Vegetable and Tofu Curry

Instructions

1. Step 1

   Use the cutting board and chef's knife to keep the mixed vegetable raw and bite-size, and keep the onion chopped and garlic minced. Keep the tofu drained, pressed, and bite-size, and use the grater for the ginger.

   Cookware: Chef Knife — prep, cutting board — prep, grater — prep

2. Step 2

   Heat 10.0 ml vegetable oil in the skillet over medium-high heat, add the tofu, and sauté with the wooden spoon for 7 minutes, turning occasionally, until lightly golden on several sides.

   Timer: 7 min (scalable)

   Ingredients used: 400.0 gr Tofu, 10.0 ml Vegetable Oil

   Cookware: skillet — medium-high heat, wooden spoon — stirring

3. Step 3

   Reduce the skillet to medium heat, add 20.0 ml vegetable oil, onion, garlic, ginger, and 3.0 gr salt, and sauté for 4 minutes until softened. Add curry powder and bloom for 1 minute, stirring until fragrant and evenly coating the mixture.

   Timer: 5 min (fixed)

   Ingredients used: 18.0 gr Curry Powder, 15.0 gr Garlic, 20.0 gr Ginger, 150.0 gr Onion, 3.0 gr Salt, 20.0 ml Vegetable Oil

   Cookware: skillet — medium heat, wooden spoon — stirring

4. Step 4

   Add mixed vegetable, coconut milk, and the remaining 3.0 gr salt to the skillet, stir with the wooden spoon, and bring to a gentle simmer over medium heat. Reduce to low heat and simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the curry is fragrant with a lightly thickened sauce; taste before serving.

   Timer: 20 min (scalable)

   Ingredients used: 400.0 ml Coconut Milk, 600.0 gr Mixed Vegetable, 3.0 gr Salt

   Cookware: skillet — low heat, wooden spoon — stirring