and proteins can be easily swapped out, so feel free to adjust according to your preferences.
Smarts: Like most curries, the vegetables and proteins can be easily swapped out, so feel free to adjust according to your preferences.
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Ingredients
Massaman Curry Base:
- Peanuts, roasted and unsalted - 1/4 cup , chopped
- Garlic - 2 cloves , chopped
- Shallots - 2 cloves , diced
- Ginger, fresh - 1 inch , grated
- Curry paste, Massaman - 2 Tbsp (sub red curry paste)
- Coriander, ground - 1 tsp
- Cumin - 1/2 tsp
- Cinnamon - 1/2 tsp
Massaman Tofu Curry:
- Rice, uncooked white or brown - 3/4 cup
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Sweet potatoes - 12 oz , peeled and cubed
- Onions, red - 1/2 , thinly sliced
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 cup
- Coconut milk, light - 1 cup
- Tamarind concentrate - 2 Tbsp
- Soy sauce - 1 Tbsp
- Peanut butter - 1 Tbsp
- Limes - 1 , wedges
- Cilantro - 2 Tbsp , chopped
Sauteed Broccoli:
- Broccoli - 12 oz , chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup
Prep
- Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
- Sweet potatoes / Broccoli / Onions / Peanuts / Garlic / Shallots / Ginger - Prep as directed. Store sweet potatoes, broccoli, and onions each in their own container. Combine peanuts, garlic, shallots, and ginger in one container. (Can be done up to 5 days ahead)
- Make curry base - Combine peanuts, garlic, shallots, ginger, curry paste, coriander, cumin, and cinnamon. (Can be done up to 5 days ahead)
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Make
- Heat a Dutch oven with oil (portion for curry) over medium-high heat. Add curry base and onions and saute until onions are starting to soften, 3 to 4 minutes.
- Add sweet potatoes, stock (portion for curry), and coconut milk. Bring to a low simmer and cover with the lid.
- Simmer, covered, until potatoes are tender, 12 to 15 minutes.
- Stir in tofu and continue cooking until tofu is heated through, 4 to 5 minutes more.
- When curry is nearly finished, heat a wok or skillet over medium-high heat. Add oil (portion for broccoli) and then broccoli and a pinch of salt. Saute broccoli for 2 minutes to get it started cooking.
- Pour stock (portion for the broccoli) over top and cover with a lid or foil. Steam broccoli until tender, ~5 minutes.
- Return to curry and stir in tamarind concentrate, soy sauce, and peanut butter. Simmer, uncovered, for 1 minute more.
- Slice limes into wedges and chop cilantro.
- Remove curry from heat and squeeze half the lime wedges over top. Season with some salt.
- If rice was made ahead, reheat in the microwave (reserve half for Tuesday).
- Serve curry over rice with cilantro on top and broccoli on the side. Serve with extra lime wedges for squeezing over curry and / or broccoli. Enjoy!
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