35 lines
1.2 KiB
Markdown
35 lines
1.2 KiB
Markdown
# Easy Tofu Curry Recipe with Frozen Bell Peppers
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## Ingredients:
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- 1 block firm tofu, pressed and cubed
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- 1 can (14 oz) coconut milk
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- 2-3 teaspoons curry powder (adjust to taste)
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- 1 tablespoon vegetable oil
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- 1 onion, diced
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- 2 cloves garlic, minced
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- 1 tablespoon grated fresh ginger
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- 1 cup frozen bell peppers
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- 1 tablespoon soy sauce
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- 1 tablespoon brown sugar
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- Salt to taste
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- Jasmine rice for serving
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## Instructions:
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1. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté until softened, about 5 minutes.
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2. Add curry powder. Stir and cook for 1 minute until fragrant.
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3. Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
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4. Add cubed tofu and frozen bell peppers. Simmer for 10 minutes, stirring occasionally.
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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).
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6. Taste and adjust seasoning with salt as needed.
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7. Serve hot over jasmine rice.
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## Notes:
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- No need to thaw the frozen bell peppers before adding them to the curry.
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- Feel free to add other vegetables you have on hand, fresh or frozen.
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- Leftover curry often tastes even better the next day as flavors meld. |