BHA & BHT Free Thai-Inspired Ginger-Lime Tofu & Greens Stew

Total time55 min

Prep time20 min

Cook time35 min

BHA & BHT Free Thai-Inspired Ginger-Lime Tofu & Greens Stew

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the stew

1 block (14 oz) firm tofu, pressed and cut into ¾-inch cubes
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!