Ingredients
Scale
- 1 (14-16 ounce) block extra-firm tofu, pressed and cubed: The star protein, pressed to remove excess water for better texture and flavor absorption.
- 1 tablespoon coconut oil or vegetable oil: For sautéing and preventing sticking.
- 1 medium yellow onion, chopped: Forms the aromatic base of the curry.
- 2–3 cloves garlic, minced: Adds pungent depth and aroma.
- 1-inch piece fresh ginger, grated or minced: Provides a warm, zesty kick.
- 1 red bell pepper, sliced: Adds sweetness, color, and a slight crunch.
- 1 green bell pepper, sliced (optional, for color variation): Complements the red pepper with a slightly more savory note.
- 1 cup broccoli florets: Adds a nutritious green element and a pleasant texture.
- 1/2 cup snap peas or snow peas (optional): For a crisp, fresh bite.
- 2–4 tablespoons red curry paste (adjust to your spice preference): The heart of the curry flavor, providing spice, aromatics, and complexity. Choose a good quality brand.
- 1 (13.5-ounce) can full-fat coconut milk: Creates the rich, creamy sauce. Full-fat is essential for the best texture and flavor.
- 1/2 cup vegetable broth or water: Helps to thin the sauce to the desired consistency.
- 1 tablespoon soy sauce or tamari (for gluten-free): Adds umami and depth of flavor.
- 1–2 teaspoons maple syrup or brown sugar (optional, to balance flavors): Enhances sweetness and balances the spice and acidity.
- 1 tablespoon lime juice, freshly squeezed: Brightens the flavors and adds a touch of acidity.
- 1/2 cup fresh spinach or kale, roughly chopped (optional): Wilts into the curry, adding extra nutrients and color.
- Fresh cilantro or Thai basil, chopped, for garnish: Adds a final burst of freshness.
- Cooked rice (basmati, jasmine, or brown) or quinoa, for serving: The perfect vessel to soak up the delicious curry sauce.
Instructions
- Prepare the Tofu:
- If you haven’t already, press the tofu for at least 30 minutes to remove excess water. You can use a tofu press or wrap the block in paper towels or a clean kitchen towel and place something heavy on top (like a few cookbooks).
- Once pressed, cut the tofu into 1-inch cubes.
- In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat.
- Add the tofu cubes in a single layer (work in batches if necessary to avoid overcrowding).
- Pan-fry the tofu for 5-7 minutes per side, or until golden brown and slightly crispy on all edges.
- Remove the tofu from the skillet and set aside on a paper towel-lined plate. This step is crucial for achieving a pleasant texture; unbrowned tofu can be a bit bland in curries.
- Sauté the Aromatics:
- To the same skillet (add a touch more oil if needed), reduce the heat to medium.
- Add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent. Stir occasionally to prevent burning.
- Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Build the Curry Base:
- Add the red curry paste to the skillet with the onions, garlic, and ginger.
- Cook for 1-2 minutes, stirring constantly, until the curry paste is fragrant and slightly darkened. This step, often called “blooming” the spices, is vital for releasing the full flavor potential of the paste.
- Add Vegetables and Simmer:
- Add the sliced red bell pepper (and green, if using) and broccoli florets to the skillet. Stir to coat them with the curry paste mixture. Cook for 3-5 minutes, allowing the vegetables to soften slightly but still retain some crispness.
- Pour in the full-fat coconut milk and vegetable broth (or water). Stir well to combine, ensuring any bits of curry paste stuck to the bottom of the pan are incorporated into the sauce.
- Bring the mixture to a gentle simmer.
- Season and Thicken:
- Once simmering, stir in the soy sauce (or tamari) and maple syrup (or brown sugar, if using). Taste the sauce and adjust seasonings as needed. You might want more curry paste for heat, more soy sauce for saltiness, or more sweetener to balance.
- Reduce the heat to low, cover the skillet, and let the curry simmer for 10-15 minutes. This allows the flavors to meld together and the vegetables to cook through to your desired tenderness. The sauce will also thicken slightly during this time.
- Incorporate Remaining Ingredients:
- If using snap peas or snow peas, add them to the curry during the last 5 minutes of simmering, so they retain their crispness.
- Gently stir the pan-fried tofu cubes back into the curry. Allow them to heat through for a couple of minutes, soaking up the flavorful sauce.
- If using spinach or kale, add it now. Stir until the greens are just wilted into the sauce, which should only take a minute or two.
- Finish and Serve:
- Remove the skillet from the heat.
- Stir in the freshly squeezed lime juice. This final touch brightens all the flavors and adds a refreshing zing.
- Taste one last time and make any final adjustments to seasoning if necessary.
- Serve the Tofu Coconut Curry hot over cooked rice (basmati, jasmine, or brown) or quinoa.
- Garnish generously with fresh chopped cilantro or Thai basil. Optional additions like a sprinkle of red pepper flakes, toasted sesame seeds, or a lime wedge on the side also enhance the dish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 38g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 22g