Main Meals

Golden tofu curry

20 minutes
40 minutes
Wine/Spirit Pairing
Woolworths Beyerskoof Chenin Blanc

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  • 2 x 349 g cartons Woolworths extra-firm tofu
  • 2 free-range eggs, beaten
  • ½ cup soya sauce
  • 1 T ginger, grated
  • 200 g panko breadcrumbs
  • sunflower oil, for deep-frying
  • For the golden curry sauce:
  • 1 T oil
  • onion, diced
  • 1 T garlic, grated
  • 1 T fresh ginger, grated
  • 1 t fresh turmeric, minced
  • 1 T garam masala
  • apple, grated
  • 3 t soya sauce
  • 1 T Worcestershire sauce
  • 2 cups beef or vegetable stock
  • 1 x 400 ml can coconut cream

1. Cut each piece of tofu into 6 pieces. Mix the eggs with soya sauce and ginger. Carefully dip the tofu into the egg mixture, then toss in the panko crumbs.

2. Heat the oil in a deep saucepan and fry the tofu in batches until golden. Drain on kitchen paper.

3. To make the sauce, heat the oil in a pan. Add the onion and cook over a low heat until soft, then add the garlic, ginger, turmeric and garam masala. Cook for 2 minutes, stirring occasionally.

4. Add the remaining ingredients and simmer uncovered for 20 minutes. Serve in bowls topped with the crunchy tofu.

Find more Asian recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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