Directions
Title: “Thai Inspired Sweet and Spicy Tofu Curry”
Subtitle: “A Wholesome and Delicious Meal that Embraces Thai Cuisine”
Description: This is a creamy and hearty sweet and spicy curry made from tofu instead of meat. It features fresh vegetables, coconut milk, and a touch of heat, making it perfect for those who enjoy a good balance between savory and sweet flavor combinations.
Ingredients List:
– 1/2 cup cooked brown rice (white or wild rice can also be used)
– 1 tablespoon extra virgin olive oil
– 1 small onion, chopped finely
– 1 large carrot, shredded
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 (14.5oz) can full fat coconut milk
– 2 tablespoons tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon turmeric
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 block extra firm tofu, drained and cut into 1/2-inch cubes
Instructions:
1. Heat up your pot over medium high heat until hot enough to fry the tofu. Add about 1/2 tablespoon of the extra virgin olive oil and swirl it around the bottom of the pot.
2. Then, sauté the onions, carrots, and garlic in the same pot for 5 minutes, stirring occasionally.
3. Once they begin to soften and slightly color, add the remaining 1/2 tablespoon of extra virgin olive oil to the pan along with the ginger, garlic, and turmeric. Cook them together for another minute.
4. Next, pour in the coconut milk and let it simmer for 10 minutes while you continue to stir occasionally. Make sure not to boil the mixture too vigorously as it will break down the protein in the tofu.
5. While the coconut milk is simmering, mash the tofu blocks with a fork to ensure all air pockets have been removed. Set aside.
6. Meanwhile, in a separate bowl, combine the tomato paste, cumin, coriander, salt, and black pepper. Stir well to mix them evenly.
7. When the coconut milk has simmered for approximately 10 minutes, add the prepared tomato paste mixture to the pan. Give everything a good stir and allow the sauce to thicken slightly before continuing.
8. Finally, add the tofu back to the pot and stir in well. Continue cooking for another 5 minutes or so, until the tofu is fully incorporated and heated through.
9. Serve immediately or store leftovers in the refrigerator for up to three days.
Difficulty Level: Easy
Servings: 4-6 people
Nutrition Facts:
Calories per serving: 280 calories
Total Fat: 10.5g
Saturated Fat: 3.5g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 110mg
Total Carbohydrate: 26.5g
Dietary Fiber: 7.5g
Sugars: 0g
Protein: 8.5g
Total Time Needed: About 30 minutes
Note: For optimal taste and texture, use low-salt tofu. If using fresh herbs, remember to wash them thoroughly before use.
Steps
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1
Done
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Heat up your pot over medium high heat until hot enough to fry the tofu. Add about 1/2 tablespoon of the extra virgin olive oil and swirl it around the bottom of the pot. |
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2
Done
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Then, sauté the onions, carrots, and garlic in the same pot for 5 minutes, stirring occasionally. |
|
3
Done
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Once they begin to soften and slightly color, add the remaining 1/2 tablespoon of extra virgin olive oil to the pan along with the ginger, garlic, and turmeric. Cook them together for another minute. |
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4
Done
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Next, pour in the coconut milk and let it simmer for 10 minutes while you continue to stir occasionally. Make sure not to boil the mixture too vigorously as it will break down the protein in the tofu. |
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5
Done
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While the coconut milk is simmering, mash the tofu blocks with a fork to ensure all air pockets have been removed. Set aside. |
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6
Done
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Meanwhile, in a separate bowl, combine the tomato paste, cumin, coriander, salt, and black pepper. Stir well to mix them evenly. |
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7
Done
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When the coconut milk has simmered for approximately 10 minutes, add the prepared tomato paste mixture to the pan. Give everything a good stir and allow the sauce to thicken slightly before continuing. |
|
8
Done
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Finally, add the tofu back to the pot and stir in well. Continue cooking for another 5 minutes or so, until the tofu is fully incorporated and heated through. |
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9
Done
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Serve immediately or store leftovers in the refrigerator for up to three days. |
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10
Done
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10.5g |
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11
Done
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3.5g |
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12
Done
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26.5g |
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13
Done
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7.5g |
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14
Done
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8.5g |
