Equipment
Ingredients
Aromatics & Spices
- 30 ml coconut oil, liquid
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 15 g fresh ginger, grated or minced
- 15 g mild curry powder
- 5 g ground turmeric
Main Components
- 400 g firm tofu, pressed and cubed (2cm)
- 250 g broccoli florets, bite-sized pieces
- 150 g red bell pepper, sliced into strips
- 100 g carrots, sliced into coins
Liquids & Seasoning
- 400 ml full-fat coconut milk
- 120 ml vegetable stock
- 30 ml tamari or soy sauce
- 10 ml maple syrup
- 15 ml lime juice, freshly squeezed
Nutrition (per serving)
Method
Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top (like a skillet) for 10-15 minutes to press out excess water. Cut into 2cm cubes.
Heat half the coconut oil in a large pot over medium-high heat (190°C/375°F). Add the tofu cubes and sear, undisturbed, until golden brown on at least two sides. Remove tofu from the pot and set aside.
Lower heat to medium (175°C/350°F). Add the remaining oil, diced onion, and carrots. Sauté until the onion is translucent and soft.
Add the minced garlic, ginger, curry powder, and turmeric. Stir constantly for 60 seconds until fragrant to bloom the spices, taking care not to burn them.
Deglaze the pot with the vegetable stock, scraping up any fond. Pour in the coconut milk, tamari, and maple syrup. Bring to a gentle simmer.
Add the broccoli florets and red bell pepper strips. Simmer gently for 5-7 minutes until vegetables are tender-crisp. Return the tofu to the pot for the last 2 minutes to warm through.
Remove from heat. Stir in the fresh lime juice. Taste and adjust salt or acidity as needed before serving.
Chef's Notes
- Blooming the spices (Step 4) is the most critical technical step; frying the spices in fat releases fat-soluble flavor compounds that boiling water cannot extract.
- For the creamiest texture, use full-fat canned coconut milk, not the beverage type found in cartons.
- The acid from the lime juice added at the very end brightens the dish and cuts through the richness of the coconut fat—do not skip it.
- If you prefer softer vegetables, add the broccoli at the same time as the carrots.
Storage
Refrigerator: 4 days — Flavors deepen significantly overnight. Store in an airtight container.
Freezer: 1 month — Tofu texture becomes more spongy/chewy upon freezing; vegetables may lose crispness.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water if the sauce has thickened.
