Spicy Tofu and Vegetable Curry

Instructions

1. Step 1

   Pat the drained tofu dry with a clean kitchen towel, then cut it into 2 cm cubes.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tofu

   Cookware: Chef Knife, cutting board, kitchen towel

2. Step 2

   Heat the oil in a large deep skillet over medium heat. Add the prepared tofu and cook, turning occasionally, until golden on several sides; transfer it from the skillet with a slotted spoon.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: large deep skillet, slotted spoon

3. Step 3

   Add the onion and carrots to the skillet. Cook over medium heat, stirring occasionally, until the onion softens.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Carrot, 1.0 piece Yellow Onion

   Cookware: large deep skillet, wooden spoon

4. Step 4

   Add the garlic, ginger, and red curry paste. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Fresh Ginger, 12.0 gr Garlic, 45.0 gr Thai Red Curry Paste

   Cookware: large deep skillet, wooden spoon

5. Step 5

   Stir in the coconut milk, vegetable stock, soy sauce, and brown sugar. Bring to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Brown Sugar, 400.0 ml Coconut Milk, 30.0 ml Soy Sauce, 180.0 ml Vegetable Stock

   Cookware: large deep skillet, wooden spoon

6. Step 6

   Add the broccoli and bell pepper, then return the browned tofu to the skillet. Simmer over medium heat until the vegetables are tender and the sauce has thickened slightly.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 1.0 piece Red Bell Pepper

   Cookware: large deep skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat. Stir in the lime juice and basil, then serve the curry hot.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Fresh Basil, 1.0 piece Lime

   Cookware: large deep skillet, wooden spoon