One-Pot Coconut Curry Tofu with Sweet Potato and Peas
Creamy Thai-inspired curry with crispy tofu, sweet potatoes, and peas in a fragrant coconut broth. This Asian recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs firm tofu, sweet potato, and frozen peas for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 pressed and cubed firm tofu
- 1 medium peeled and diced sweet potato
- 1 cup frozen peas
- 1 can (13.5 oz) light coconut milk
- 2 tbsp coconut oil
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook 5 minutes, turning occasionally, until golden brown on all sides.
- Step 2: Stir in 1 medium diced sweet potato, 2 tbsp red curry paste, and 1 tbsp soy sauce; cook 2 minutes until aromatic and fragrant.
- Step 3: Pour in 1 can coconut milk and 1 cup frozen peas. Simmer 15 minutes until sweet potato is tender, then stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Cook 2 more minutes until heated through.
