Vegetable and Tofu Curry

Instructions

1. Step 1

   Pat the tofu dry and cut it into cubes. Heat 1 tbsp (15 ml) oil in a large skillet over medium heat, then cook the tofu until golden on several sides.

   Timer: 7 min (fixed)

   Ingredients used: 400.0 gr Firm Tofu, 15.0 ml Neutral Oil

   Cookware: Chef Knife, cutting board, large skillet, wooden spoon

2. Step 2

   Transfer the tofu to a plate. Add the remaining 1 tbsp (15 ml) oil, then cook the sliced onion and carrot over medium heat until the onion begins to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Carrot, 15.0 ml Neutral Oil, 150.0 gr Onion

   Cookware: large skillet, plate, wooden spoon

3. Step 3

   Add the bell pepper, broccoli, garlic, ginger, and red curry paste. Cook over medium heat, stirring frequently, until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 12.0 gr Garlic, 15.0 gr Ginger, 160.0 gr Red Bell Pepper, 45.0 gr Red Curry Paste

   Cookware: large skillet, wooden spoon

4. Step 4

   Stir in the coconut milk, vegetable stock, soy sauce, and sugar. Bring to a gentle simmer over medium heat, then reduce to low heat and cook until the vegetables are tender but not mushy.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 30.0 ml Soy Sauce, 8.0 gr Sugar, 250.0 ml Vegetable Stock

   Cookware: large skillet, wooden spoon

5. Step 5

   Return the browned tofu to the skillet and fold in the spinach. Simmer over low heat until the spinach wilts and the tofu is hot throughout.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Baby Spinach

   Cookware: large skillet, wooden spoon

6. Step 6

   Remove the skillet from the heat. Stir in the lime juice, salt, and chopped cilantro, then serve.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lime Juice, 3.0 gr Salt

   Cookware: large skillet, wooden spoon