Mean Green Tofu Bowl!


1 TBSP Canola Oil

½ Cup Green Curry Paste

3 Cups Japanese Eggplant, Cut Into 1 inch pieces

1 Cup Shelled Edamame

1 Cup Canned Chickpeas Rinsed and Drained

3 Cups Green Beans, Trimmed & Halved

2  12oz Blocks Firm Tofu, Cut Into Cubes

2 ½ Cups Unsweetened Coconut Milk

¼ Cup Brown Sugar

2 TBSP Fish Sauce

4 Red Thai Chile Peppers, Sliced

1 Cup Fresh Cilantro


  1. In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant, 3 to 5 minutes. Add the eggplant is just tender, about 10 minutes.

2. Add the edamame, chickpeas and green beans. Cover and cook until the green beans are tender for about 10 minutes. 

3.Add the tofu, coconut milk, brown sugar, fish sauce, and chile. Simmer, uncovered, until slightly thickened, about 20 minutes. Season to taste with salt. Cook until the curry is thickened, about 10 minutes. Serve topped with cilantro.  

Makes 4 Servings

Adapted from menshealth

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