76 lines
2.4 KiB
Markdown
76 lines
2.4 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.
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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! |