Soft tofu and colorful veggies swim in a creamy coconut sauce flavored with Thai green curry. The sweet potato cubes act like rice, soaking up the sauce and adding natural sweetness.
Quick Facts
Active time: 30 minutes | Total time: 30 minutes
Ingredients
- ½ cup coconut milk
- 1 tsp low‑sodium tamari
- 1 tsp honey
- 2 tsp Thai green curry paste
- 2 cups sweet potato, cubed
- Cooking spray
- 3 cups green beans, cut 1‑2 inches
- 1 cup red bell pepper, sliced
- 8 oz extra‑firm tofu, cubed
How to Cook
- Mix coconut milk, tamari, honey, and curry paste in a small bowl. Set aside.
- Steam the sweet potato cubes for about 10 minutes, until a fork slides in easily. Keep warm.
- Heat a large skillet over medium‑high heat and spray with cooking spray.
- Add green beans and bell pepper. Stir for 2 minutes until they start to soften and get a few brown spots.
- Add tofu cubes. Cook, stirring gently, until the tofu is lightly golden, about 2 more minutes.
- Pour the coconut‑milk mixture into the skillet. Bring to a boil, then lower the heat and let it simmer until the sauce thickens and coats everything.
- Serve the curry over the steamed sweet potatoes.
Serving
Makes 2 servings. Each plate has about 2 cups of stir‑fry and 1 cup of sweet potatoes.
Nutrition (per serving)
- Calories: 423
- Fat: 19 g (12 g saturated)
- Sodium: 276 mg
- Carbohydrates: 53 g
- Fiber: 12 g
- Sugar: 20 g
- Protein: 19 g
- Vitamin A: 440 % DV
- Vitamin C: 229 % DV
- Potassium: 1115 mg
- Iron: 23 % DV
- Calcium: 14 % DV
This dish gives you more than 100 % of the daily vitamin A and C you need, plus a healthy dose of fiber and plant protein.