Description
This flavorful Tofu Curry combines firm tofu with a rich blend of spices, coconut milk, and fresh vegetables to create a creamy, aromatic dish perfect for a comforting meal. With a medium spice level and wholesome ingredients, this curry is ideal for vegetarians seeking a hearty and satisfying dinner option.
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 Seasonings
- 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
Liquids and Oils
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1 cup vegetable broth
Instructions
- Press the Tofu: Press the block of firm tofu to remove excess water by placing it on a plate lined with paper towels, then put a weight on top and let it sit for about 10 minutes.
- Cube the Tofu: After pressing, cut the tofu into cubes evenly sized for cooking.
- Heat the Oil: Heat two tablespoons of vegetable oil in a large skillet or wok over medium heat until hot.
- Sauté Onion: Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and lightly golden.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking constantly for about 1 minute until fragrant.
- Cook Spices: Sprinkle in curry powder, turmeric, ground cumin, ground coriander, and chili powder. Stir continuously and cook for 1-2 minutes to release the spices’ flavors.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine with the spice mixture thoroughly.
- Simmer Tomatoes: Add the chopped tomatoes and simmer for 5-7 minutes until they soften and start to break down, enriching the sauce.
- Add Tofu: Gently stir in the cubed tofu, ensuring pieces are coated evenly with the curry sauce.
- Wilt Spinach: Add fresh spinach and cook for 2-3 minutes until it wilts and blends into the curry.
- Season: Stir in soy sauce and brown sugar, mixing well to balance flavors.
- Adjust Seasoning: Add salt and black pepper, adjusting to your preferred taste.
- Simmer Final: Let the curry simmer for an additional 5-10 minutes, allowing all flavors to meld beautifully.
- Serve: Serve hot over steamed rice or with naan bread for a complete meal.
Notes
- Pressing the tofu is essential to remove excess moisture and improve texture.
- You can adjust the chili powder quantity to make the curry milder or spicier.
- For a richer flavor, use full-fat coconut milk.
- This curry keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with basmati rice or warm naan for a traditional pairing.
