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Dinner recipe · from the recipe book

Crispy Tofu and Potato Tomato Masala

Golden pan-crisped tofu and tender potatoes simmer in a gingery, cumin-scented tomato sauce finished with a splash of coconut milk and fresh cilantro.

Crispy Tofu and Potato Tomato Masala

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 1-inch cubes
  • 2 medium450 gRusset potatoespeeled and cut into 3/4-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cups loosely packed120 gBaby spinach
  • ½ cup120 gCoconut milk, cannedstirred
  • 1¼ cups300 gWater
  • 2 tbsp30 gCanola oil
  • 1 tbsp10 gCornstarch
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp6 gSalt
  • 1 tbsp15 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: press and cube the tofu, peel and cube the potatoes, chop the onion, mince the garlic, seed and mince the jalapeño, grate the ginger and chop the cilantro.
  2. Toss the tofu with the cornstarch and one third of the salt.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the tofu in one layer, turning, until crisp on most sides, 8 to 10 minutes. Move it to a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion until soft and golden, about 7 minutes.
  5. Stir in the garlic, the ginger and the jalapeño and cook for 1 minute.
  6. Add the cumin, coriander, turmeric and paprika and stir for 30 seconds until fragrant, then stir in the tomato paste and cook 1 minute more.
  7. Add the canned tomatoes, the water, the potatoes and the remaining two thirds of the salt. Bring to a boil, cover, and simmer gently until the potatoes are tender, 18 to 20 minutes, stirring now and then.
  8. Stir in the coconut milk and the browned tofu and simmer uncovered for 5 minutes to thicken the sauce.
  9. Stir in the spinach until wilted, about 1 minute, then remove from the heat and stir in the lime juice.
  10. Serve hot, scattered with the cilantro.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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