Green Curry with Tofu and Baby Bok Choy

Bok choy and broccoli, both cruciferous vegetables, are known to help prevent cancer. They provide numerous powerful antioxidants, vitamins C and K, and essential minerals, including calcium and iron. Curry pastes themselves are therapeutic, with ingredients that both stimulate appetite and aid digestion. This meal is served over rice to soak up the tasty sauce; you could also use rice noodles. To add heat, serve with Sriracha sauce on the side.

Vegan

Green Curry with Tofu and Baby Bok Choy

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Prep Time

15 minutes

Cook Time

35 minutes

Servings

6 people

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Ingredients

• 8 baby bok choy
• 1 tablespoon virgin coconut oil
• 1 bunch (about 4 cups) broccoli separated into small florets
• 1/4 cup Thai green curry paste
• 2 14-ounce cans coconut milk
• 14 ounces extra-firm tofu drained and cut into ½-inch cubes
• 16 scallions thinly sliced on a diagonal
• 1/2 cup packed cilantro coarsely chopped
• 3 cups cooked brown or basmati rice
• Lime wedges for garnish

Ingredients 8 baby bok choy 1 tablespoon virgin coconut oil 1 bunch (about 4 cups) broccoli separated into small florets 1/4 cup Thai green curry paste 2 14-ounce cans coconut milk 14 ounces extra-firm tofu drained and cut into ½-inch cubes 16 scallions thinly sliced on a diagonal 1/2 cup packed cilantro coarsely chopped 3 cups cooked brown or basmati rice Lime wedges for garnish

Prep Time 15 minutes Cook Time 35 minutes Servings 6 people Print Recipe

Instructions

1. Wash bok choy thoroughly, spreading leaves to remove any grit. Cut stem portions into ¼-inch slices. Cut leaves at roughly 1-inch intervals and then chop a few times to shorten resulting strips.
2. Place coconut oil in a large saucepan over high heat, swirling to coat the bottom. Add bok choy and broccoli florets; cook, stirring constantly, for about 1 minute. Add curry paste and stir well to combine. Add coconut milk and bring to a boil. Cook a few minutes longer, until coconut milk has reduced and thickened slightly, and vegetables are tender-crisp. Add tofu cubes and warm through. Taste and add salt, if needed.
3. Remove from heat and stir in half the scallions and cilantro. Serve at once over rice in bowls, garnished with remaining scallions, cilantro, and lime.

Recipe Notes

Nutrition Facts

Green Curry with Tofu and Baby Bok Choy

Amount Per Serving

Calories 344 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 10g 50%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 357mg 15%

Total Carbohydrates 38g 13%

Dietary Fiber 7g 28%

Protein 13g 26%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 344 cal, 12g fat (1g mono, 1g poly, 10g sat), 0mg chol, 13g protein, 38g carb, 7g fiber, 357mg sodium