Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden tofu and edamame in a fragrant coconut green curry with green beans and pak choi.
Equipment: Large frying pan or wok
Measures and names
Ingredients
- 400 g firm tofu, pressed and cubed
- 1 tbsp coconut oil
- 2 tbsp vegan Thai green curry paste
- 200 ml coconut milk
- 100 ml vegetable stock
- 120 g frozen shelled edamame beans
- 100 g green beans, trimmed and halved
- 2 pak choi (bok choy), quartered
- 1 lime, juiced
- 1 tbsp tamari
Optional extras
- 1 small handful of basil or coriander (cilantro)
Method
- Heat the oil in a large pan or wok and fry the tofu for 6-8 minutes until golden on most sides. Lift out.
- Fry the curry paste for 1 minute, then add the coconut milk and stock and bring to a simmer.
- Add the green beans and edamame and simmer for 4 minutes, then add the pak choi and tofu for 2 minutes more.
- Stir in the lime juice and tamari, taste, and serve scattered with herbs.
Swaps and tips
Check the curry paste label: some contain shrimp paste or fish sauce, so pick a vegan one. Serve on its own or with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 14 g | 8 g | 36 g | 530 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
