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Spicy Tofu and Vegetable Curry with Coconut Milk
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, cubed
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 cup of broccoli florets
- 1 carrot, sliced
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the sliced red bell pepper, broccoli florets, and sliced carrot to the skillet. Cook for 5-7 minutes, or until the vegetables are slightly tender.
- Pour in the coconut milk and stir in the red curry paste, soy sauce, brown sugar, turmeric, cumin, and cayenne pepper. Season with salt and pepper to taste.
- Add the cooked tofu back into the skillet and simmer for an additional 5-7 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro and serve the spicy tofu and vegetable curry over steamed rice or with naan bread. Enjoy!
The Spicy Tofu and Vegetable Curry with coconut milk is a delightful fusion of flavors and textures. Originating in Southeast Asia, this dish has a rich history dating back centuries. Renowned chefs in Thailand and Malaysia have perfected this recipe, infusing it with their unique culinary expertise. The addition of coconut milk lends a luscious creaminess to the curry, elevating its taste to new heights. The key to achieving the perfect balance of spice and creaminess lies in the quality of the coconut milk and the precise blend of aromatic spices. Today, the best versions of this dish can be savored in authentic Thai and Malaysian restaurants. The essential ingredients for this dish include firm tofu, an array of fresh vegetables, red curry paste, coconut milk, and a medley of spices such as turmeric, cumin, and coriander. For a vegan alternative, this dish can also be made with plant-based protein sources like tempeh or seitan. Whether enjoyed with fragrant jasmine rice or flaky roti, this Spicy Tofu and Vegetable Curry with coconut milk is a true culinary delight that tantalizes the taste buds with every creamy, spicy bite.
40 min
4
320 calories
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