Description
A flavorful and wholesome tofu curry made with a blend of aromatic spices, creamy coconut milk, and fresh vegetables. This vegetarian dish offers a deliciously spiced yet mild curry perfect for a comforting meal served over rice or with naan bread.
Ingredients
Scale
Tofu and Vegetables
- 1 block firm tofu
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium tomatoes, chopped
- 1 cup spinach, fresh
Spices and Sauces
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1 cup vegetable broth
Instructions
- Press Tofu: Press the block of firm tofu to remove excess water by placing it on a plate lined with paper towels, and then put a weight on top for about 10 minutes.
- Cube Tofu: Cut the tofu into cubes after pressing.
- Heat Oil: Heat two tablespoons of vegetable oil in a large skillet or wok over medium heat.
- Sauté Onion: Once the oil is hot, add the chopped onion and sauté for 4-5 minutes until softened and lightly golden.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet, stirring constantly for about 1 minute until fragrant.
- Add Spices: Sprinkle in the curry powder, turmeric, ground cumin, ground coriander, and chili powder. Stir the spices into the onion mixture and cook for another 1-2 minutes to bloom the flavors.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine with the spice mixture.
- Simmer Tomatoes: Add the chopped tomatoes to the skillet, and let the mixture simmer for 5-7 minutes until the tomatoes begin to soften and break down.
- Add Tofu: Add the cubed tofu to the skillet, stirring gently to coat it in the curry sauce.
- Add Spinach: Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Add Seasonings: Add one tablespoon of soy sauce and one tablespoon of brown sugar to the skillet. Stir well to combine.
- Adjust Salt and Pepper: Season the curry with half a teaspoon of salt and a quarter teaspoon of black pepper, adjusting to taste.
- Simmer Curry: Let the curry simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Serve: Serve the tofu curry hot, over rice or with naan, if desired.
Notes
- Pressing tofu is essential to ensure it absorbs the curry flavors well and maintains texture.
- You can adjust the chili powder for more or less heat according to your preference.
- Serve with basmati rice or warm naan bread to complement the curry.
- For added protein, toss in some chickpeas or lentils.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
