Thai-inspired · curry
Thai Green Tofu Curry
Crisp tofu and vegetables simmer in a coconut green curry broth finished with lime, chiles, and cilantro.
Total time30 min
Hands-on22 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Heat oil in a deep skillet and brown the tofu on several sides, 7 minutes.
- 02
Stir in curry paste for 30 seconds. Add coconut milk and 1/2 cup water.
- 03
Add bell pepper and snap peas. Simmer until crisp-tender, 7 to 9 minutes.
- 04
Finish with lime juice and cilantro. Serve with rice.
Make it work
Useful swaps
- Broccoli florets can replace snap peas.
- Use cooked chickpeas instead of tofu.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
