Creamy Coconut Tofu and Long Bean Curry

Name: Creamy Coconut Tofu and Long Bean Curry
Total time: 25 min
Yield: 2 people
Ingredients: 12 oz Firm Tofu; 7 oz Long Beans; 0.75 cup Canned Coconut Cream; 1 stalk Lemongrass; 1 tbsp Fresh Ginger; 2 clove Garlic; 2 tbsp Soy Sauce; 1 tbsp Thai Chili Paste; 1 tbsp Sesame Oil; 2 stalk Spring Onion

Vegan • Vegetarian • Dairy-FreeUnder 30 MinsHigh ProteinOne-Pot • StovetopDinnerThai • Pan-Asian

Easy

25min

410kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fragrant, one-pan Southeast Asian-inspired curry featuring crispy golden tofu and snappy long beans, all smothered in a rich and aromatic coconut cream sauce.

Welcome to this wonderfully vibrant Creamy Coconut Tofu and Long Bean Curry! If you are looking for a spectacular way to use up half a can of coconut cream, this recipe is a complete game-changer. The rich, velvety texture of the coconut cream forms the perfect luxurious base for this simple stovetop meal. Because coconut cream is much thicker and higher in fat than standard coconut milk, it creates a luscious sauce that clings beautifully to every single piece of pan-fried tofu. In this Creamy Coconut Tofu and Long Bean Curry, the firm tofu acts like a sponge, soaking up all those glorious aromatics like fresh ginger, lemongrass, and savory soy sauce. The addition of fresh long beans introduces a spectacular, vibrant crunch that balances out the richness of the creamy sauce. Long beans are incredibly robust and hold up brilliantly to high-heat cooking, retaining their beautiful bright green color and snappy texture without turning to mush. To really elevate the flavor profile of this Creamy Coconut Tofu and Long Bean Curry, we are incorporating a touch of Thai chili paste for a gentle, warming heat, and finishing the dish with some of your highly perishable fresh spring onions for a sharp, fresh bite at the end. This is a wonderfully balanced, satisfying meal that comes together in a single pan. Serve it steaming hot over a bed of your Japanese sushi rice, and you have an easy, restaurant-quality dinner right in your own kitchen!

Ingredients

350 g Firm Tofu (1 standard block)
200 g Long Beans (about 2 cups chopped)
200 ml Canned Coconut Cream
1 stalk Lemongrass
1 tbsp Fresh Ginger (freshly grated)
2 clove Garlic
2 tbsp Soy Sauce
1 tbsp Thai Chili Paste
1 tbsp Sesame Oil
2 stalk Spring Onion

Instructions

1
Pat the tofu completely dry with a clean kitchen towel and cut it into bite-sized cubes. Chop the long beans into 5cm (2-inch) pieces.
2
Bruise the lemongrass stalk by hitting it gently with the back of a knife, which helps release its fragrant oils.
3
Heat the sesame oil in a large wok or skillet over medium-high heat. Add the tofu cubes and pan-fry for about 5 to 7 minutes, turning occasionally, until they develop a golden-brown, crispy crust on all sides.
4
Add the minced garlic, grated ginger, and the bruised lemongrass stalk to the pan. Sauté for 1 minute until highly fragrant.
5
Toss the chopped long beans into the wok. Stir-fry for 3 to 4 minutes until they turn a vibrant bright green and blister slightly, while still retaining a nice crunch.
6
Reduce the heat to medium-low. Pour the canned coconut cream, soy sauce, and Thai chili paste over the vegetables and protein. Stir well to combine everything into a smooth, bubbling sauce.
7
Let the mixture simmer gently for 3 to 4 minutes. This allows the coconut cream to thicken slightly and beautifully coat the tofu and long beans.
8
Remove the pan from the heat. Pick out the lemongrass stalk and discard it, as it is too tough to eat.
9
Slice the spring onions and scatter them over the top for a fresh garnish. Serve immediately over warm rice.

Chef's Tips

•If your coconut cream is very thick or solid straight out of the can, don't worry! It will immediately melt down into a luscious sauce as soon as it hits the hot pan.
•Make sure your tofu is pressed or patted very dry before frying. Moisture on the surface prevents it from getting that lovely golden crust.

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Recipe By

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