Tofu And Spinach Coconut Stir Fry Recipe

Name: Tofu and Spinach Coconut Stir Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 100 g Diet Tofu Masala Tofu; 200 g Spinach (Palak); 250 ml Real Thai Unsweetened Coconut Milk; 750 g Priya Sunflower Oil; 100 g Popular Essentials Jeera (Cumin Seeds); 100 g Catch Garlic Paste; 100 g Catch Ginger Paste; 20 g Turmeric Powder; - Coriander Powder; 30 g Smoked Paprika Powder; - Red Chilli Powder; 250 Gms Black Salt Crystals; 100 g Salt; 250 ml Keya Lemon Juice; 1 Bunch Coriander Leaves ( Kottambari Soppu )

Indian cuisine · 515 calories

Tofu and Spinach Coconut Stir Fry recipe

About this recipe

Tofu and Spinach Coconut Stir-Fry is a delightful Indian-inspired dish perfect for dinner. This recipe combines the protein goodness of tofu with the nutrient-packed freshness of spinach, all simmered in creamy coconut milk and infused with aromatic spices like turmeric, coriander, and cumin. The flavors are bold yet comforting, making it an excellent choice for both gym prep and casual dining. With a generous serving of cooked rice, this one-pan dish meets your nutritional needs, delivering 937 calories and 36 grams of protein per serving. It's quick to prepare, taking only 35 minutes, and is ideal for batch cooking for the week. The vibrant garnish of coriander leaves and a splash of lemon juice adds the final touch, ensuring every bite is a burst of flavor.

Ingredients

100 g Diet Tofu Masala Tofu
200 g Spinach (Palak)
250 ml Real Thai Unsweetened Coconut Milk
750 g Priya Sunflower Oil
100 g Popular Essentials Jeera (Cumin Seeds)
100 g Catch Garlic Paste
100 g Catch Ginger Paste
20 g Turmeric Powder
- Coriander Powder
30 g Smoked Paprika Powder
- Red Chilli Powder
250 Gms Black Salt Crystals
100 g Salt
250 ml Keya Lemon Juice
1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. Heat the sunflower oil in a large pan over medium heat and add the cumin seeds to release their aroma.
2. Add the garlic paste and ginger paste, stirring for 1 minute until fragrant but not burnt.
3. Sprinkle in the turmeric powder, coriander powder, smoked paprika, and red chili powder, cooking for 30 seconds.
4. Add the tofu cubes and sauté gently for 5-7 minutes, ensuring they are evenly coated with the spices.
5. Stir in the fresh spinach leaves, allowing them to wilt and release their moisture, about 3 minutes.
6. Pour in the coconut milk and black salt crystals, stirring to combine. Let it simmer for 5 minutes to thicken slightly.
7. Season the stir-fry with regular salt and lemon juice, adjusting to taste.
8. Serve the stir-fry over warm cooked rice, garnished with freshly chopped coriander leaves.