Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Indonesia? This Indonesian Tofu Vegetable Curry is not just a meal; it’s a delightful explosion of flavors that will leave you craving more! With its creamy coconut base and aromatic spices, this dish is a perfect blend of health and indulgence, making it an ideal choice for both weeknight dinners and special occasions. Plus, it's quick to prepare, taking just 45 minutes from start to finish! Dive into this recipe to discover how easy it is to create a restaurant-quality dish in your own kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 can coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Drain the firm tofu and press it gently to remove excess moisture. Cut the tofu into bite-sized cubes and set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic and ginger to the skillet, stirring continuously for about 1 minute until fragrant. Be careful not to let them burn.
- Next, add the chopped bell pepper and sliced carrots to the skillet. Sauté the vegetables for about 5-7 minutes until they begin to soften.
- Once the vegetables are tender, add the cubed tofu to the skillet. Gently stir to combine and allow the tofu to cook for about 5 minutes, letting it brown slightly on all sides.
- Sprinkle the curry powder over the tofu and vegetables, stirring well to ensure everything is evenly coated with the spices. Cook for an additional 2 minutes to allow the spices to bloom.
- Pour in the can of coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the curry to cook for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Season the curry with salt and pepper to taste. Adjust the seasoning as needed, depending on your preference.
- Once the curry is ready, remove it from the heat and let it sit for a couple of minutes. This will allow the flavors to meld together.
- Serve the Indonesian Tofu Vegetable Curry over steamed rice or with flatbread. Garnish with fresh cilantro before serving for an added burst of flavor and color.
Tips
- Press the Tofu: For the best texture, make sure to press the tofu for at least 15 minutes before cooking. This helps remove excess moisture, allowing it to absorb more flavor and achieve a nice golden crust when cooked.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, snap peas, or spinach can all make great additions to this curry.
- Adjust the Spice Level: If you prefer a bit of heat, consider adding some chopped chili peppers or a dash of chili powder when you add the curry powder.
- Let It Simmer: Allowing the curry to simmer gently for the full 15 minutes lets the flavors meld beautifully. Don’t rush this step for the best taste!
- Garnish for Freshness: Always finish your curry with a sprinkle of fresh cilantro. It adds a burst of freshness that elevates the dish and makes it visually appealing.
- Serve with Sides: This curry pairs wonderfully with steamed jasmine rice or warm flatbreads, perfect for soaking up the delicious sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 0mg
