Ginger Curry

The tofu in this curry gets a serious flavor boost before it ever touches the skillet. A blended mixture of fresh ginger, garlic, peanut butter, soy sauce, and curry powder gets poured over thin tofu strips, which you gently press until they absorb every drop. By the time they hit the hot oil, they’re already packed with flavor.

Once the tofu browns, soy milk goes in to create the curry sauce. It’s lighter than coconut milk but still gives you a creamy, pourable consistency. Green peas add pops of sweetness, and toasted almonds stirred in at the very end bring a crunchy contrast.

The whole thing comes together in under 30 minutes, start to finish.

Kitchen Tips

• Press the tofu before cutting it. Wrap it in a clean towel with something heavy on top for 15 minutes to squeeze out excess water. Drier tofu absorbs the marinade better and browns more evenly.
• Don’t skip the browning step. That crisp surface on the tofu holds up in the soy milk sauce instead of going soft.
• Add the almonds just before serving so they stay crunchy. Mixed in too early, they absorb moisture and lose their snap.

Variations

• Use coconut milk instead of soy milk for a richer, more traditional curry sauce.
• Swap peas for broccoli florets or diced bell pepper for more vegetable variety.
• Serve over jasmine rice or with warm naan to soak up the sauce.