Anti Inflammatory Thai-Inspired Ginger-Lime Tofu & Greens Stew
This deeply aromatic stew is the kind of bowl that warms you from the inside out — rich coconut broth, golden-seared tofu, and a generous heap of kale and spinach all simmered together with fresh ginger, lemongrass, and turmeric. That golden spice lineup is the real star here, since turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and this recipe leans into both without holding back. Coconut aminos stand in for conventional soy sauce, keeping the umami depth while avoiding additives that can sneak into store-bought alternatives. The tofu gets pressed and pan-seared before it ever hits the broth, so it holds its shape and picks up a satisfying golden crust rather than turning soft and bland. A bright finish of fresh lime juice at the very end lifts the whole pot and keeps the flavors lively rather than heavy. It makes four servings, so it's practical for a weeknight dinner and even better the next day once the broth has had time to deepen. Serve it with cilantro and extra lime wedges and it looks and tastes like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
For the stew
- 1 block (14 oz) firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, tough outer layers removed, tender inner stalk minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tbsp coconut aminos
- 1 tsp fish sauce (check label for no added sugar or additives)
- 4 cups baby spinach, loosely packed
- 2 cups kale, stems removed and leaves roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Press the tofu for at least 10 minutes by wrapping it in a clean kitchen towel and setting a heavy pan on top, then cut into 3/4-inch cubes and pat dry.
- 2
Heat 1 tbsp of the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes until the undersides are golden, then turn and cook 2–3 minutes more until golden on a second side. Transfer to a plate and set aside.
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