Swimming Rama Tofu Recipe

Introduction

Swimming Rama Tofu is a flavorful and comforting Thai-inspired dish featuring creamy coconut milk and vibrant curry flavors. This quick recipe combines soft tofu and fresh spinach in a rich, aromatic sauce that’s perfect for a cozy meal.

Ingredients

• 200g tofu
• 100g fresh spinach
• 400ml coconut milk
• 2 tablespoons curry paste

Instructions

1. Step 1: In a saucepan, gently simmer the coconut milk and curry paste together over medium heat until fragrant and well combined, about 5 minutes.
2. Step 2: Add the tofu cubes and fresh spinach to the sauce. Cook for another 3-4 minutes until the spinach wilts and the tofu is heated through. Serve warm.

Tips & Variations

• For extra heat, add a chopped chili or a pinch of chili flakes when simmering the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of soft tofu?

Yes, firm tofu works well in this recipe and will hold its shape better during cooking.

What can I substitute for curry paste?

If you don’t have curry paste, you can use curry powder mixed with a little garlic and ginger paste to achieve a similar flavor.

Swimming Rama Tofu Recipe

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★★★★★

4.4 from 80 reviews

Swimming Rama Tofu is a vibrant, creamy Thai-inspired curry featuring soft tofu and fresh spinach simmered in a rich coconut milk and fragrant curry paste sauce. This comforting, plant-based dish offers a perfect balance of flavors and textures, making it ideal for a wholesome weeknight dinner or a flavorful vegan meal.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Ingredients

• 14 oz (400 g) firm tofu, drained and cubed
• 4 cups fresh spinach, washed and roughly chopped
• 1 cup (240 ml) coconut milk, full fat for creaminess
• 2 tablespoons Thai red curry paste

Instructions

1. Prepare the curry sauce: In a medium-sized saucepan, place the coconut milk and curry paste. Heat the mixture over medium heat, stirring occasionally until it begins to simmer and the curry paste is well incorporated into the coconut milk, releasing its aroma.
2. Add tofu and spinach: Gently add the cubed tofu and fresh spinach to the simmering sauce. Stir carefully to coat the tofu and wilt the spinach without breaking the tofu cubes. Let it simmer for an additional 3-5 minutes until the spinach is tender and the tofu has absorbed some of the curry flavors.

Notes

• Use firm tofu to ensure it holds its shape during cooking.
• For a spicier dish, increase the amount of curry paste to taste.
• Serve with steamed jasmine rice or rice noodles for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: Tofu curry, Thai curry, coconut milk tofu, vegan curry, spinach curry, plant-based dinner