Asian Tofu and Vegetable Stew with Coconut Milk
Let me tell you about my love for this Asian stew with Thai street food vibes. I wanted to create a comforting dish, without meat or pork, that blends the creaminess of coconut milk and the warmth of red curry with the freshness of crunchy vegetables. The tofu, subtly marinated in soy sauce, absorbs all the flavors and becomes incredibly tender. Each bite takes you to the alleys of Bangkok, with spices dancing on your tongue and cilantro awakening your taste buds. Perfect for a cozy dinner after a cold day, this stew is as simple as it is generous. You'll love making this flavor journey in your own kitchen!
Ingredients
- Firm tofu400 g
- Coconut milk400 ml
- Sweet potato2 (medium)
- Carrots3
- Onion1 large
- Fresh ginger30 g
- Garlic cloves3
- Red curry paste2 tbsp
- Soy sauce3 tbsp
- Sesame oil2 tbsp
- Vegetable broth200 ml
- Fresh green beans200 g
- Fresh cilantro1 bunch
- Salt1 pinch
Instructions
- 1
Cut tofu into 2 cm cubes, marinate in 2 tbsp soy sauce for 15 min. Drain and set aside.
- 2
Peel and dice sweet potato, slice carrots, thinly slice onion. Mince ginger and garlic.
- 3
In a large pot, heat sesame oil over medium heat. Sauté onion, ginger and garlic for 2 min. Add curry paste and stir for 1 min.
- 4
Add sweet potato cubes, carrot slices, whole green beans, tofu, coconut milk and broth. Bring to a boil, then reduce heat and simmer 25-30 min until vegetables are tender.
- 5
Serve hot, garnished with fresh cilantro. Enjoy with plain basmati rice.
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