Korean-style Tofu Curry

Korean-style Tofu Curry combines the rich flavors of Korean spices with the creamy texture of Japanese curry, creating a comforting vegan dish that's perfect for supper. This vibrant curry is packed with nutritious vegetables and protein-rich tofu, making it both satisfying and wholesome.

Ingredients

• Firm tofu - 300 grams
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Soy sauce - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Green onions - for garnish
• Sesame seeds - for garnish

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
4. Stir in the carrot, zucchini, and red bell pepper, and cook for about 5-7 minutes until the vegetables start to soften.
5. Add the curry powder and gochugaru, stirring to coat the vegetables evenly, and cook for another 2 minutes.
6. Pour in the coconut milk and vegetable broth, then add the soy sauce. Bring the mixture to a gentle simmer.
7. Add the cubed tofu to the curry and cook for an additional 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
8. Serve the curry hot, garnished with sliced green onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu.
• Loaded with vitamins and minerals from fresh vegetables.

Tags