- Firm tofu is the best for freezing, but if you can't find it (usually sold at Asian supermarkets), you can use super firm tofu.
- Freezing the tofu is what gives it that meatier, slightly chewy texture. If you’re short on time you can skip it, but you won’t get the same structure or flavour absorption.
- Boiling the tofu in the stock is doing two things: seasoning it from the inside and firming it up further. Don’t skip this step if you want the curry to taste properly seasoned all the way through.
- If you don’t have an air fryer, you can bake the tofu at 220°C for 20–25 minutes, turning halfway, until golden and slightly crisp on the edges.
- If you like a thicker sauce, simmer it for a few extra minutes before adding the yoghurt. If you prefer it looser, add a splash of water or extra stock.
- Keeps well in the fridge for 3 days.
- For more heat, add fresh green chilli with the onions or increase the chilli powder. For a milder version, reduce or omit the chilli powder altogether.