Dinner · 30 min · thai

Green Curry with Tofu

Thai flavors, weeknight effort. Extra-firm tofu meets green curry paste in a 30-minute dinner worth keeping in rotation. Each serving lands at 420 calories with 16g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 14 oz Extra-firm tofu
• 3 tbsp Green curry paste
• 14 oz Coconut milk
• 8 oz Bamboo shoots
• 1 Bell pepper
• 1 cup Thai basil
• 1 tbsp Soy sauce

Steps

1. Press the tofu 15 minutes, then cut into 1-inch cubes — drier tofu soaks up more curry.
2. Spoon the thick cream from the top of the coconut milk can into a pot over medium heat.
3. Fry the curry paste in the cream 2 minutes, until deeply fragrant and the oil separates.
4. Add the tofu, bamboo shoots, and bell pepper with the remaining coconut milk.
5. Simmer 12 minutes, until the pepper softens and the sauce thickens slightly.
6. Season with the soy sauce; taste — it should be spicy, salty, and rich all at once.
7. Off the heat, fold in the whole Thai basil leaves.
8. Serve over jasmine rice.

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