Thai green curry with tofu and edamame
40 min · 31 g protein · 416 cals / serving
A fragrant green curry with golden tofu, bright edamame, zucchini, red pepper and snap peas in a light coconut broth, finished with lime and a handful of Thai basil. Fry the paste first and it tastes like the takeaway in 40 minutes.
Ingredients
- 2 blocks (14 oz each) prepared extra firm tofu, patted dry, cut in 2 cm (3/4-inch) cubes
- 2 tsp canola oil
- 4 tbsp thai curry paste, green, vegan (no shrimp paste)
- 2 cloves garlic, minced
- a 2.5 cm (1-inch) piece ginger, grated
- 1 can (13.5 oz) light coconut milk
- 1 cup vegetable broth
- 1 large zucchini, halved and sliced
- 1 red bell pepper, sliced
- 1 1/2 cups snow peas, or sugar snap peas
- 1 3/4 cups edamame, frozen shelled
- 4 tsp reduced sodium soy sauce
- 1 tsp brown sugar
- 1 1/2 tbsp lime juice
- a handful fresh basil, Thai basil if you can find it
To serve
- a small handful fresh cilantro, chopped
Steps
- Pat the tofu dry, giving it a firm squeeze in a clean towel. Heat the oil in a large wok or deep skillet over medium-high heat and fry the tofu in two batches, 6–7 minutes each, turning, until golden. Lift it out onto a plate.
- Lower the heat to medium, add the curry paste, garlic and ginger to the oil left in the pan and fry, stirring, for 1–2 minutes, until it smells toasty.
- Pour in the coconut milk and broth, stir until smooth and bring to a simmer. Add the zucchini and red pepper and simmer 4 minutes.
- Add the snap peas, edamame, soy sauce, sugar and the tofu and simmer 3–4 minutes more, until the edamame is hot and the peas are bright and still crisp.
- Take off the heat, stir in the lime juice and basil, taste for salt and lime, and scatter with cilantro. Serve with jasmine rice if you like.
Good to know
Is green curry paste vegan?
Not always: many Thai pastes contain shrimp paste. Check the label; several supermarket brands are made without it.
Can I use super-firm tofu?
Yes, the dense kind sold as super-firm or high-protein. It carries more protein in every bite and more calories too, at about 61 instead of 67.
Alternatives
Per
- Calories
- 75
- Protein
- (29%)
- 6 g
- Fat
- (53%)
- 5 g
- Carbohydrates
- (18%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 147 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1664 kcal goes into the pot and 2369 g of ingredients comes out as about 2220 g of food: 75 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.