Description
This Tofu Curry is a flavorful and comforting dish that combines crispy tofu, creamy coconut milk, and vibrant vegetables. Perfect for a quick weeknight dinner or meal prep!
Ingredients
Scale
- 14 oz Super Firm Tofu
- 2 tbsp Cornstarch
- 2 tbsp Olive Oil
- 1 cup Brown Rice
- 1 medium Yellow Onion, diced
- 1 medium Red Pepper, sliced
- 3 Garlic Cloves, minced
- 1 tbsp Fresh Ginger, grated
- 1 can (13.5 oz) Coconut Milk
- 2 tbsp Red Curry Paste
- 2 tbsp Soy Sauce
- 1 tbsp Coconut Sugar
- 2 cups Spinach
- 1/4 cup Cilantro, chopped
- 2 tbsp Lime Juice
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Press the tofu to remove excess moisture and cube it.
- Coat tofu cubes with cornstarch and fry in oil until golden brown.
- Sauté diced onions and red peppers until translucent.
- Add minced garlic and grated ginger, cooking for an additional minute.
- Stir in red curry paste and let it cook briefly.
- Pour in coconut milk, soy sauce, and coconut sugar, then simmer.
- Add fresh spinach until wilted, then fold in the tofu to combine.
- Serve over cooked brown rice, garnished with cilantro.
Notes
Pressing the tofu is key to achieving crispiness.
Feel free to use other vegetables like broccoli or cauliflower.
For a spicy kick, add extra red curry paste or chili.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg