Brazil Nut Free Thai-Inspired Ginger-Lime Tofu & Greens Stew
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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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