Step 1

Press the tofu in a tofu press or with a heavy cast-iron skillet on top for about 15-20 minutes. If you have a tofu press, you can press it in the fridge overnight.

Step 2

Heat 1 tablespoon of grapeseed oil in a large non-stick skillet over medium. Add the tofu cubes and fry them on each side until golden brown (about 3-4 minutes per side).

Step 3

Heat 2 tablespoons of grapeseed oil in a large Dutch oven or pot over medium. Sauté the shallots and red bell pepper for 3-4 minutes until translucent and soft.

Step 4

Add the garlic, ginger, and curry paste, stirring to combine. Cook for another 2-3 minutes.

Step 5

Pour in the coconut milk and vegetable broth, stirring until combined. Simmer for 8-10 minutes. Add the cooked tofu cubes and spinach. Continue cooking for 2-3 more minutes until the spinach is wilted.

Step 6

Taste and season the tofu curry with salt to your liking. Serve it immediately while hot with jasmine rice, cilantro, lime wedges, etc. Happy eating!