Vegetables with Tofu n’ Spinach Recipe

Thanks heaps to Masterchef Australia! This season’s best program of channel 10 has kicked dear hubby off to our kitchen. The level of interest and enthusiasm for food has certainly sprung up and it’s fairly good for me, of course! ;) Last week, my hubby borrowed a book from his boss and that book was Curry Bible by Mridula Bajlikar. Yeah, his Aussie boss prepares various Indian dishes from Indian authors’ books. Dear hubby surprised me when he announced that he’ll prepare something from his book. Awww…so sweet of him! :)

I thought it’s perfect idea and time as Priti from Indian Khana has announced the wonderful event of His Cooking event. I’ve done nothing but writing and photography. Actually, I was not allowed to step in my own kitchen until our dinner is ready. Meanwhile, I was slurping my hot coffee, cuddled into my favorite blanket and watching a movie. Ha! Remember, it’s winter in Australia. Well, here I’m sharing you his delicious Thai curry. I couldn’t believe that he can make a delicious food except pizza and pasta. Oh man! I totally relished to it. Truly delicious it was! Kudos to him. :)

Now, I do hope he will borrow another book from his colleague or local library and make another dish soon. ;) Till then, here you go for recipe.

 Print Recipe!

Vegetables with Tofu n’ Spinach Recipe (serves 4 people)

Ingredients:

2 tbsp vegetable oil, for shallow frying tofu
225 gms/8 oz firm tofu, drained and cut into cubes
2 tbsp vegetable or groundnut oil
2 onions, chopped
2 garlic cloves, chopped
1 fresh red chilli, deseeded and sliced
2 celery sticks, diagonally sliced
225 gms/8 oz mushrooms, thickly sliced  ~ he used 3 button mushrooms only
115 gms/4 oz baby corn cobs, cut into half
1 red pepper, deseeded and cut into strips
3 tbsp Thai red curry paste (he used store bought one)
400 ml coconut milk
1 tsp soft brown sugar
2 tbsp Thai soy sauce
1 tbsp sweet paprika (for nice color, optional)
225 gm/8 oz baby spinach leaves

How to:

1) Heat the oil for shallow frying in a non-stick pan. Add the tofu cubes, in batches and cook for 4-5 mins, until crisp and brown all over. Remove and drain on kitchen paper.

2) Heat the 2 tbsp of oil in a wok or frying pan and stir-fry the onions, garlic and chilli for 1-2 mins, until they start to soften. Add the celery, mushrooms, corn cobs and red pepper and stir-fry for 3-4 mins, until they soften yet crunchy.

3) Stir in the curry paste and coconut milk and gradually bring to the boil. Add the sugar, sweet paprika  and soy sauce and then the baby spinach leaves. Cook, stirring constantly, until the spinach has wilted. Add tofu and remove from the fire.

Serve immediately with piping hot jasmine rice.

These bowls goes to His Cooking event, hosted by Priti of Indian Khana. Thank you Priti! :)

This recipe is adapted from Curry Bible, by Mridula Bajlikar.

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