🍲 Easy Tofu Coconut Yellow Curry
This recipe is designed to be ready in about 35-40 minutes.
Ingredients
| Component | Amount | Notes |
| Tofu | 1 Block (14-16 oz) Extra-Firm Tofu | Drained and pressed. |
| Aromatics & Sauce | 2 Tbsp | Neutral oil (vegetable, canola, or coconut) |
| 1 Medium | Yellow Onion, sliced or diced | |
| 3-4 Cloves | Garlic, minced | |
| 1-inch piece | Fresh Ginger, minced or grated | |
| 3-4 Tbsp | Yellow Curry Paste (Check label for vegan status if needed) | |
| 1 Can (13.5 oz) | Full-Fat Coconut Milk (do not shake the can) | |
| 1 Cup | Vegetable Broth or water | |
| 1-2 Tsp | Brown Sugar or Coconut Sugar | |
| 1 Tbsp | Soy Sauce or Tamari (for gluten-free) | |
| Veggies | 1 Medium | Red Bell Pepper, sliced |
| 1-2 | Carrots, sliced on the diagonal | |
| 1 Cup | Broccoli Florets or chopped potato/sweet potato | |
| Finish | 1 Tbsp | Fresh Lime Juice |
| To Taste | Salt and freshly ground black pepper | |
| For Serving | Fresh Cilantro, Basil, and/or rice |
Instructions
1. Prep the Tofu (For Best Texture)
Cut the pressed tofu into 1-inch cubes.
Optional but recommended: Toss the tofu cubes with about 1 tablespoon of cornstarch and a pinch of salt.
In a large pot or deep skillet, heat 1 tablespoon of oil over medium-high heat. Add the tofu and cook for 5-8 minutes, turning occasionally, until the cubes are golden brown and slightly crispy on all sides.
1 Remove the tofu and set it aside.
2. Sauté the Aromatics
Add the remaining oil to the same pot/skillet. Add the sliced onion and cook until softened, about 3-5 minutes.
Add the minced garlic and ginger, and cook for about 1 minute until fragrant.
3. Build the Curry Base
Bloom the Paste: Stir in the yellow curry paste and cook for 1-2 minutes, stirring constantly. This "blooming" step deepens the flavor of the spices.
Add Creaminess: Open the can of coconut milk without shaking it. Scoop the thick coconut cream from the top and add about 1/4 cup of it to the pot. Stir to dissolve the curry paste. (The high fat content helps the spices "bloom" even more.)
4. Simmer the Curry
Pour in the rest of the coconut milk and the vegetable broth (or water).
Add the brown sugar, soy sauce/tamari, and a pinch of salt. Stir well.
Add the carrots and any tougher vegetables (like potatoes) and bring the mixture to a low simmer. Cover and cook for 10 minutes until the firmer vegetables are tender.
5. Add Final Veggies and Tofu
Add the bell pepper, broccoli florets, and the crispy pre-cooked tofu back into the curry.
Simmer, uncovered, for another 5 minutes or until the newer veggies are tender-crisp.
6. Finish and Serve
Remove the pot from the heat. Stir in the fresh lime juice.
Taste the curry and adjust seasonings: add more salt for savoriness, more sugar for sweetness, or a dash of lime for brightness.
Serve hot over jasmine rice, garnished generously with fresh cilantro or basil.
Enjoy! Let me know if you'd like a side dish suggestion to go with the curry!
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