Oven-Baked Tofu with Curry Vegetables

Name: Oven-Baked Tofu with Curry Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 300 g firm tofu, pressed and cubed; 1 tbsp apple cider vinegar; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp chili sauce (e.g., Sriracha, adjust to taste); 1 tbsp olive oil (for marinade); 1 small onion (approx. 80-100 g); 1 garlic clove; 15 g fresh ginger, peeled; 20 g olive oil (for sautéing); 1 aubergine (eggplant), approx. 250-300 g, cubed; 1 red bell pepper, approx. 150-200 g, deseeded and cubed; 250 g pointed cabbage, finely sliced; 1-2 tbsp curry powder (to taste); 200 ml vegetable broth; 1 small can (approx. 160-200 ml) coconut milk; Salt, to taste; 1 tbsp lime juice, or to taste; Fresh coriander, chopped, for garnish

Thermomix recipe: Oven-Baked Tofu with Curry Vegetables. Ready in 45 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

300 g firm tofu, pressed and cubed
1 tbsp apple cider vinegar
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp chili sauce (e.g., Sriracha, adjust to taste)
1 tbsp olive oil (for marinade)
1 small onion (approx. 80-100 g)
1 garlic clove
15 g fresh ginger, peeled
20 g olive oil (for sautéing)
1 aubergine (eggplant), approx. 250-300 g, cubed
1 red bell pepper, approx. 150-200 g, deseeded and cubed
250 g pointed cabbage, finely sliced
1-2 tbsp curry powder (to taste)
200 ml vegetable broth
1 small can (approx. 160-200 ml) coconut milk
Salt, to taste
1 tbsp lime juice, or to taste
Fresh coriander, chopped, for garnish

Instructions

**Prepare Tofu (Overnight/Ahead):** Cut 300 g firm tofu into 2 cm cubes. In a bowl, combine 1 tbsp apple cider vinegar, 2 tbsp soy sauce, 1 tbsp chili sauce, and 1 tbsp olive oil. Add the tofu cubes and mix gently to coat. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
**Preheat Oven & Bake Tofu:** Preheat your oven to 200°C (400°F). Line a baking tray with baking paper. Spread the marinated tofu cubes in a single layer on the prepared tray. Bake for 20-25 minutes, or until golden and slightly crispy, flipping halfway through. Set aside.
**Prepare Aromatics:** Add 1 small onion, 1 garlic clove, and 15 g peeled fresh ginger to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
**Sauté Aromatics:** Add 20 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
**Add Harder Vegetables:** Add cubed 1 aubergine and 1 red bell pepper to the bowl. Sauté 5 min / 100°C / Speed 1 / Reverse.
**Add Cabbage, Spices & Broth:** Add 250 g finely sliced pointed cabbage and 1-2 tbsp curry powder to the bowl. Pour in 200 ml vegetable broth. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape. Cook 10 min / 98°C / Speed 2 / Reverse.
**Mid-Cook Check:** Pause, scrape down the sides and bottom of the bowl with the spatula. Check the consistency and ensure nothing is sticking.
**Add Coconut Milk & Finish Simmering:** Add 1 small can (approx. 160-200 ml) coconut milk to the bowl. Continue cooking 5 min / 95°C / Speed 2 / Reverse. Keep the simmering basket on the lid.
**Season and Settle:** Season the curry with salt to taste and 1 tbsp lime juice. Cook 1 min / 90°C / Speed 1 / Reverse to combine and settle.
**Serve:** Divide the curry vegetables between two serving bowls. Top with the baked tofu cubes. Garnish generously with fresh chopped coriander. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.