Tofu and spring vegetables with green curry and brown rice

Vegetarian, Gluten Free, Dairy Free

2 Servings, 540 Calories/Serving

This Vietnamese-style green curry dish is different from the curry you’re probably used to — no coconut milk, no fuss. Simple green curry paste, ginger and garlic bring out the flavors of fresh carrots, bell peppers, snap peas and trumpet mushrooms in a healthy, tasty medley served over fiber-rich brown rice.


  • 1 cup brown rice
  • 3 cloves garlic
  • 2-inch piece ginger
  • 1 serrano chile
  • 1 bell pepper
  • 6 baby carrots
  • 4 king trumpet mushrooms
  • 12 ounces Hodo Soy tofu
  • 2 tablespoons green curry paste
  • 8 ounces vegetable stock
  • 6 ounces sugar snap peas
  • Small bunch cilantro



Cook rice, prep veggies

Using a fine-mesh sieve, rinse rice under cold water until water runs clear. Place in a saucepan with 1 1/2 cups water, bring to a boil and then reduce to a simmer. Cover and cook until water is absorbed, about 40 minutes. Meanwhile:
*Peel and mince garlic and ginger.
*Deseed and thinly slice chile and bell pepper.
*Peel and trim carrots.
*Slice mushrooms into quarters.
*Slice tofu into 1-inch squares.


Make curry

Heat sauté pan on medium-high with 2 tablespoons oil. Once oil shimmers, add ginger, garlic and chile and stir until fragrant, about 30 seconds. Add mushrooms and stir to combine. Add carrots and bell peppers and cook, stirring, until veggies are tender, yet crisp, about 2 minutes. Mix in curry paste, vegetable stock and tofu. Cover, turn heat down to a simmer, and let cook until veggies are tender and tofu is heated through, 10 to 12 minutes. Take off heat, toss in sugar snap peas and stir to combine.


Garnish, plate

Fluff rice with a fork. Roughly chop cilantro. Divide curry and rice between two bowls and garnish with cilantro.

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