This Tofu and Vegetable Curry is a hearty, colorful dish made with soft tofu and a mix of fresh vegetables. It’s simmered in a tasty, mildly spicy sauce that melts in your mouth.
I like to imagine I’m a chef on a cooking show while I stir this up. It’s quick to make and smells so good, I can’t wait to taste it!
For a extra kick, add a dash of hot sauce or serve with some crusty bread. It’s perfect for a fast, healthy dinner anyone will enjoy.
Ingredients & Substitutions
Tofu: Firm tofu provides a nice texture in this dish. I press out excess moisture first so it crisps up nicely when cooked. If you prefer, you can replace it with tempeh or paneer for a different but tasty protein option.
Vegetables: Common choices are bell peppers, carrots, and spinach. I like to prep everything ahead to speed up cooking. Zucchini or snap peas are great substitutions if you want variety or are swapping in what you have.
Curry Paste: This is the flavor base, usually red or green. I recommend a good-quality paste; however, a blend of chili, garlic, and spices can work in a pinch. Adjust spice level to your liking by adding more or less curry paste.
Coconut Milk: It adds creaminess and richness. I shake the can well before opening to mix the cream and liquid. Light coconut milk is a lighter option, but full-fat gives a more decadent taste. Non-dairy cream can be a substitute if needed.
How do I sear tofu without it sticking or falling apart?
Start with pressed, cubed tofu and pat it dry. Use a non-stick or well-oiled pan over medium heat. Place tofu pieces in a single layer and don’t move them for a few minutes. Flip once they’re golden, then cook until all sides are crispy.
- Use a non-stick pan or add enough oil to prevent sticking.
- Let tofu sit undisturbed for 3-4 minutes so it forms a crust.
- Carefully flip or turn pieces to brown all sides evenly.
- Avoid overcrowding the pan to keep everything crispy.
How to Make Tofu and Vegetable Curry?
Ingredients You’ll Need:
Vegetables
- 1 cup chopped bell peppers
- 1 cup chopped carrots
- 1 cup chopped broccoli
Protein
- 14 oz firm tofu, cubed
Sauces and Spices
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
others
- 2 tablespoons vegetable oil
- Salt and pepper to taste
How Much Time Will You Need?
准备时间: 10分钟, 烹饪时间: 20分钟, 总时间: 30分钟
Step-by-Step Instructions:
1. Prepare the ingredients
Chop all the vegetables and cube the tofu. Mince garlic and grate ginger. Gather all ingredients before cooking starts.
2. Cook the tofu
Heat 1 tablespoon of oil in a pan over medium heat. Add tofu and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. Sauté aromatics
In the same pan, add the remaining oil. Saute garlic and ginger for 1 minute until fragrant.
4. Add vegetables and curry powder
Stir in chopped vegetables and curry powder. Cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk and soy sauce
Add coconut milk and soy sauce. Bring to a gentle simmer. Cook for 10 minutes until vegetables are tender.
6. Combine tofu and season
Return tofu to the pan. Mix well and cook for another 2-3 minutes to heat through. Season with salt and pepper.
7. Serve
Serve hot over rice or noodles. Enjoy your tasty tofu and vegetable curry!
