Swimming Rama Tofu Recipe
Introduction
Swimming Rama Tofu is a vibrant Thai-inspired dish featuring silky tofu and fresh spinach in a rich, fragrant coconut curry. This quick and comforting recipe is perfect for a flavorful weeknight dinner.
Ingredients
- 400g firm tofu, cubed
- 200g fresh spinach
- 400ml coconut milk
- 2 tablespoons Thai curry paste
Instructions
- Step 1: In a saucepan, combine the coconut milk and Thai curry paste. Simmer gently over medium heat, stirring occasionally, until the sauce is fragrant and slightly thickened.
- Step 2: Add the cubed tofu and fresh spinach to the simmering sauce. Cook for 3–5 minutes until the tofu is heated through and the spinach has wilted.
- Step 3: Serve the Swimming Rama Tofu hot, ideally with steamed jasmine rice or your favorite grain.
Tips & Variations
- For extra flavor, sauté some garlic and shallots before adding the coconut milk and curry paste.
- Use kale or Swiss chard instead of spinach for a different texture.
- Adjust the amount of curry paste according to your spice preference.
- To make it vegan, ensure the curry paste contains no shrimp paste or fish sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular curry paste instead of Thai curry paste?
Yes, you can substitute with other curry pastes, but the flavor profile will change. Thai curry paste is key for its characteristic taste, so if using another type, adjust seasonings to your preference.
What type of tofu works best for this recipe?
Firm or extra-firm tofu is best as it holds its shape well when cooked in the sauce and absorbs flavors nicely.
PrintSwimming Rama Tofu Recipe
Swimming Rama Tofu is a comforting Thai-inspired dish that features soft tofu and vibrant spinach simmered in a rich, fragrant coconut milk and Thai curry paste sauce. This simple yet flavorful recipe delivers a creamy texture with a subtle spicy kick, perfect for a wholesome, vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3–4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
For the Curry Sauce
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
Main Ingredients
- 14 oz firm tofu, drained and cubed
- 2 cups fresh spinach, washed and trimmed
Instructions
- Simmer the Sauce: In a medium saucepan over medium heat, pour in the coconut milk and add the Thai red curry paste. Whisk gently to combine the paste into the coconut milk. Let the mixture simmer for about 5-7 minutes until it thickens slightly and the flavors meld.
- Add Tofu and Spinach: Gently add the cubed tofu into the simmering sauce, stirring gently to coat the tofu without breaking it apart. Add the fresh spinach on top and cover the pan. Allow the spinach to wilt and the tofu to absorb the curry flavors, cooking for an additional 3-4 minutes.
- Serve Hot: Carefully transfer the curry with tofu and spinach into serving bowls and serve immediately. This dish pairs wonderfully with steamed jasmine rice or rice noodles for a complete meal.
Notes
- Use firm tofu to maintain texture; silken tofu may break apart during cooking.
- Adjust the amount of Thai curry paste according to your spice preference.
- For extra protein, add cooked chickpeas or your choice of beans.
- Fresh spinach can be substituted with kale or other leafy greens if desired.
Keywords: Swimming Rama Tofu, Thai curry tofu, coconut milk curry, vegetarian Thai recipe, spinach tofu curry
