Sungold tomatoes are such a summer treat, you’ve seen me put them on toasts and in pasta, but as I try to mix them up during their peak season, nothing makes me happier than this simple Sungold Tomato Tofu Curry.
I get frustrated sometimes when recipes take great peak seasonal ingredients and kind of mask them. If I’m buying these sweet, orange, sharp bombs of flavor at the market – I want the recipes I use them in to celebrate everything they have to offer. I kept that top of mind when developing this recipe. I wanted it to be flavorful, of course, but I wanted the majority of that flavor to come from the sungold tomatoes.
Sungold tomatoes feel sweeter and more punchy than average cherry tomatoes, and as they cook down and burst, I also think their texture is a bit creamier than their other cherry tomato counterparts, too. This makes them the perfect partner for creamy coconut milk, which takes that creaminess and maximizes it into the perfect curry texture.
One thing to note is the longer you let this curry simmer, the deeper the flavor will develop. So don’t skimp on that 5-7 minutes of simmer time if you can.
Sungold Tomato Tofu Curry
Equipment
- 1 chef's knife
- 1 high sided sauté pan
Ingredients
- 1 16-ounce pack of extra-firm tofu
- 4 garlic cloves
- 1/2 large yellow onion 110 grams
- 2 Birdseye chilies
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 pound sungold tomatoes
- 1 13.5-ounce can of full-fat coconut milk
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 1 lime quartered, optional for serving
- Steamed white rice optional, for serving
Instructions
- Drain and press any excess moisture from the tofu. Cut it into bite-sized pieces.
- Thinly slice 4 garlic cloves, 1/2 of a large yellow onion and 2 Birdseye chilies. Set aside.
- Put a pan over medium heat for 2-3 minutes to let it heat up. Lower the heat for 2-3 minutes, then add 2 tablespoons of olive oil. This will help prevent the tofu from sticking.
- Increase the heat to medium and pan fry the tofu for 3 minutes on each side or until golden. Remove from the pan.
- When the tofu is finished, add another 3 tablespoons of olive oil to the pan. Add the sliced onion, garlic and chilies and cook for 6-7 minutes, or until the onion is softened and the garlic begins to take on color.
- Season with 1 teaspoon kosher salt, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin.
- Add the cherry tomatoes and stir to combine. Cook over medium heat for 8-10 minutes or until all the tomatoes have burst.
- Pour in the coconut milk and mix. Taste and season with salt as preferred. Add the tofu.
- Let the pan gently simmer for 5-7 minutes, it will thicken slightly.
- Remove the pan from the heat and stir in 1/2 cup of basil leaves and 1/2 cup of mint leaves.
- Serve with rice and a quarter lime wedge in each bowl. Enjoy warm.
Finally! A sungold recipe that isn’t pasta! Added bell pepper and spinach, and this turned out delicious!
Delicious recipe! Will definitely be working this one into my late summer rotation – thank you!
This was such a delight! This might be one of the best curried I’ve ever tasted. Loved the combination of tomatoes and basil with coconut milk. Thank you so much for sharing this recipe.
This was fantastic! Served over zoodles – which was probably the hardest part but had a couple tromboncini squash to use up 🤣 Otherwise very easy to make and delicious!
A wonderful and different curry. Love it. Make sure the chillis are too taste.
OMGGGGG IT IS SO SO SO GOOOD!!! DEFO GONNA MAKE THIS AGAIN
SO HAPPY YOU LIKED IT!!!!