A MEAL YOU CAN MAKE
Red curry tofu and green beans
Tofu and crisp green beans coated in a fragrant red curry paste.
About 38 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Firm tofu, 2 cm cubes
- 250g Green beans, 4 cm pieces
- 25g Thai red curry paste, vegetarian if required
- 3 whole Makrut lime leaves, stems removed, finely sliced
- 15g Soy sauce
- 5g Sugar
- 20ml Rapeseed oil
- 80ml Water
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Soya and usually wheat/gluten; choose curry paste without crustaceans/fish. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~538 kcal · 25g protein · 62g carbohydrate · 22g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Drain and dry tofu, then cube it. Trim and cut beans. Remove tough lime-leaf stems and slice leaves very finely. Check curry paste has no shrimp if making a plant-based dish.
Heat the rice
Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.
Brown the tofu
Heat half the oil over medium-high heat. Brown tofu in one layer, turning gently. Work in batches if crowded and allow extra time.
Fry the curry paste
Push tofu aside, add remaining oil and lower heat. Stir curry paste briefly until fragrant, then coat the tofu.
Cook the beans
Add beans, water, soy sauce, sugar and sliced lime leaves. Stir regularly until beans are tender with a little bite and the sauce clings to the tofu. Follow tofu packet cooking time if longer.
Check and serve
Check tofu is steaming hot in its centre. Serve over rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 23 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Thai pad prik king-inspired · tofu adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.