Curried Tofu and Green Beans
Delight your taste buds with this vibrant and creamy Curried Tofu and Green Beans recipe, a perfect balance of plant-based protein and fresh vegetables enveloped in a luscious coconut milk curry. This quick and flavorful dish is infused with warm curry powder, earthy turmeric, and a zesty kick of lime juice, while crisp-tender green beans and golden tofu cubes add texture and heartiness. Ready in just 40 minutes, this one-pan meal is ideal for busy weeknights and pairs beautifully with steamed rice to soak up the rich, aromatic sauce. Garnished with fresh cilantro and optional chili flakes for a spicy twist, this curry is a satisfying, healthy, and crowd-pleasing option for your next dinner.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 12 oz green beans
- 1 cup coconut milk
- 1 medium yellow onion
- 1 tbsp ginger
- 3 garlic cloves
- 1.5 tbsp curry powder
- 0.5 tsp ground turmeric
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- 0.25 cup water
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp optional red chili flakes
- 2 tbsp fresh cilantro
- 2 cups rice (for serving)
Instructions
Press the tofu to remove excess moisture: wrap the tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 10-15 minutes.
While the tofu is pressing, trim the ends of the green beans and cut them into 2-inch pieces. Dice the onion, mince the garlic, and grate the ginger.
Cut the pressed tofu into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until golden and crispy on all sides. Remove the tofu from the pan and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
Sprinkle in the curry powder and turmeric, stirring to coat the onions evenly with the spices.
Pour in the coconut milk, soy sauce, and water. Stir well to combine and bring the mixture to a simmer.
Add the green beans to the skillet. Cover and let them cook for 5 minutes, or until tender but still crisp.
Return the cooked tofu to the skillet. Gently stir to coat the tofu in the curry sauce. Let the mixture simmer for another 3-4 minutes until heated through.
Stir in the lime juice, and season with salt, pepper, and optional red chili flakes to taste.
Serve the curried tofu and green beans over steamed rice, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
