Coconut Curry Tofu

A vibrant and creamy green curry with pan-fried tofu and crisp-tender vegetables, served over fragrant jasmine rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.43/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• healthy
• spicy
• savory

Ingredients

• 1 whole extra-firm tofu (pressed and cubed)
• 2 tablespoon olive oil
• 1 yellow onion (small, thinly sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon green curry paste
• 2 can coconut milk (full-fat)
• 1 red bell pepper (thinly sliced)
• 1 cup snap peas
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup jasmine rice (uncooked)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Prepare the 2 cups uncooked jasmine rice according to package directions. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed extra-firm tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
3. Add the remaining 1 tablespoon olive oil to the skillet. Add the thinly sliced small yellow onion and cook for 3-4 minutes until softened.
4. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
5. Add the 2 tablespoons green curry paste and cook for 1 minute, stirring continuously, until aromatic.
6. Pour in the 2 cans full-fat coconut milk, 1 tablespoon soy sauce, and 1 teaspoon lime juice. Bring to a gentle simmer.
7. Stir in the thinly sliced red bell pepper and snap peas. Add the cooked tofu back to the pan. Cook for 3-5 minutes, until vegetables are tender-crisp. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
8. Serve the coconut curry tofu hot over the prepared jasmine rice, garnished with chopped fresh cilantro if desired.

Notes

Adjust green curry paste amount to your preferred spice level. Add a splash of water or vegetable broth if the curry becomes too thick. Leftovers are great for lunch the next day!

Nutrition (per serving)

• Calories: 590
• Protein: 19.5 g
• Carbohydrates: 54 g
• Fat: 34 g
• Fiber: 7.5 g
• Sodium: 750 mg
• Saturated Fat: 23 g
• Sugar: 5 g