Thai Tofu Curry
with asparagus / snap peas / basmati rice
With Thai aromatics and a rich curry-spiced broth, this meal is cozy and comforting while highlighting fresh spring vegetables.
Proteins
Cuisines
Ingredients
Thai Tofu Curry:
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Ginger, fresh - 2 tsp , grated
- Shallots - 2 cloves , diced
- Lime zest - 2 tsp
- Lemongrass - 2 stalks , sliced into 2” / 5 cm strips and smashed
- Asparagus - 12 oz , trimmed and chopped into 2” / 5 cm lengths
- Limes - 1 , wedges
- Oil, cooking - 1 Tbsp
- Curry paste, green - 1 1/2 Tbsp (sub red curry paste)
- Brown sugar - 1 tsp
- Soy sauce, low-sodium - 2 tsp
- Coconut milk - 1 cup
- Stock, any type - 1 cup
- Snap peas - 12 oz (sub snow peas)
Basmati Rice:
- Water - 1 3/4 cups
- Rice, uncooked basmati - 1 cup
Prep
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
- Make rice - (Double if making Tuesday’s meal.) Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low, and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
- Ginger / Shallots / Lime zest / Lemongrass - Prep as directed and combine. (Can be done up to 5 days ahead)
- Asparagus - Trimmed and chopped into 2” / 5 cm lengths. (Can be done up to 2 days ahead)
- Limes - Slice into wedges (you can use the same lime that you zested).
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Make
- Heat a wok or skillet with oil over medium heat. Add tofu and aromatics (ginger, shallots, lime zest, and lemongrass) and saute for 3 to 4 minutes until aromatics are fragrant.
- Add in curry paste, brown sugar, and soy sauce and saute for 1 minute.
- Pour coconut milk and stock over aromatics, scraping up any browned bits on the bottom of the pan.
- Add snap peas and asparagus to the pan. Saute everything together for 3 to 5 minutes, until vegetables are tender.
- Squeeze half the lime wedges into the curry. Taste and season with some more soy sauce (or some salt) if needed.
- If rice was made ahead, reheat in the microwave (reserve half if doubled).
- Serve tofu curry over rice. Add remaining lime wedges on the side. Enjoy!
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