# Easy Tofu Curry Recipe with Frozen Bell Peppers

## Ingredients:
- 1 block firm tofu, pressed and cubed
- 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 frozen bell peppers
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Salt to taste
- Jasmine rice for serving

## Instructions:
1. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté until softened, about 5 minutes.

2. Add curry powder. Stir and cook for 1 minute until fragrant.

3. Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.

4. Add cubed tofu and frozen bell peppers. Simmer for 10 minutes, stirring occasionally.

5. If the curry seems too thin, simmer uncovered for a few extra minutes to reduce, or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).

6. Taste and adjust seasoning with salt as needed.

7. Serve hot over jasmine rice.

## Notes:
- No need to thaw the frozen bell peppers before adding them to the curry.
- Feel free to add other vegetables you have on hand, fresh or frozen.
- Leftover curry often tastes even better the next day as flavors meld.

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# Vegetarian Kimchi Tofu Soup Recipe

## Ingredients:
- 2 cups kimchi, chopped
- 1 block (about 14 oz) soft tofu, cubed
- 4 cups vegetable broth
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon gochugaru (Korean red pepper flakes), optional
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 cup mushrooms, sliced
- 1/2 onion, diced
- 1 tablespoon vegetable oil
- 1 teaspoon sugar (optional)
- 1 egg (optional)

## Instructions:

1. Heat vegetable oil in a pot over medium heat. Add diced onion and sauté until translucent.

2. Add minced garlic and sliced mushrooms. Cook for 2-3 minutes until mushrooms start to soften.

3. Add kimchi and gochugaru (if using). Stir-fry for about 5 minutes until the kimchi is slightly softened.

4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.

5. Add soy sauce, sugar (if using), and cubed tofu. Simmer gently for another 5 minutes.

6. Taste and adjust seasoning if needed.

7. If using an egg, crack it into the soup and let it cook for about 1 minute.

8. Remove from heat and stir in sesame oil.

9. Garnish with chopped green onions.

Serve hot with a side of rice if desired. Enjoy your homemade kimchi tofu soup!