Update food_related/tofu_curry.md

food_related/tofu_curry.md

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+# Tofu and Spinach Curry Stir-Fry
+
+## Ingredients:
+* 1 block firm tofu, pressed and cubed
+* 4-5 cups baby spinach
+* 1 can (14 oz) coconut milk
+* 2-3 teaspoons curry powder (adjust to taste)
+* 1 tablespoon vegetable oil
+* 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. Heat oil in a large wok or pan over medium-high heat. Add cubed tofu and stir-fry until golden brown, about 5-7 minutes. Remove tofu and set aside.
+
+2. In the same pan, add a little more oil if needed. Add onion, garlic, and ginger. Sauté until softened, about 3-4 minutes.
+
+3. Add curry powder. Stir and cook for 1 minute until fragrant.
+
+4. Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
+
+5. Add bell peppers and simmer for 3-4 minutes until slightly softened.
+
+6. Add the tofu back to the pan and gently stir to coat with the curry sauce.
+
+7. Add the baby spinach in batches, stirring until wilted. This should only take 1-2 minutes.
+
+8. If the curry seems too thin, simmer uncovered for a few extra minutes to reduce.
+
+9. Taste and adjust seasoning with salt as needed. Stir in the sesame oil.
+
+10. Serve hot over jasmine rice.
+
+## Notes:
+* 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.
+* This stir-fry style of cooking helps maintain the texture of the vegetables better than the original recipe.
+* Feel free to add other vegetables you have on hand for more variety and nutrition.
+
+---
+
 # Easy Tofu Curry Recipe with Frozen Bell Peppers
 
 ## Ingredients: