Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand? Our Jungle Curry with Tofu is not just a dish; it's an experience bursting with bold flavors and aromatic spices that will leave you craving more. Perfect for both seasoned chefs and kitchen novices, this easy-to-follow recipe showcases the delightful combination of crispy tofu and fresh vegetables swimming in a rich coconut curry sauce. With just 45 minutes of your time, you can whip up a meal that’s not only satisfying but also a feast for the eyes. So, roll up your sleeves and get ready to impress your family and friends with this exotic delight!
Ingredients
- 1 block of firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can coconut milk
- 1 cup mixed vegetables (bell peppers, carrots, etc.)
- 1 tablespoon soy sauce
- Fresh basil leaves for garnish
Instructions
- Begin by preparing your ingredients. Drain the firm tofu and press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, carefully add the cubed tofu. Fry the tofu for about 5-7 minutes, turning occasionally, until it is golden brown on all sides. Remove the tofu from the skillet and set it aside on a plate lined with paper towels to absorb any excess oil.
- In the same skillet, add the sliced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for an additional 1-2 minutes, making sure not to burn the garlic.
- Add 1 tablespoon of red curry paste to the skillet and stir well to combine with the onions and garlic. Cook for about 2 minutes to allow the flavors to meld.
- Pour in the can of coconut milk, stirring constantly to dissolve the curry paste completely into the milk. Bring the mixture to a gentle simmer.
- Once the coconut milk is simmering, add the mixed vegetables (such as bell peppers and carrots) to the skillet. Stir well and let the vegetables cook for about 5-7 minutes, or until they are tender but still crisp.
- Return the fried tofu to the skillet and gently mix it with the curry and vegetables. Add 1 tablespoon of soy sauce for seasoning, and stir to combine everything evenly.
- Allow the curry to simmer for an additional 5 minutes to heat through and allow the flavors to meld together.
- Once done, remove the skillet from heat. Taste the curry and adjust seasoning if necessary, adding more soy sauce or red curry paste if desired.
- Serve the Jungle Curry with Tofu hot, garnished with fresh basil leaves. This dish pairs well with steamed jasmine rice or rice noodles.
Tips
- Press the Tofu: Make sure to press the tofu well to remove excess moisture; this will help it achieve that perfect golden-brown texture when frying.
- Customize Your Veggies: Feel free to use any mixed vegetables you have on hand! Bell peppers, carrots, and even snap peas work beautifully in this dish.
- Adjust the Spice Level: If you prefer a spicier curry, add more red curry paste or a pinch of chili flakes to suit your taste.
- Simmer for Flavor: Allow the curry to simmer for a few extra minutes before serving to let all the flavors meld together beautifully.
- Garnish for Freshness: Don’t skip the fresh basil leaves! They add a burst of freshness that elevates the dish even further.
- Serve with Rice: This Jungle Curry pairs wonderfully with steamed jasmine rice or rice noodles, making it a complete meal that’s sure to satisfy.
Nutrition Facts
Calories: 280kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
