Tofu and Veggie Curry
Tofu and Veggie Curry
Ingredients
For the Crispy Tofu
- 1 block extra firm tofu, patted dry and cut into cubes
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil, for cooking tofu
For the Curry
- 2 tablespoons vegetable oil, for sautéing
- 1 cup onion, chopped
- 3 garlic, cloves, grated
- 2 teaspoons ginger, grated
- 3 tablespoons Thai red curry paste
- 1 red bell pepper, medium, cut into strips
- 1 can coconut milk
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar, or 3 tablespoons, to taste
- 5 ounces baby spinach, or as needed
- 1 tablespoon lemon juice, or to taste
For Serving
- 4 cups cooked rice, as needed
Instructions
- 1
Pat dry the block of extra firm tofu thoroughly using paper towels to remove excess moisture. Cut the dried tofu into 1-inch cubes.
⏱️ 3 min
- 2
In a medium bowl, toss the tofu cubes with 3 tablespoons of cornstarch until evenly coated.
⏱️ 2 min
- 3
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for about 3 minutes until golden brown and crispy on one side. Flip the tofu and cook for another 2 minutes until golden on the other side. Remove the cooked tofu from the pan and set aside.
⏱️ 5 min
- 4
Add 2 tablespoons of vegetable oil to the same pan. Reduce heat to medium. Add the 1 cup of chopped onion, 3 grated garlic cloves, and 2 teaspoons of grated ginger. Sauté for about 4 minutes until the onion is softened and fragrant.
⏱️ 4 min
- 5
Stir in 3 tablespoons of Thai red curry paste and the 1 medium red bell pepper strips. Sauté for another 3 to 4 minutes, allowing the flavors to meld.
⏱️ 4 min
- 6
Pour in the 1 can of coconut milk, 1/2 cup of water, 2 tablespoons of soy sauce, and 2 to 3 tablespoons of brown sugar (adjust to your preferred sweetness). Stir well to combine all ingredients.
⏱️ 2 min
- 7
Bring the curry to a gentle simmer and let it cook for 4 minutes, allowing the sauce to thicken slightly and the flavors to deepen.
⏱️ 4 min
- 8
Stir the cooked crispy tofu back into the curry. Add the baby spinach and cook until the spinach wilts, which should only take 1-2 minutes.
⏱️ 2 min
- 9
Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 10
Serve the Tofu and Veggie Curry hot, accompanied by cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu and Veggie Curry
For the Crispy Tofu
- 1 block extra firm tofu, patted dry and cut into cubes
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil, for cooking tofu
For the Curry
- 2 tablespoons vegetable oil, for sautéing
- 1 cup onion, chopped
- 3 garlic, cloves, grated
- 2 teaspoons ginger, grated
- 3 tablespoons Thai red curry paste
- 1 red bell pepper, medium, cut into strips
- 1 can coconut milk
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar, or 3 tablespoons, to taste
- 5 ounces baby spinach, or as needed
- 1 tablespoon lemon juice, or to taste
For Serving
- 4 cups cooked rice, as needed
Instructions
- 1
Pat dry the block of extra firm tofu thoroughly using paper towels to remove excess moisture. Cut the dried tofu into 1-inch cubes.
⏱️ 3 min - 2
In a medium bowl, toss the tofu cubes with 3 tablespoons of cornstarch until evenly coated.
⏱️ 2 min - 3
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for about 3 minutes until golden brown and crispy on one side. Flip the tofu and cook for another 2 minutes until golden on the other side. Remove the cooked tofu from the pan and set aside.
⏱️ 5 min - 4
Add 2 tablespoons of vegetable oil to the same pan. Reduce heat to medium. Add the 1 cup of chopped onion, 3 grated garlic cloves, and 2 teaspoons of grated ginger. Sauté for about 4 minutes until the onion is softened and fragrant.
⏱️ 4 min - 5
Stir in 3 tablespoons of Thai red curry paste and the 1 medium red bell pepper strips. Sauté for another 3 to 4 minutes, allowing the flavors to meld.
⏱️ 4 min - 6
Pour in the 1 can of coconut milk, 1/2 cup of water, 2 tablespoons of soy sauce, and 2 to 3 tablespoons of brown sugar (adjust to your preferred sweetness). Stir well to combine all ingredients.
⏱️ 2 min - 7
Bring the curry to a gentle simmer and let it cook for 4 minutes, allowing the sauce to thicken slightly and the flavors to deepen.
⏱️ 4 min - 8
Stir the cooked crispy tofu back into the curry. Add the baby spinach and cook until the spinach wilts, which should only take 1-2 minutes.
⏱️ 2 min - 9
Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
⏱️ 1 min - 10
Serve the Tofu and Veggie Curry hot, accompanied by cooked rice.
⏱️ 1 min