Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large saucepan of water to a boil and carefully add the tofu. Reduce to a simmer and leave it for 5 minutes. Then remove the tofu and leave it to sit on some kitchen paper until its added to the curry later.
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For
4
M
I
600
g
Firm tofu, cut into large cubes
1
cup
Water
200
g
Baby spinach
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Per Serving
Calories
156kcal
Fat
4g
Carbs
16g
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We really recommend fresh firm tofu from an Asian supermarket if you can get it, but otherwise you can use extra-firm tofu from the supermarket no problem. Boiling the tofu gives it a bouncier texture and creamier middle - you could easily skip this step if you're not bothered about that, or just not a fan. Almond milk - we like to make low saturated fat meals so we used unsweetened almond milk in this recipe, it is delicious with coconut milk, which is what it would usually call for. You could also, alternatively, use unsweetened soy milk as this will add more protein too.
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Melinda C
3 months ago
It was pretty good, I am not sure if I'd make it again.
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Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large saucepan of water to a boil and carefully add the tofu. Reduce to a simmer and leave it for 5 minutes. Then remove the tofu and leave it to sit on some kitchen paper until its added to the curry later.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
600
g
Firm tofu, cut into large cubes
1
cup
Water
200
g
Baby spinach
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
156kcal
Fat
4g
Carbs
16g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
We really recommend fresh firm tofu from an Asian supermarket if you can get it, but otherwise you can use extra-firm tofu from the supermarket no problem. Boiling the tofu gives it a bouncier texture and creamier middle - you could easily skip this step if you're not bothered about that, or just not a fan. Almond milk - we like to make low saturated fat meals so we used unsweetened almond milk in this recipe, it is delicious with coconut milk, which is what it would usually call for. You could also, alternatively, use unsweetened soy milk as this will add more protein too.
Only visible to you
Made it?
Rice or naan
Cancel
Melinda C
3 months ago
It was pretty good, I am not sure if I'd make it again.
Like
Reply
Cancel
