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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Vegetables with Tofu & Spinach (Curry)

In the last 2 years I have discovered I love curry. Years ago I disliked it to the max, the smell would make me sick. Don’t know why. Then I discovered Thai curry, wow and now since I have been cooking I have discovered Indian curries. I love them all. I love going into the Indian grocery store we have here and just smelling everything. Belle is not really big on curry but likes this one and Hayley loves it and Sean likes it too. Dylan has his mac cheese with the secret ingredient (sweet potatoe). I like to make this and vary the vegetables as well. Anything goes well with this. If you can get Jaggery, use that instead of the brown sugar but I have not tasted a difference so I just use the brown sugar unless I happen to see the jaggery while I am out shopping.

Deep-fried Tofu

Vegetables with Tofu & Spinach (Curry)
adapted from the Curry Bible by Mridula Baljekar

Vegetable oil for frying
400g extra firm tofu, cut into 1/2″ cubes
3 tbsp peanut oil (or vegetable)
4 onions, finely chopped
4 cloves of garlic, pressed
3 red Thai chile peppers, finely chopped
3 celery stalks, cut lengthwise into 4 and then sliced on the bias
8 oz / 225g mushrooms, cremini or white button or oyster or shiitake or a mix of all
1 1/2 cup baby corn (1 can), drained and rinsed and cut in half
1 red bell pepper, finely sliced
1 green bell pepper finely sliced
3 tbsp Thai red curry paste
1 3/4 cups coconut milk (1 can)
2 tbsp soy sauce
5 cups baby spinach leaves (organic if possible)

  1. Heat the vegetable oil in a frying pan and deep fry the tofu in batches, about 4 minutes for each batch.
  2. Remove with slotted spoon and drain on paper towels.
  3. Heat the 3 tbsp peanut oil over medium heat.
  4. Stir fry the onions, garlic and chile until the onions are soft (3-5 minutes).
  5. Add the celery, mushrooms, corn and bell peppers and cook for 3-5 minutes, until everything is soft.
  6. Add the curry paste, coconut milk and bring to the boil.
  7. Add the brown sugar and soy sauce and the spinach.
  8. Cook until the spinach has wilted.
  9. Add the tofu, stir and heat the tofu.
  10. Serve with rice or by itself.

Vegetable Curry with Tofu and spinach

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2 comments to Vegetables with Tofu & Spinach (Curry)

  • This looks absolutely wonderful! I love curry and like to add it liberally to quinoa along with onions, cumin, turmuric, and chipotle pepper. But in the end it just looks like yellow quinoa – your presentation is gorgeous!


    Ward Reply:

    Thank you, but your idea sounds brilliant. Instead of rice use quinoa, wow, really healthy. My son Sean does not like Chipotle but I love it, so maybe when he is out for the night I will try that as well. Thanks for the ideas!


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