Update food_related/tofu_curry.md

food_related/tofu_curry.md

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+Here's your recipe refactored to include our optimized tofu preparation method:
+
+Tofu Curry Stir-Fry (Refactored)
+
+Tofu Preparation:
+* 1 block firm tofu, 3-stage pressed (press until water stops at each stage)
+* Pre-Fry Seasoning:
+  - 1 tablespoon soy sauce
+  - 1 teaspoon curry powder
+  - ½ teaspoon turmeric
+  - Pinch of salt
+
+Main Ingredients:
+* 4-5 cups baby spinach
+* 1 can (14 oz) coconut milk
+* 2-3 teaspoons curry powder (adjust to taste)
+* 2 tablespoons vegetable oil (increased for proper frying)
+* 1 onion, diced
+* 2 cloves garlic, minced
+* 1 tablespoon grated fresh ginger
+* 1 cup bell peppers, fresh and sliced (or frozen)
+* 1 tablespoon soy sauce
+* 1 tablespoon brown sugar
+* 1 teaspoon sesame oil
+* Salt to taste
+* Jasmine rice for serving
+
+Instructions:
+1. After completing 3-stage pressing, cut tofu into uniform cubes
+2. Gently toss tofu cubes with pre-fry seasoning mixture
+3. Arrange seasoned cubes in single layer on paper towels and let rest 5-10 minutes
+4. Pat exterior of cubes lightly with paper towel before frying
+
+5. Heat 2 tablespoons oil in a large wok or pan over medium-high heat until shimmering (test with one cube - should sizzle immediately)
+6. Add tofu cubes in a single layer (work in batches if needed). Let sit undisturbed for 2 minutes per side until golden brown. Remove tofu and set aside.
+
+7. In the same pan, add a little more oil if needed. Add onion, garlic, and ginger. Sauté until softened, about 3-4 minutes.
+8. Add curry powder. Stir and cook for 1 minute until fragrant.
+9. Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
+10. Add bell peppers and simmer for 3-4 minutes until slightly softened.
+11. Let sauce thicken slightly, then gently fold in the fried tofu to preserve its crispy exterior.
+12. Add the baby spinach in batches, stirring until wilted. This should only take 1-2 minutes.
+13. Taste and adjust seasoning with salt as needed. Stir in the sesame oil.
+14. Serve hot over jasmine rice.
+
+Notes:
+* Keep extra coconut milk on hand - the well-pressed tofu may absorb more sauce than expected
+* For best browning results, don't overcrowd the pan when frying tofu
+* The pre-seasoned tofu might brown slightly faster than unseasoned - watch carefully during frying
+* The spinach will cook down significantly, so don't be afraid to add what seems like a lot
+* You can adjust the consistency of the curry by adding more coconut milk if it's too thick, or simmering longer if it's too thin
+
+Would you like me to expand on any of these steps?
+
+---
+
 # Tofu and Spinach Curry Stir-Fry
 
 ## Ingredients: