Tofu Korma

Tofu Korma

For this Tofu Korma, we paired our Coconut Cashew Korma sauce with our Crispy Tofu Bites to add the perfect crunch. 


Serves 4 


16 oz extra firm tofu, strained 

1/4 cup cornstarch

2 tablespoons nutritional yeast 

1/2 teaspoon ground black pepper 

1 teaspoon salt 

1/2 teaspoon garlic powder 

2-3 tablespoons oil

1 jar Brooklyn Delhi Coconut Cashew Korma 

1/2 cup coconut milk 

chopped cilantro 


Start by removing the tofu from its container and lightly dry it with a paper towel. You want the tofu to be moist, but not soaking wet. Set aside. 

Add the cornstarch, nutritional yeast, salt, pepper, and garlic powder to a mixing bowl and whisk them together. 

Cut the tofu into evenly sized triangular or rectangular pieces and dunk each piece individually into the cornstarch mixture and mix well until coated.

Heat the oil in a non-stick pan. Once it has warmed for about 1 minute, add in the dry tofu pieces. 

Pan-fry the tofu slices for about 5 minutes on each side until crispy and browned. Then, carefully rotate each piece with a spatula to cook on the next side. Do this 4 times to get all of the sides browned and crispy.

Add 1 jar of Coconut Cashew Korma to a sauté pan and bring to a simmer with 1/2 cup of coconut milk. Simmer until heated through. 

Serve korma over rice and add fried tofu pieces. Top with your favorite Brooklyn Delhi condiment and garnish with chopped cilantro. 

For Serving

Rice and/or naan 

Tomato AchaarRoasted Garlic AchaarSweet Mango ChutneySpicy Mango Chutney, Guntur Sannam Hot Sauce, or Ghost Pepper Hot Sauce