Ingredients
Equipment
Method
- First, press your extra-firm tofu for at least 15-20 minutes, then dice it into 2cm cubes. In a bowl, toss the tofu with 1 tablespoon of olive oil and the cornstarch until evenly coated. This step is key for that lovely crispiness!
- Preheat your gordon ramsay food to 200°C (390°F). Arrange the tofu in a single layer in the gordon ramsay food basket, ensuring not to overcrowd it. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and delightfully crispy.
- While the tofu is cooking, heat the remaining 1 tablespoon of olive oil in a large pan or pot over medium heat. Add the sliced red onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red curry paste to the pan and cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor. Next, add the sliced red and green bell peppers, cooking for about 5 minutes until they start to soften.
- Pour in the full-fat coconut milk and vegetable broth, then stir in the soy sauce. Bring the curry to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finally, gently fold in the crispy air-fried tofu and the fresh spinach. Cook for just 1-2 minutes until the spinach has wilted. Remove from heat and stir in the fresh lime juice.
- Serve your Gordon Ramsay Tofu Curry immediately over warm basmati rice, garnished generously with fresh cilantro. Enjoy this quick, healthy, and incredibly flavorful meal!
Nutrition
Notes
Don't skip pressing the tofu – it removes excess water, allowing it to get wonderfully crispy in the gordon ramsay food. For extra heat, add a pinch of chili flakes with the curry paste!