Red Curry Tofu and Green Beans

Name: Red Curry Tofu and Green Beans
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 260 g Firm tofu; 180 g Green beans; 250 ml Coconut milk; 25 g Vegan Thai red curry paste; 10 ml Olive oil; 80 ml Water; 15 ml Lime juice

Tofu and green beans simmer in coconut milk with red curry paste for a gently sauced dinner. The paste does much of the seasoning, so choose one labeled vegan if that matters to your meal and check its allergens. Give the beans time to become tender before adding the tofu, which needs warming rather than rough, prolonged stirring.

Tofu cubes in red curry with baby corn, green peppers, carrots and basil in a dark bowl. — Representative photograph · Cooked Food on White Ceramic Bowl by Nourishment DECODED · Source · Pexels License. Full frame resized without enlargement and converted to WebP; responsive derivatives use the same photograph. Representative red tofu curry. The photograph has baby corn, pepper, carrot, broccoli and basil rather than the recipe green-bean vegetable mix. The exact sauce formula is not documented; use the listed vegan curry paste and recipe ingredients. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 12 min · Cook time: 18 min · Total time: 30 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

260 g Firm tofu
180 g Green beans
250 ml Coconut milk
25 g Vegan Thai red curry paste
10 ml Olive oil
80 ml Water
15 ml Lime juice

Allergens listed for these ingredients · Soy. Check package labels.

Step-by-Step Instructions

Choose curry paste labeled vegan and check its allergen label. Trim and halve the green beans and cut tofu into bite-sized cubes.
Warm oil in a saucepan and stir the curry paste for 30 seconds. Add coconut milk and measured water, bring to a simmer and add beans.
When the beans are nearly tender, add tofu and simmer gently until everything is hot. Finish with lime juice and serve in bowls.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not assume all red curry pastes are vegan or allergen-equivalent. Use a paste with an appropriate label; a different brand may need less paste because salt and heat vary.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.