Quick Red Curry Tofu & Sweet Potato (Easy)
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Cook20 min
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Total30 min
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Servings2
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If you’re looking for a satisfying dinner that comes together in under 30 minutes, this quick red curry tofu and sweet potato is exactly what you need. This recipe delivers bold, authentic flavors without demanding hours in the kitchen. You’ll brown your tofu and sweet potatoes separately first, which builds depth through caramelization – that’s where the real flavor comes from. Then everything simmers together in coconut milk and curry paste, allowing the ingredients to come together nicely. The green beans add freshness and crunch, while lime juice and cilantro brighten the whole dish. It’s genuinely impressive yet totally doable on busy weeknights. Having a quality curry pot set* on hand makes preparing this dish even more efficient and enjoyable.
Essential Pantry Staples Needed
To prepare Quick Red Curry Tofu & Sweet Potato, you’ll need a combination of proteins, vegetables, aromatics, and pantry essentials that come together to create a flavorful and satisfying meal in under 30 minutes. This Thai-inspired dish relies on both fresh and shelf-stable ingredients that work well together to build layers of flavor while keeping preparation simple and easy.
Ingredients:
Quick Red Curry Tofu & Sweet Potato (Easy)
by veganpreps.com
Ingredients
- 4 teaspoons canola oil, divided
- 1 (14 oz) package extra firm tofu, pressed and cut into 3/4-inch cubes
- 1 lb (450 g) sweet potato, peeled and cut into 3/4-inch cubes
- 1 (14 oz) can full-fat coconut milk
- 1/2 cup vegetable broth
- 2 oz (56 g) red Thai curry paste
- 1/2 lb (225 g) green beans, trimmed and halved
- 1 tablespoon brown sugar
- 2 teaspoons fresh lime juice
- 1/2 teaspoon salt
- 1/3 cup fresh cilantro, roughly chopped
- 1 lime, quartered for serving
Instructions
- 1Heat 2 teaspoons oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook 3 minutes per side until golden. Remove and set aside.
- 2Add remaining 2 teaspoons oil to the same pan. Add sweet potato cubes and cook over medium-high heat for 5 minutes, stirring occasionally, until lightly browned on the edges.
- 3Add curry paste to the pan and stir-fry with the sweet potato for 1 minute. Pour in coconut milk and vegetable broth, stir to combine, and bring to a simmer.
- 4Add green beans, cover, and cook for 8 minutes until sweet potato is tender and green beans are crisp-tender.
- 5Return tofu to the pan. Stir in brown sugar, lime juice, and salt. Simmer uncovered for 2 minutes until sauce thickens slightly. Top with cilantro and serve with lime wedges and steamed jasmine rice.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
