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Spinach Curry Sauce with Crispy Tofu Recipe

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A vibrant and healthy Spinach Curry Sauce paired with crispy seasoned tofu. This flavorful dish combines a creamy spinach curry blended with aromatic spices and crunchy tofu cubes, perfect for a satisfying vegetarian meal in just 35 minutes.

Ingredients

Spinach Curry Sauce

  • 1 tbsp olive oil
  • 2 yellow onions, peeled and chopped
  • 4 large cloves garlic, peeled and chopped
  • 1 inch piece of ginger, peeled and roughly chopped
  • 2 stalks celery, washed and chopped
  • 1/2 tsp turmeric
  • 3 tsp coriander
  • 1 tsp smoked paprika
  • 1 jalapeno
  • 1/2 cup vegetable stock
  • 1 bag fresh spinach (10 oz)
  • Salt and pepper to taste
  • Chili flakes and cilantro for garnish

Crispy Tofu

  • 1 tbsp olive oil
  • 1 pkg firm tofu, drained and diced
  • 3 tsp coriander
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

  1. Prepare the Tofu: Remove firm tofu from packaging and drain well. Wrap it in 4-5 layers of paper towels to absorb excess moisture and set aside.
  2. Prep Aromatics: Peel and chop onions and garlic. Peel ginger skin off and roughly chop. Wash and chop celery stalks.
  3. Cooking Setup: Choose to cook with either one pan or two pans. Two pans allow cooking crispy tofu and spinach curry sauce simultaneously, saving time.
  4. Cook Tofu: If using two pans, unwrap and dice tofu into bite-sized pieces. Heat 1 tbsp olive oil in a pan over medium heat, add tofu pieces, and cook undisturbed for 5 minutes to develop a crust.
  5. Sauté Onions: In the other pan, heat 1 tbsp olive oil and add chopped onions. Sauté for about 15 minutes, stirring frequently, until soft and translucent.
  6. Season Tofu: Return to tofu pan, add 3 tsp coriander and 1 tsp smoked paprika. Toss tofu to coat evenly. Let cook another 5 minutes on medium heat without stirring to maintain crispiness.
  7. Crisp Tofu Further: Toss tofu again and cook for an additional 5 minutes. If tofu isn’t crispy yet, cook 2-3 more minutes. Season with salt and pepper. Then remove from heat and set aside.
  8. Continue Curry Base: To the sautéed onions, add garlic and ginger. Sauté for 3 more minutes until fragrant.
  9. Add Spices and Celery: Add chopped celery, 3 tsp coriander, 1 tsp smoked paprika, and 1/2 tsp turmeric. Stir well and cook for 2-3 minutes to blend flavors.
  10. Blend Curry Sauce: Turn off heat and transfer the onion and celery mixture into a blender. Add jalapeno, vegetable stock, and the bag of spinach. Blend until smooth and creamy.
  11. Season Sauce: Taste the blended sauce and season with salt and pepper to preference.
  12. Serve: Pour the spinach curry sauce into a serving bowl. Either toss in the crispy tofu to combine or serve tofu on the side or drizzled over the sauce.

Notes

  • Pressing tofu before cooking removes excess moisture, which helps achieve a crispier texture when frying.
  • You can adjust the heat of the dish by adding more or fewer jalapenos and chili flakes.
  • Using two pans shortens cooking time, but the dish can be made with just one pan for simplicity.
  • Fresh cilantro garnish adds a bright herbal note complementing the curry flavors.
  • This recipe is vegetarian and can easily be made vegan by ensuring the stock is vegetable-based.

Find it online: http://bitezly.com/spinach-curry-sauce-with-crispy-tofu-recipe/