Well, hello 2021! After indulging throughout the holidays, I was gagging for an Asian-inspired dish. Oh, and I might add kinda fed up with meat (for the time being)! I always have curry pastes on hand for when the mood hits. They’re so versatile and add just a bit of drama to those who are looking to up their food game. Enter the humble, rather bland tofu. Discovered in China 2000 years ago. Did you know tofu comes in seven varieties (silken, medium, firm, fermented, and so forth)? I almost always buy the firm version as it keeps its shape and is super easy to stir-fry. To add flavour, tofu needs to be dressed up. Use the curry paste as a simple marinade and liberally brush the paste all over the tofu. Let sit for 10 to 15 minutes before using. My tofu curry recipe can be ready on the table in 30 minutes.
349g (12 oz.) firm tofu
2 cloves of garlic, minced
1 tablespoon finely grated fresh ginger
250g frozen chopped spinach
1 to 2 tablespoons red curry paste (can use green or yellow)
398ml (13 oz.) can Italian tomatoes
Drain tofu and pat dry with paper towel. Cut into four equal slices and pat dry each one. Brush with curry paste or sweet chili sauce. In a skillet add a splash of olive oil over medium-high heat. Add tofu slices and cook at least one minute before turning over. You want the tofu to have a golden brown colour. When all sides have been cooked, transfer from the skillet to a plate.
Add a bit more olive oil to the skillet if dry. Stir in garlic and ginger. Once fragrant, add curry paste and stir. Then pour in the canned tomatoes and break them up with a spoon. Cut tofu into manageable chunks and toss into the tomato sauce. Let bubble away for 10 or so minutes. Add frozen spinach. Stir to combine. Bring to a soft boil and allow any liquid from the spinach to dissipate.
When the curry is hot, serve in bowls topped with yogurt and chopped nuts.
the culinary chase’s note:
After adding the first tablespoon of paste, do a taste test, and adjust accordingly. Enjoy!