Coconut-Curry Tofu Bowls with Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy coconut curry sauce envelops pan-seared tofu and crisp snap peas, served over fluffy jasmine rice for a vibrant weeknight meal. This thai-inspired vegetarian (gluten-free) ready in about 35 minutes pairs firm tofu, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 20 min Cook: 15 min Serves 2 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu block between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add tofu cubes and cook for 4 minutes per side until golden brown, then set aside.
  3. Step 3: Add 1/4 cup sliced red onion to the skillet and cook for 2 minutes until softened. Stir in 2 tsp curry powder and 1 tbsp grated ginger, cooking for 30 seconds until aromatic.
  4. Step 4: Pour in 1 cup coconut milk and bring to a simmer. Add 1 cup trimmed snap peas and cook for 4 minutes until peas are bright green and crisp-tender.
  5. Step 5: Return tofu to the skillet and simmer for 2 more minutes. Stir in 1 tbsp lime juice, then serve immediately over 1 cup cooked jasmine rice.

Frequently asked questions

How long does Coconut-Curry Tofu Bowls with Snap Peas take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Curry Tofu Bowls with Snap Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Coconut-Curry Tofu Bowls with Snap Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Curry Tofu Bowls with Snap Peas for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Curry Tofu Bowls with Snap Peas gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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