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Dinner recipe · from the recipe book

Tofu, Potato and Edamame Dry Curry with Ginger

Golden pan-crisped tofu and cumin-turmeric potatoes tossed with sweet edamame, ginger, green chile and lime, served over fluffy rice.

Tofu, Potato and Edamame Dry Curry with Ginger

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 medium450 gRusset potatoescut into 1/2-inch cubes
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 1 medium110 gYellow onionthinly sliced
  • 2½ tbsp grated15 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp30 gCanola oil
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gChili powder
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Put the rice in a small pot with 360 g of the water (about 1 1/2 cups); bring to a boil, cover, cook on low 15 minutes, then rest off the heat 10 minutes.
  2. Meanwhile, heat half of the canola oil in a large skillet over medium-high heat. Add the tofu and cook, turning, until golden and crisp on most sides, about 10 minutes; transfer to a plate.
  3. Add the remaining half of the canola oil to the skillet. Add the potato and cook, stirring now and then, 5 minutes until lightly browned.
  4. Add the onion and cook 3 minutes until softened.
  5. Stir in the ginger, the garlic and the minced jalapeño and cook 1 minute until fragrant.
  6. Sprinkle in the cumin, turmeric, coriander, chili powder and salt; stir 30 seconds until fragrant.
  7. Pour in the remaining 140 g of the water, cover and cook over medium-low heat 8 to 10 minutes, until the potato is tender and the water is absorbed.
  8. Uncover, add the edamame and return the tofu to the skillet; toss over medium-high heat 3 minutes until hot and the spices cling dry to everything.
  9. Off the heat, stir in the lime juice and scatter with the cilantro. Serve over the rice.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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