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Tofu and Broccoli Curry
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Source: https://recipheon.com/en/recipes/main-dishes/tofu-and-broccoli-curry
About this recipe
Tofu and broccoli curry is a plant-based main dish with a creamy coconut sauce, mild curry powder, and simple ingredients. Tofu provides a filling base, broccoli adds a green accent and slight crunch, and onion deepens the sauce's flavor. Sautéing the onion with the curry powder before adding the coconut milk helps the spice release more of its aroma. Add the broccoli so it softens but does not fall apart in the sauce. Serve immediately once the coconut milk has thickened slightly and coats the tofu and vegetables well.
Ingredients
180 g tofu
1 small head of broccoli
150 ml coconut milk
1 onion
1 teaspoon mild curry powder
1 tablespoon canola oil (about 12 g)
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Pat the tofu dry and cut it into cubes. Divide the broccoli into small florets and finely chop the onion.
Heat the oil in a frying pan over medium heat. Cook the onion for 2–3 minutes until softened. Add the curry powder towards the end and stir just until fragrant, without letting the spice burn.
Add the tofu and sauté briefly, then add the broccoli shortly afterward so it has time to soften but remains slightly firm.
Pour in the coconut milk and simmer over low heat for 6–8 minutes, stirring gently to avoid breaking the tofu. The cubes should be hot and the broccoli easy to pierce with slight resistance, still green and holding its shape. Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then fold in gently.
Serve right away, when the tofu cubes are coated in curry sauce and the broccoli remains slightly firm.
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