Red Curry With Tofu & Vegetables Recipe

Name: Red Curry With Tofu & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons canola oil, divided; 1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes; 1 lb sweet potato, peeled and cut into 1-inch cubes; 1 (14 ounce) can light coconut milk; 1/2 cup vegetable broth; 1 -2 teaspoon Thai red curry paste; 1/2 lb green beans, trimmed and cut into 1-inch pieces; 1 tablespoon brown sugar; 2 teaspoons lime juice; 1/2 teaspoon salt; 1/3 cup chopped fresh cilantro; 1 lime, quartered

Servings: persons

4 teaspoons canola oil, divided
1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 lb sweet potato, peeled and cut into 1-inch cubes
1 (14 ounce) can light coconut milk
1/2 cup vegetable broth
1 -2 teaspoon Thai red curry paste
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered

1
Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
2
Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
3
Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
4
Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
5
Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 teaspoons canola oil, divided, 1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes, 1 lb sweet potato, peeled and cut into 1-inch cubes, 1 (14 ounce) can light coconut milk, and more.

Yes, Red Curry With Tofu & Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Curry With Tofu & Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions