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Vegetables with Tofu n’ Spinach Recipe

by Sonia on May 31, 2010

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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.

Vegetables with Tofu n' Spinach Recipe
Serves: serves 4 people
  • 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
  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.
  4. 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.

  • Thanks U and to your husband for the lovely entry ….looks yummy..and nice pics :)
    .-= Priti´s last blog ..Fusilli with Stir fried Veggies =-.

    ~ Thank you Priti for hosting this event! :)

  • The dish looks really tasty especially with the crisp tofu cubes and the sauce.

    ~ Thank you Sanjay! It does taste really good. :)

  • Thai curry looks perfect. “He” did an excellent job.

    ~ Thank you Pavani! He is very happy to to read ur message. :)

  • PJ

    may top chef fever spread everywhere and all the husbands get into the kitchen more often like yours :D

    Thai curry looks so yummy and delicious! He sure did an excellent job! Oooh I love to pick and eat all those babycorns in there (I always pick out all the interesting ingrdients from a thai curry and my husband deals with the leftovers ;))
    .-= PJ´s last blog ..Chocolate brownies =-.

    ~ PJ, LOL! :D I wish the same. You’re a vegetableholic, I think. ;) And bunch of thanks for your kind words. :)

  • Hi Sonia, thanks for stopping by OOTG :) Thai curry is a favorite of mine — thanks to you and your hubby for sharing this!
    .-= Linda´s last blog ..Try, Try Again… =-.

    ~ Thank you Linda for stopping here. It’s our pleasure! :)

  • Hi sonia, thanks for visiting my blog and for your lovely comment..appreciated…that thai curry looks delicious…thanks for sharing this recipe guys..lovely pics!

    ~ Thank you Suman for your words.

  • have bookamarked the recipe.I get nice red curry paste over here, so iam gonna try this soon.

    ~ Do try this, Sumi and let me know. :)

  • Cham

    Hehe u ve a chef in ur kitchen! Made with prefection and love, huh, lucky gal :)

    ~ Yes Cham, he did perfect job. Thanks. :)

  • kum

    Vegetables with tofu and spinach looks so YUM!
    .-= kum´s last blog ..Oats Upma =-.

    ~ Kum, welcome here and thank you. :)

  • This is super yumm. You got me drooling!

    ~ Thank you Preeti. I was drooling too. :)

  • great going!!!

    ~ yeah. :)

  • Wow !! yummy, I am bookmarking all ur tofu recipes.
    .-= Sashi´s last blog ..Banana Walnut Bread =-.

  • Jagruti

    Hey Sonia
    thai curry looks awesome..kudos to your hubby…pics looks great!!

  • Thats so sweet of your hubby, curry looks fantastic!

  • Eileen Lee

    This recipe is printed in “Food of the World: Thailand” by Judy Williams page 104

  • Lee

    Looks amazing, Sonia! This is exactly the kind of dish I love to make.

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