Swimming Rama Tofu Recipe
Introduction
Swimming Rama Tofu is a comforting and flavorful dish combining creamy coconut milk, vibrant curry paste, tender tofu, and fresh spinach. It’s a quick, satisfying meal perfect for any day of the week.
Ingredients
- 200g tofu, cubed
- 2 cups fresh spinach
- 1 cup coconut milk
- 2 tablespoons curry paste
Instructions
- Step 1: In a saucepan, simmer the coconut milk and curry paste over medium heat, stirring occasionally until the sauce is well combined and fragrant.
- Step 2: Add the cubed tofu and fresh spinach to the sauce. Cook gently until the tofu is heated through and the spinach has wilted, about 3–5 minutes.
Tips & Variations
- For extra protein and texture, try adding chickpeas or your favorite vegetables like bell peppers or mushrooms.
- If you prefer a milder flavor, reduce the amount of curry paste or use a mild variety.
- Serve over steamed rice or noodles for a complete meal.
Storage
Store leftover Swimming Rama Tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use firm or silken tofu for this recipe?
Firm or extra-firm tofu works best to hold its shape during cooking, but silken tofu can be used if you prefer a softer texture; just handle it gently when adding to the sauce.
Is there a substitute for coconut milk?
You can use a plant-based cream or cashew cream as an alternative, though coconut milk adds a unique richness and flavor that complements the curry paste well.
PrintSwimming Rama Tofu Recipe
Swimming Rama Tofu is a flavorful and comforting vegan curry featuring soft tofu and fresh spinach simmered in a creamy coconut milk and aromatic curry paste sauce. This dish is perfect for a quick and wholesome meal with vibrant, fragrant flavors inspired by Southeast Asian cuisine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Vegan
Ingredients
Ingredients
- 400g firm tofu, cubed
- 200g fresh spinach, washed and drained
- 400ml coconut milk
- 2 tablespoons red or green curry paste
- 1 tablespoon vegetable oil (optional, for sautéing curry paste)
- Salt, to taste
Instructions
- Prepare the Curry Sauce: In a medium saucepan, heat the vegetable oil over medium heat (if using). Add the curry paste and sauté for 1-2 minutes until fragrant. Pour in the coconut milk and stir well to combine, bringing the mixture to a gentle simmer.
- Add Tofu and Spinach: Gently add the cubed tofu to the simmering sauce followed by the fresh spinach. Stir carefully to coat the tofu and wilt the spinach in the sauce. Simmer for 5-7 minutes until the flavors meld and the spinach is tender.
- Season and Serve: Taste the sauce and season with salt as needed. Serve the Swimming Rama Tofu hot with steamed rice or your choice of side.
Notes
- Use firm or extra-firm tofu to maintain texture during cooking.
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; thaw and drain excess water before adding.
- Adjust the amount of curry paste according to your preferred spice level.
- For added depth, sauté minced garlic and shallots before adding the curry paste.
- This dish can be made gluten free by verifying the curry paste ingredients.
Keywords: tofu curry, vegan curry, coconut milk curry, spinach curry, Southeast Asian recipe
