123 lines
4.2 KiB
Markdown
123 lines
4.2 KiB
Markdown
# Tofu and Spinach Curry Stir-Fry
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## Ingredients:
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* 1 block firm tofu, pressed and cubed
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* 4-5 cups baby spinach
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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 bell peppers, fresh and sliced (or frozen)
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* 1 tablespoon soy sauce
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* 1 tablespoon brown sugar
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* 1 teaspoon sesame oil
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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 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.
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2. In the same pan, add a little more oil if needed. Add onion, garlic, and ginger. Sauté until softened, about 3-4 minutes.
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3. Add curry powder. Stir and cook for 1 minute until fragrant.
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4. Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
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5. Add bell peppers and simmer for 3-4 minutes until slightly softened.
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6. Add the tofu back to the pan and gently stir to coat with the curry sauce.
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7. Add the baby spinach in batches, stirring until wilted. This should only take 1-2 minutes.
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8. If the curry seems too thin, simmer uncovered for a few extra minutes to reduce.
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9. Taste and adjust seasoning with salt as needed. Stir in the sesame oil.
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10. Serve hot over jasmine rice.
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## Notes:
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* The spinach will cook down significantly, so don't be afraid to add what seems like a lot.
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* 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.
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* This stir-fry style of cooking helps maintain the texture of the vegetables better than the original recipe.
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* Feel free to add other vegetables you have on hand for more variety and nutrition.
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---
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# 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.
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---
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# Vegetarian Kimchi Tofu Soup Recipe
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## Ingredients:
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- 2 cups kimchi, chopped
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- 1 block (about 14 oz) soft tofu, cubed
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- 4 cups vegetable broth
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- 3 cloves garlic, minced
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- 2 green onions, chopped
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- 1 tablespoon gochugaru (Korean red pepper flakes), optional
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- 2 tablespoons soy sauce
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- 1 teaspoon sesame oil
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- 1 cup mushrooms, sliced
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- 1/2 onion, diced
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- 1 tablespoon vegetable oil
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- 1 teaspoon sugar (optional)
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- 1 egg (optional)
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## Instructions:
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1. Heat vegetable oil in a pot over medium heat. Add diced onion and sauté until translucent.
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2. Add minced garlic and sliced mushrooms. Cook for 2-3 minutes until mushrooms start to soften.
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3. Add kimchi and gochugaru (if using). Stir-fry for about 5 minutes until the kimchi is slightly softened.
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4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
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5. Add soy sauce, sugar (if using), and cubed tofu. Simmer gently for another 5 minutes.
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6. Taste and adjust seasoning if needed.
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7. If using an egg, crack it into the soup and let it cook for about 1 minute.
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8. Remove from heat and stir in sesame oil.
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9. Garnish with chopped green onions.
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Serve hot with a side of rice if desired. Enjoy your homemade kimchi tofu soup! |