diff --git a/food_related/tofu_curry.md b/food_related/tofu_curry.md
index ea44247..58337f6 100644
--- a/food_related/tofu_curry.md
+++ b/food_related/tofu_curry.md
@@ -1,3 +1,78 @@
+### **Tofu Curry Stir-Fry (Final Optimized Version)**  
+**Now with Cornstarch-Crusted Tofu & Pro Tweaks**  
+
+---
+
+#### **Tofu Preparation**  
+*1 block (14-16 oz) firm tofu*  
+1. **3-Stage Pressing**:  
+   - Press tofu until water stops at each stage (15 min → flip → 15 min → repeat).  
+2. **Salt Brine (Optional)**:  
+   - Soak pressed tofu in **1 cup water + 1 tbsp salt** for 15 min (for deeper seasoning).  
+3. **Pre-Fry Prep**:  
+   - Cut into 1-inch cubes.  
+   - Toss with:  
+     - 1 tbsp soy sauce  
+     - 1 tsp curry powder  
+     - ½ tsp turmeric  
+   - Let rest on paper towels 5 min, then pat dry.  
+4. **Cornstarch Crust**:  
+   - Dust tofu with **1 tsp cornstarch** (sieve for even coating).  
+   - Rest 5 min before frying.  
+
+---
+
+#### **Main Ingredients**  
+- 4-5 cups baby spinach  
+- 1 can (14 oz) coconut milk  
+- 2-3 tsp curry powder (+ ½ tsp cumin for depth)  
+- 2 tbsp vegetable oil (high smoke point: avocado or peanut)  
+- 1 onion, diced  
+- 2 cloves garlic, minced  
+- 1 tbsp grated ginger  
+- 1 cup bell peppers (fresh or frozen)  
+- 1 tbsp soy sauce  
+- 1 tbsp brown sugar  
+- 1 tsp sesame oil  
+- **Garnish**: Lime wedges, cilantro, toasted cashews  
+
+---
+
+#### **Optimized Instructions**  
+1. **Fry the Tofu**:  
+   - Heat oil in wok until shimmering (350°F/175°C).  
+   - Fry tofu in single layer, 2 min/side, until golden. *Do not stir early!*  
+   - Remove and drain on a rack (not paper towels—to keep crisp).  
+
+2. **Build Curry Base**:  
+   - Sauté onion, garlic, ginger until soft (3 min).  
+   - Add curry powder + cumin; toast 30 sec until fragrant.  
+
+3. **Simmer Sauce**:  
+   - Pour in coconut milk, soy sauce, brown sugar.  
+   - Add bell peppers; simmer 3-4 min.  
+
+4. **Finish**:  
+   - Gently fold in tofu.  
+   - Wilt spinach in batches (1-2 min).  
+   - Off heat, stir in sesame oil + **1 tbsp lime juice** (brightens richness).  
+
+5. **Serve**:  
+   - Over jasmine rice.  
+   - Garnish with cilantro, cashews, and lime.  
+
+---
+
+#### **Key Upgrades from Original**  
+✅ **Cornstarch crust** → Shatteringly crisp tofu.  
+✅ **Salt brine** → Seasoned from within (optional but elite).  
+✅ **Cumin + lime** → Complex, balanced flavors.  
+✅ **Rack-drained tofu** → Prevents sogginess.  
+
+**Time-Saver**: Skip the brine if short on time—cornstarch alone makes a big difference!  
+
+---
+
 Here's your recipe refactored to include our optimized tofu preparation method:
 
 Tofu Curry Stir-Fry (Refactored)