Try this 10-ingredient tofu curry for a quick, easy, and satisfying weeknight dinner! It’s packed with Thai-style seasonings and vibrant veggies bathed in a creamy coconut broth. Serve it with jasmine rice and fresh herbs for a healthy yet comforting dish.
Press and cube the tofu, then fry it in a large, non-stick skillet until it’s golden brown on each side. You can also cook it at 400F for 10 minutes in the air fryer if you have one. Make sure to toss it halfway for even crisping.
Cook the shallots and sliced bell pepper with some oil in a large pot until they’re soft, then add the garlic, ginger, and curry paste.
Pour in the coconut milk and vegetable broth, stirring until combined. Let the curry simmer for about 10 minutes before adding the cooked tofu cubes and spinach. Let the spinach wilt, then season it with salt to taste. Happy eating!