Indonesian Tofu and Shrimp Curry

This dish is packed with flavor. If you are afraid of tofu, this is a great way to begin.
Servings 4


  • 16 oz firm tofu
  • 2 Tbsp canola oil
  • 2 cloves garlic, finely chopped
  • 1 small onion, diced
  • 3 jalapenos peppers, cored, seeded and finely chopped
  • 1/4 cup cashews, finely chopped
  • 2 tsp turmeric
  • 2 cups light coconut milk
  • 1-1/2 Tbsp lemon juice
  • 1/2 red bell pepper, sliced in julienne strips
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 2 bay leaves
  • 1 lb large shrimp, peeled
  • 2 eggs, hard-cooked


  • On a cutting board, cut tofu in half horizontally. Cut each half into 12 pieces to make 24.
  • In a large skillet or wok over medium heat, heat 1 Tbsp of oil. Fry the tofu pieces for about 2 minutes, gently tossing them to brown them on all sides. With a slotted spoon, transfer the tofu to a bowl; set aside.
  • In a small bowl combine the garlic, onion, jalapenos, nuts, and turmeric. Work the mixture with a spoon to form a paste.
  • Heat the remaining 1 Tbsp oil over medium heat. Add the spice paste and cook, stirring constantly, for 3 minutes or until it releases its aroma. Add the coconut milk, lemon juice, red bell pepper, sugar, salt, and bay leaves. Cook, stirring for 1 minute.
  • Add the shrimp and cook for 1 minute more.
  • Return the tofu to the pan and add the whole eggs so eggs get warm. Cook, stirring gently, for 2 minutes or until the shrimp is cooked through.
  • Remove the eggs from the sauce. Halve them and set them on top of the dish. Serve with white or brown rice.


Optional ingredients:
  • Red pepper flakes
  • Peas