Coconut Curry Tofu

🛒 Ingredients

• Extra-firm tofu, pressed and cubed 100 g · 100 kcal
• Full-fat coconut milk 80 g · 160 kcal
• Vegan red curry paste 10 g · 15 kcal
• Yellow onion, chopped 40 g · 16 kcal
• Garlic, minced 5 g · 7 kcal
• Fresh ginger, grated 3 g · 2 kcal
• Red bell pepper, sliced 50 g · 15 kcal
• Fresh spinach 70 g · 16 kcal
• Vegetable broth 60 g · 5 kcal
• Lime juice 10 g · 3 kcal
• Tamari (gluten-free soy sauce) 10 g · 8 kcal
• Coconut oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu for 15-20 minutes to remove excess water, then cut into 1-inch cubes. Heat coconut oil in a large skillet or pot over medium-high heat.
2. Add the tofu cubes to the hot oil and cook until golden brown and slightly crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
3. In the same pan, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
4. Stir in the red curry paste and cook for 1 minute, stirring constantly, until very fragrant. Pour in the vegetable broth and full-fat coconut milk, then add the sliced red bell pepper.
5. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes until the bell pepper is crisp-tender. Stir in the lime juice, tamari, and the reserved cooked tofu.
6. Finally, stir in the fresh spinach and cook just until it wilts, about 1-2 minutes. Serve immediately over rice or noodles, garnished with fresh cilantro if desired.