Light Chicken and Vegetable Curry
March 10, 2025
The Science Behind Fat Freezing
March 18, 2025A Light and Flavorful Plant-Based Dish
This dish showcases the versatility of tofu with a blend of aromatic spices and fresh vegetables. Soy protein is known to reduce cholesterol, has anti-inflammatory and antioxidant properties, and is beneficial for heart health. Inspired by Indian flavors, this recipe offers a subtle kick from red pepper flakes while remaining refreshing and light. Enjoy it with rye bread or chapati for a wholesome meal.
Ingredients (Serves 1)
3 oz (85 g) firm tofu
1 tbsp (15 mL) ghee
¼ tsp mustard seeds
¼ cup carrot, cut into matchsticks
¼ green bell pepper, thinly sliced
6 baby bok choy leaves, sliced
3 curry leaves (or fresh basil leaves)
¼ tsp salt
¼ tsp red pepper flakes
Pinch of ground turmeric
Instructions
1️⃣ Press the Tofu: To remove excess liquid, place the tofu between paper towels and press it down with a heavy object (like books or a can of tomatoes). Let it sit for 15 minutes, changing paper towels if needed.
2️⃣ Cut the Tofu: Slice into 1-inch (2.5 cm) cubes and set aside.
3️⃣ Heat the Ghee: In a medium skillet, warm the ghee over medium heat.
4️⃣ Add the Mustard Seeds: Let them sputter for a few seconds to release their flavor.
5️⃣ Stir-Fry the Vegetables: Add the carrot, bell pepper, bok choy, and curry leaves. Stir-fry for 1 minute to soften.
6️⃣ Season and Cook: Add the tofu, salt, red pepper flakes, and turmeric. Stir well to coat the tofu and vegetables in spices.
7️⃣ Final Cooking Step: Cover the skillet, reduce the heat to medium-low, and cook for 3-4 minutes until the vegetables are fully softened.
8️⃣ Serve Hot: Stir well and enjoy!
About the Ingredient: Tofu
Tofu, also known as bean curd, is a highly nutritious, protein-rich food made from soybeans. It is packed with essential nutrients like selenium, magnesium, calcium, and omega-3 fatty acids. While tofu has a mild flavor, it easily absorbs the delicious aromas of spices and seasoning.
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📖 Source: The Metabolic Balance Kitchen by Jane Durst-Pulkys, PhD
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