Spicy Coconut Tofu with Fennel
What Started it all:
Tofu, Fennel bulb, coconut milk, stove
Let's take tofu and fennel to a whole new level with this bold, spicy coconut curry. This dish is perfect for when you want something rich and flavorful that still packs a punch. Get ready to light up your taste buds!
Ingredients
- 1 block of firm tofu, cubed
- 1 large fennel bulb, thinly sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon chili flakes (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice (for serving)
Instructions
- Prep the tofu and fennel by pressing the tofu and cutting it into cubes, as well as thinly slicing the fennel bulb.
- Cook the aromatics by heating vegetable oil, sizzling cumin seeds, and sautéing chopped onion, garlic, and ginger until golden brown.
- Add curry powder, turmeric powder, and chili flakes to the pan, stirring well to combine and cooking for about 1 minute.
- Cook the tofu and fennel by adding tofu cubes to the pan, stirring to coat in spices, and adding sliced fennel to sauté until softened.
- Create the sauce by pouring in coconut milk, bringing to a simmer, seasoning with salt, and letting it simmer for 10 minutes to thicken.
- Finish and serve by garnishing with fresh cilantro and serving hot over cooked basmati rice.
This spicy coconut tofu with fennel is a perfect example of how to take simple ingredients and turn them into a dish bursting with bold flavors. Enjoy this fiery creation with family and friends, and let the flavors transport you to a culinary adventure!