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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)

Tofu Preparation:

  • 1 block firm tofu, 3-stage pressed (press until water stops at each stage)
  • Pre-Fry Seasoning:
    • 1 tablespoon soy sauce
    • 1 teaspoon curry powder
    • ½ teaspoon turmeric
    • Pinch of salt

Main Ingredients:

  • 4-5 cups baby spinach
  • 1 can (14 oz) coconut milk
  • 2-3 teaspoons curry powder (adjust to taste)
  • 2 tablespoons vegetable oil (increased for proper frying)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 cup bell peppers, fresh and sliced (or frozen)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • Salt to taste
  • Jasmine rice for serving

Instructions:

  1. After completing 3-stage pressing, cut tofu into uniform cubes

  2. Gently toss tofu cubes with pre-fry seasoning mixture

  3. Arrange seasoned cubes in single layer on paper towels and let rest 5-10 minutes

  4. Pat exterior of cubes lightly with paper towel before frying

  5. Heat 2 tablespoons oil in a large wok or pan over medium-high heat until shimmering (test with one cube - should sizzle immediately)

  6. Add tofu cubes in a single layer (work in batches if needed). Let sit undisturbed for 2 minutes per side until golden brown. Remove tofu and set aside.

  7. In the same pan, add a little more oil if needed. Add onion, garlic, and ginger. Sauté until softened, about 3-4 minutes.

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

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

  10. Add bell peppers and simmer for 3-4 minutes until slightly softened.

  11. Let sauce thicken slightly, then gently fold in the fried tofu to preserve its crispy exterior.

  12. Add the baby spinach in batches, stirring until wilted. This should only take 1-2 minutes.

  13. Taste and adjust seasoning with salt as needed. Stir in the sesame oil.

  14. Serve hot over jasmine rice.

Notes:

  • Keep extra coconut milk on hand - the well-pressed tofu may absorb more sauce than expected
  • For best browning results, don't overcrowd the pan when frying tofu
  • The pre-seasoned tofu might brown slightly faster than unseasoned - watch carefully during frying
  • The spinach will cook down significantly, so don't be afraid to add what seems like a lot
  • 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

Would you like me to expand on any of these steps?

Tofu and Spinach Curry Stir-Fry

Ingredients:

  • 1 block firm tofu, pressed and cubed
  • 4-5 cups baby spinach
  • 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 bell peppers, fresh and sliced (or frozen)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • Salt to taste
  • Jasmine rice for serving

Instructions:

  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.

  2. In the same pan, add a little more oil if needed. Add onion, garlic, and ginger. Sauté until softened, about 3-4 minutes.

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

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

  5. Add bell peppers and simmer for 3-4 minutes until slightly softened.

  6. Add the tofu back to the pan and gently stir to coat with the curry sauce.

  7. Add the baby spinach in batches, stirring until wilted. This should only take 1-2 minutes.

  8. If the curry seems too thin, simmer uncovered for a few extra minutes to reduce.

  9. Taste and adjust seasoning with salt as needed. Stir in the sesame oil.

  10. Serve hot over jasmine rice.

Notes:

  • The spinach will cook down significantly, so don't be afraid to add what seems like a lot.
  • 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.
  • This stir-fry style of cooking helps maintain the texture of the vegetables better than the original recipe.
  • Feel free to add other vegetables you have on hand for more variety and nutrition.

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.

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!