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This Filipino Style Tofu Curry is my take on the Filipino Chicken Curry I grew up enjoying with heap loads of rice and the super tasty and somewhat creamy sauce that I love to pour over. This vegan version uses extra firm tofu or tokwa that I pan fry and use as the meat replacement for this recipe. The cubes of tofu act as sponges that absorb the flavours of the sauce.

WHAT IS FILIPINO CURRY?

What makes Filipino Curry distinct is its very yellow colour from the turmeric mixed in the curry powder and of course the taste and aroma. Filipino Curry also uses coconut milk, fish sauce, and has components like potatoes, carrots, and bell peppers. Taste-wise it’s really the use of coconut milk or gata in Filipino that makes it stand out with its silkiness.

CURRY POWDER

• Filipino curry powder is very mild in spice or not spicy at all (at least for me) especially when compared to Indian curry powder. I get local curry powder mixes in my local market or groceries in the Philippines and find that the main components are turmeric (gives the curry the distinct yellow colour), cumin, coriander seeds, black pepper, mustard, and a few other key spices.
• I also use Simply Organic’s curry powder which I enjoy because it’s very aromatic and has a very mild spice.
• I’ve tried both Mccormick and Simply Organics curry powders and both are a great blend of spices.

INGREDIENTS TO MAKE THIS CURRY

You can check out the full printable recipe in the card below!

TOFU OR TOKWA

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

FOR THE CURRY

• 1/2 small red onion sliced into squares
• 3 cloves garlic
• 1 small red bell pepper
• 1 small green bell pepper
• 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 dried bay leaves
• 1 tbsp vegan fish sauce , see homemade recipe here
• 1 vegetable cube or bouillon
• Salt and pepper to taste
• 2 tsp sugar to taste
• 1/4 cup water or more, if needed to run down the sauce (optional)

TO SERVE

• Rice or grain of choice I had black rice

PREPARE THE TOFU

• Press the tofu to drain out excess water. I like to do so by wrapping it in a kitchen towel and placing some weighted surface on top (such as a few chopping boards or books).
• Slice the tofu into 1-inch (2.5-cm) cubes or any other shape of your choice.

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, place the tofu and pan-fry over medium to medium high heat until lightly golden brown and crisp on all sides, around 2-3 minutes on each side. You can also opt to bake or air fry the tofu until lightly golden and crisp.
• Remove some of the oil in the wok or pan. In the same wok or pan over medium heat, sauté the onion and garlic for 2-3 minutes or until aromatic.
• Add in the bell peppers and carrot. Cook these for 3-4 minutes on medium heat.
• Add in the potatoes and pan-fry for 2-3 minutes. Add the curry powder. Mix well.

POUR IN THE COCONUT MILK AND LEAVE TO SIMMER

• Pour in the coconut cream or milk, add in the bay leaves, vegan fish sauce, and vegetable cube or bouillon.
• Mix well and allow for the vegetable cube or bouillon to dissolve as the sauce comes to a boil. Taste the sauce and season with salt and sugar, to taste.
• Add back in the tofu cubes.
• Cover the pot or wok and allow the potatoes and carrots to cook through until tender, around 12-15 minutes over medium heat.
• Prefer a thicker consistency? You can leave the pot or wok uncovered for extra moisture to evaporate and for the sauce to reduce

SERVE AND ENJOY

• Once the carrots and potatoes are cooked, remove the cover. Taste and season with more salt, to taste, if needed. Serve the curry while it’s hot with your choice or rice or grain.

HAVE LEFTOVER CURRY? SOME REHEATING TIPS

• The potatoes and carrots can continue to absorb the sauce so if you’re reheating or if the sauce has reduced and thickened and want it a bit runnier, you can add some water and season with more to taste, if needed. Mix well and allow for everything to come together before serving.

MORE FILIPINO RECIPES YOU MIGHT LOVE:

• Adobo
• Filipino Kaldereta or ‘Meat’ Stew
• Mushroom Tocino
• Fried Garlic Rice
• Lumpiang Gulay or Fried Vegetable Spring Rolls
• Filipino “Pork” Barbecue
• Tofu and Mushroom Salpicao
• Bola-Bola (Filipino Meatballs)
• Lumpiang Shanghai
• Ensaladang Talong (Filipino Style Eggplant Salad)
• Filipino Spaghetti
• Burger Steaks and Gravy

Filipino Style Tofu Curry

5 from 4 votes

This Filipino Style Tofu Curry is my take on the Filipino Chicken Curry I grew up enjoying with heap loads of rice and the super tasty and somewhat creamy sauce that I love to pour over. This vegan version uses extra firm tofu or tokwa that I pan fry and use as the meat replacement for this recipe. The cubes of tofu act as sponges that absorb the flavours of the sauce.

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Filipino, Fusion, Southeast Asian

Servings 4 people

Calories 465 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Tofu

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

Curry

• 1/2 small red onion sliced into squares
• 3 cloves garlic
• 1 small red bell pepper
• 1 small green bell pepper
• 1 small carrot peeled and cubed
• 2 small small potatoes peeled and cubed
• 2 tbsp curry powder (see notes)
• 1 can coconut cream or full-fat coconut milk (400 ml can)
• 2 dried bay leaves
• 1 tbsp vegan fish sauce , see homemade recipe here
• 1 vegetable cube or bouillon (I used Edward and Sons)
• Salt and pepper to taste
• 2 tsp sugar to taste
• 1/4 cup water or more, if needed to run down the sauce (optional)

To Serve

• Rice or grain of choice I had black rice

Instructions

 

• Press the tofu to drain out excess water. I like to do so by wrapping it in a kitchen towel and placing some weighted surface on top (such as a few chopping boards or books).
• Slice the tofu into 1-inch (2.5-cm) cubes or any other shape of your choice.
• Heat a large pan or wok over medium heat. Add enough neutral oil to cover the surface of the pan. Once hot, place the tofu and pan-fry over medium to medium high heat until lightly golden brown and crisp on all sides, around 2-3 minutes on each side. You can also opt to bake or air fry the tofu until lightly golden and crisp.
• Remove some of the oil in the wok or pan. In the same wok or pan over medium heat, sauté the onion and garlic for 2-3 minutes or until aromatic.
• Add in the bell peppers and carrot. Cook these for 3-4 minutes on medium heat.
• Add in the potatoes and pan-fry for 2-3 minutes. Add the curry powder. Mix well.
• Pour in the coconut cream or milk, add in the bay leaves, vegan fish sauce, and vegetable cube or bouillon.
• Mix well and allow for the vegetable cube or bouillon to dissolve as the sauce comes to a boil. Taste the sauce and season with salt and sugar, to taste.
• Add back the tofu.
• Cover the pot or wok and allow the potatoes and carrots to cook through until tender, around 12-15 minutes over medium heat.
• Prefer a thicker consistency? You can leave the pot or wok uncovered for extra moisture to evaporate and for the sauce to reduce.
• Once the carrots and potatoes are cooked, remove the cover. Taste and season with more salt, to taste, if needed. Serve the curry while it’s hot with your choice or rice or grain.

Reheating

• The potatoes and carrots can continue to absorb the sauce so if you’re reheating or if the sauce has reduced and thickened and want it a bit runnier, you can add some water and season with more to taste, if needed. Mix well and allow for everything to come together before serving.

Notes

CURRY POWDER

• Filipino curry powder is very mild in spice or not spicy at all (at least for me) especially when compared to Indian curry powder. I get local curry powder mixes in my local market or groceries in the Philippines and find that the main components are turmeric (gives the curry the distinct yellow colour), cumin, coriander seeds, black pepper, mustard, and a few other key spices.
• I also use Simply Organic’s curry powder which I enjoy because it’s very aromatic and has a very mild spice.
• I’ve tried both Mccormick and Simply Organics curry powders and both are a great blend of spices. Both are also very mild in spice.

NUTRITIONAL INFO

Serving: 1serving (curry) | Calories: 465kcal | Carbohydrates: 31g | Protein: 14g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 280mg | Potassium: 1000mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3986IU | Vitamin C: 97mg | Calcium: 97mg | Iron: 7mg

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