Vegetable Massaman
Tofu, potato, coconut, cinnamon, cardamom and peanuts.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Sear the tofu separately first - it needs that golden crust to hold up in the long simmer. Add it back near the end so it stays intact rather than crumbling into the sauce.
Ingredients
Everything below makes 4 servings.
- 14 ozextra-firm tofupressed 10 min, cut into 1.5-inch cubes
- 3 tbspvegan massaman curry paste
- 2 cansfull-fat coconut milk
- 1 lbyellow potatoescut into 1-inch chunks
- 1 mediumyellow onioncut into wedges
- ½ cuproasted unsalted peanuts
- 2 tbsptamarind paste (concentrate)
- 2 tbspsoy sauce
- 2 tbsppalm sugar
- 1cinnamon stick
- 3green cardamom podslightly crushed
- 1 tbspneutral oil
- 1½ cupsjasmine ricerinsed
- ½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 18gprotein
- 56gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Press tofu 10 min; cube into 1.5-inch pieces.
- Cut potatoes into 1-inch chunks; wedge onion.
- Lightly crush cardamom pods.
- Start rice.
Sear tofu
Heat oil in the saucepan over medium-high. Add tofu; sear 4-5 min total, turning, until golden on at least two sides. Transfer to a plate.
4 min · hands onCrack the coconut milk
Scoop the thick top layer of coconut milk into the saucepan over medium heat. Cook 4 min until it splits.
4 min · hands onFry the paste and spices
Add massaman paste, cinnamon stick, and cardamom. Fry 2-3 min, stirring, until darker and fragrant.
2 min · hands onSimmer
Pour in remaining coconut milk and 1 cup water. Add potatoes, onion, tamarind, soy sauce, palm sugar, and peanuts. Simmer 25 min uncovered until potatoes are tender. Add tofu back in the last 5 minutes.
25 min · hands offFinish and serve
Fish out the cinnamon stick and cardamom pods. Taste - should be salty-sweet-sour in balance. Adjust soy or palm sugar. Serve over jasmine rice.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cube tempeh; same prep as tofu.
Use 2 cans drained chickpeas; add with potatoes. Saves about 5 minutes.
Warm flatbread in a dry pan. Adds about 5 minutes.
What keeps
Tastes better day 2 - warm spices marry. Holds 4 days; freezes 2 months.
Tofu absorbs more flavor when stored in the sauce.
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