Ginger Garlic Tofu Curry Recipe
Description:
Ginger Garlic Tofu Curry is a rich and creamy coconut-based curry that blends the sharpness of ginger and garlic with the warmth of turmeric and garam masala. Tofu, a high-protein ingredient, makes this dish not only flavorful but also nutritious, making it perfect for a healthy, plant-based dinner.
Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu | 150 grams, cubed |
| Fresh Ginger | 1-inch piece, finely chopped or grated |
| Garlic | 3 cloves, minced |
| Carrot | 1, chopped |
| Green Onions | 1/4 cup, chopped |
| Green Onion Leaves | 1/4 cup, chopped |
| Green Chilies | 2, chopped |
| Coconut Milk | 1/4 cup |
| Vegetable Stock | 1/2 cup |
| Turmeric Powder | 1/2 teaspoon |
| Black Pepper Powder | To taste |
| Garam Masala Powder | 1 teaspoon |
| Red Chili Sauce | 1 teaspoon |
| Salt | To taste |
| Soy Sauce | 1 teaspoon |
| Cornflour | 1 teaspoon |
| Water | 2 tablespoons (to dissolve cornflour) |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions
-
Prepare the Ingredients:
Begin by gathering and prepping all your ingredients. Cube the tofu, chop the ginger, garlic, and vegetables (carrot, green onions, and chilies). -
Sautรฉ Ginger and Garlic:
In a wok or deep pan, heat a little oil over medium heat. Add the finely chopped ginger and garlic and sautรฉ them until they turn golden brown, releasing their fragrant aroma. -
Cook the Vegetables:
Once the ginger and garlic are golden, add the chopped green onions, green chilies, and green onion leaves. Stir everything together, allowing it to cook for a couple of minutes. Then, add the chopped carrot and continue to stir-fry for another 3-4 minutes. -
Spice It Up:
Now, add the turmeric powder, black pepper powder, and red chili sauce. Mix well to ensure all the ingredients are evenly coated with the spices. Let this cook for 1 minute to let the spices infuse the vegetables. -
Add Liquid Ingredients:
Pour in the vegetable stock, followed by the coconut milk. Stir everything together and cover the pan. Let it simmer for about 10 minutes, allowing the flavors to meld together and the vegetables to soften. -
Add Tofu and Simmer:
After 10 minutes, add the cubed tofu into the curry. Season with soy sauce and salt to taste. Let it cook for an additional 6-7 minutes, stirring occasionally to ensure the tofu absorbs the flavors of the curry. -
Thicken the Curry:
In a small bowl, mix the cornflour with 2 tablespoons of water to create a smooth slurry. Add this mixture to the curry, stirring constantly. Let the curry cook for another 2 minutes to thicken and coat the tofu and vegetables. -
Serving:
Once the curry has thickened to your desired consistency, remove from heat. Serve the Ginger Garlic Tofu Curry hot with boondi raita and lachha paratha for a wholesome, satisfying meal.
This Ginger Garlic Tofu Curry combines the creaminess of coconut milk with the vibrant flavors of ginger, garlic, and spices. It’s perfect for a hearty and healthy dinner. Enjoy it as a nourishing vegetarian option thatโs high in protein and bursting with flavor!
