Imagine a creamy, aromatic curry that transforms ordinary tofu into a mouthwatering masterpiece, all prepared with minimal effort and maximum flavor. This Instant Pot Tofu Curry is your ticket to an authentic Indian-inspired meal that will transport your taste buds to culinary heaven, without spending hours in the kitchen. Whether you're a busy professional, a health-conscious foodie, or simply craving a delicious vegetarian dish, this recipe promises to be your new go-to comfort food that's both nutritious and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 1 can coconut milk
- 2 tablespoons curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup spinach
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Drain the block of firm tofu and press it gently to remove excess moisture. Cut the tofu into even cubes, about 1-inch in size.
- Chop the onion finely, mince the garlic cloves, and mince the ginger. Set all the prepared ingredients aside.
- Turn on your Instant Pot and select the 'Sauté' function. Allow it to heat up for a couple of minutes.
- Once the Instant Pot is hot, add a splash of oil (such as vegetable or coconut oil) to the pot. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic and ginger to the pot, stirring frequently for an additional 1-2 minutes until fragrant.
- Stir in the curry paste, ensuring it coats the onions, garlic, and ginger evenly. Cook for another minute to enhance the flavors.
- Add the cubed tofu to the pot, gently folding it into the mixture to combine.
- Pour in the can of coconut milk, stirring to combine all the ingredients. Season with salt to taste.
- Add the spinach to the pot, pushing it down gently into the liquid.
- Close the Instant Pot lid and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 5 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and give the curry a gentle stir. Taste and adjust seasoning if necessary.
- Serve the tofu curry hot, garnished with fresh herbs if desired, alongside rice or naan for a complete meal.
Tips
- Tofu Preparation is Key: Always press your tofu before cubing to remove excess moisture. This helps the tofu absorb more flavor and achieve a better texture.
- Curry Paste Matters: Use a high-quality curry paste for the most authentic and rich flavor. Thai or Indian curry pastes work wonderfully.
- Don't Rush the Sauté: Take your time when sautéing onions, garlic, and ginger. This builds a flavor foundation for your entire dish.
- Customize Your Heat: Adjust the amount of curry paste to control the spice level. Start with less and add more if needed.
- Fresh Herbs Make a Difference: Garnish with fresh cilantro or Thai basil just before serving to add a burst of freshness.
- Storage Tip: This curry keeps well in the refrigerator for 3-4 days and often tastes even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 15g
Protein: 15g
Fat: 20g
Saturated Fat: 14g
Cholesterol: 0mg
