🧂 Ingredients

• 1 block firm or extra-firm tofu, pressed
• 1 tbsp cornstarch
• pepper
• 2 tbsp oil
• 1 tbsp coconut oil
• 1 small onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp curry powder
• 1 tsp paprika
• 2 fresh tomatoes
• 2 cups broccoli florets
• 1 can coconut milk
• 1 tsp sugar
• ½ lime or lemon
• fresh cilantro
• 1½ cups basmati rice (or jasmine)
• 3 cups water
• salt

📖 Instructions

Serves: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Level: Easy

🍚 Cook the Rice
Rinse rice under cold water until the water runs clear.
In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes.
Remove from heat and let steam with the lid on for 5 minutes before fluffing.

🍽 Prepare the Tofu
Pat tofu dry and cut into 1-inch cubes.
Toss gently with cornstarch, salt, and pepper.
Heat oil in a skillet and pan-fry tofu until golden on all sides (about 8–10 minutes). Set aside.

🥄 Make the Curry
In a large pan or pot, heat oil over medium heat. Sauté onion until soft (about 5 minutes).
Add garlic and ginger; cook until fragrant (1 minute).
Stir in curry powder (or a mix of turmeric, cumin, coriander, and garam masala) and paprika. Toast for 30 seconds.
Add tomatoes, scraping up any spices from the pan. Cook for 3–5 minutes to reduce slightly.
Pour in coconut milk, sugar (if using), and season with salt.
Simmer for 8–10 minutes until thickened slightly. Stir occasionally.
Add the pan-fried tofu and broccoli florets and let it simmer in the sauce for 5 more minutes.
Finish with lime juice and garnish with cilantro.

4. 🍴 Serve
Scoop warm rice into bowls.
Ladle the tofu curry over the top.
Garnish with extra herbs, chili flakes, or a swirl of coconut milk if you like.

🌟 Optional Add-Ins:
Add spinach, peas, or chopped bell peppers in the last few minutes of simmering.
Use chickpeas instead of tofu for variation.
Add cashews or raisins for texture and sweetness.