Tofu and Pak Choi Coconut Curry
A bright Thai-inspired curry featuring tofu, pak choi, and coconut milk. Grounded with ginger, garlic, and lime, this dish stays cozy yet fresh, showcasing crisp greens and creamy sauce for a satisfying weeknight meal.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 7 oz firm tofu, pressed and cubed
- 1 cups pak choi, halved lengthwise
- ½ tablespoon neutral oil
- ½ tablespoon red curry paste
- 1 cloves garlic, minced
- ½ inch piece ginger, minced
- ½ can (14 oz) coconut milk
- ½ cup vegetable broth
- ½ tablespoon soy sauce
- ½ teaspoon brown sugar
- ½ Juice of 1 lime
- ½ Salt to taste
Instructions
- Heat oil in a skillet over medium heat; add tofu and brown, 5 minutes, turning until golden.
- Stir in garlic, ginger, and curry paste; cook 1 minute until fragrant, with a glossy coating.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Press tofu for 15 minutes to reduce moisture and get crisp edges.
- Finish with a quick lime squeeze for brightness.
- If too thick, loosen with a splash of broth.
Serving Suggestions
Serve with steamed jasmine rice and a side of sliced cucumber for freshness.
Storage Instructions
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove adding a splash of water if needed.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbs | — |
| fat | — |
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