Ingredients
- 14 oz firm tofu, cubed
- 2 tablespoons oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1½ cups coconut milk
- 1/2 cup vegetable broth or water
- 2 tablespoons curry paste or curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 1 tablespoon soy sauce or salt (adjust to taste)
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Directions
Step 1:
Heat oil in a pan over medium heat. Lightly sauté tofu cubes until golden. Remove and set aside.
Step 2:
In the same pan, add onion and cook until soft.
Step 3:
Add garlic and ginger; sauté until fragrant.
Step 4:
Stir in curry paste, turmeric, and cumin. Cook for 1 minute to release flavors.
Step 5:
Add vegetables, coconut milk, and vegetable broth. Simmer for 8–10 minutes until vegetables are tender.
Step 6:
Return tofu to the pan and gently stir. Simmer for another 5 minutes.
Step 7:
Finish with soy sauce and lime juice. Garnish with fresh cilantro.
