Creamy Green Curry Tofu with Snap Peas
A vibrant, plant-powered curry with silken tofu, fresh green curry paste, and crisp snap peas simmered in coconut milk for a satisfying, aromatic meal. This asian-inspired vegetarian (vegetarian) ready in about 42 minutes pairs firm tofu, green curry paste, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 14 oz firm tofu
- 3 tbsp green curry paste
- 1 can (13.5 oz) coconut milk
- 1.5 cups snap peas
- 1 cup bamboo shoots
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- 1 cup jasmine rice
Instructions
- Step 1: Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1-inch cubes and pan-fry in vegetable oil over medium heat for 4-5 minutes until golden on all sides.
- Step 2: Heat 1 tbsp oil in a pot over medium heat. Add green curry paste and fry for 1 minute until aromatic, stirring constantly to prevent burning.
- Step 3: Pour in coconut milk and bring to a gentle simmer, then add bamboo shoots and snap peas. Cook for 8 minutes until snap peas are crisp-tender.
- Step 4: Stir in fish sauce and brown sugar, then add tofu cubes. Simmer uncovered for 5 minutes until flavors meld and sauce thickens slightly.
- Step 5: Cook jasmine rice according to package instructions, then serve curry spooned over rice with extra snap peas on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Green Curry Tofu with Snap Peas take to make?
Total time is about 42 minutes (20 min prep + 22 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 Creamy Green Curry Tofu 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 Creamy Green Curry Tofu 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 Creamy Green Curry Tofu with Snap Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Creamy Green Curry Tofu with Snap Peas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
