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Dinner recipe · from the recipe book

Thai-Style Coconut Tofu and Edamame Stew

Golden seared tofu and sweet potato simmer in a fragrant ginger, lime and red curry-spiced coconut broth with tender bok choy and bright edamame.

Thai-Style Coconut Tofu and Edamame Stew

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 1-inch cubes
  • 2 cups236 gShelled edamame, frozen
  • 1½ tbsp20 gCanola oildivided
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 2½ medium300 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 medium119 gRed bell peppersliced
  • 2¾ cups600 gVegetable broth
  • 1⅓ cups300 gCoconut milk, cannedstirred
  • 1½ tbsp20 gLow-sodium soy sauce
  • 1¼ tsp packed6 gBrown sugar
  • 3½ cups shredded250 gBok choychopped
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater

Steps

  1. Prepare first: press and cube the tofu, dice the onion, mince the garlic, grate the ginger, cube the sweet potato, slice the bell pepper and chop the bok choy and cilantro.
  2. Start the rice: bring the rice and water to a boil in a small saucepan, cover, reduce to low and cook 15 minutes, then rest off the heat, covered, until serving.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Sear the tofu in a single layer, turning, until golden on several sides, about 8 minutes; transfer to a plate.
  4. Add the remaining half of the canola oil and the onion; cook 4 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  5. Add the sweet potato, bell pepper, vegetable broth, coconut milk, soy sauce and brown sugar. Bring to a boil, then cover and simmer 15 minutes until the sweet potato is tender.
  6. Return the tofu to the pot and stir in the edamame and bok choy. Simmer uncovered 5 minutes until the edamame is hot and the bok choy is wilted.
  7. Turn off the heat and stir in the lime juice. Fluff the rice, divide it among bowls, ladle the stew over and top with the cilantro.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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