the_information_nexus/food_related/tofu_curry.md

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.

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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!