Easy Low FODMAP Thai Curry Tofu & Green Beans
The fragrant mixture of turmeric, coriander, cumin, ginger, white pepper, cayenne pepper and cloves is ready to use and I was inspired to create a tofu-based dish.
Vegan or Vegetarian
Casa de Santé also offers ghee, which is low FODMAP, casein-free and very low lactose-product. Ghee is often used in curry dishes and I tried this recipe once with ghee and another time with Garlic-Infused Oil, made with vegetable oil. Both versions worked very well.
If you are looking for a vegan version of this dish use the oil, as the ghee, which is clarified butter, is based on dairy.
This is a quick weeknight dish that is packed with flavor. Serve with the rice of your choice.
Check out our interview with Dr. Onyx Adegbola, the founder of Casa de Santé. She is an amazing FODMAP pioneer and we have an exclusive chat with her about her entrepreneurial approach to bringing you Certified Low FODMAP products.
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Low FODMAP Thai Curry Tofu & Green Beans
This Low FODMAP Thai Curry Tofu & Green Beans is an easy one-dish meal and we give you vegetarian and vegan options.
- 1, 14- ounce to 16-ounce (400 g to 455 g block) of extra-firm tofu
- 2 tablespoons ghee or Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided
- ¼ cup (16 g) chopped scallions, green parts only
- 1 tablespoon Casa de Sante’s Thai Curry Seasoning
- 2 medium beefsteak tomatoes, cored and chopped
- 8 ounces (225 g) fresh green beans, trimmed
- 1, 14.5 ounce (403 ml) can lite coconut milk, well stirred
- Kosher salt
- Freshly ground black pepper
- Cilantro, optional
- Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will fry up with a nice crisp outer texture.
- Once tofu has drained, discard paper towels and cut tofu into cubes.
- Heat a large, deep skillet over medium heat and add 1 tablespoon of the ghee or oil (use oil for a vegan version) and heat until oil is shimmering. Add tofu and increase heat to medium-high. Cook undisturbed for a few minutes or until tofu is browned on the bottoms, then toss around and continue to cook until nicely browned. Remove from pan and set aside, keeping warm.
- Add remaining tablespoon of ghee or oil to the pan over medium heat. Add scallions and sauté for about a minute or 2 until softened but not browned. Add Thai curry powder and stir around for 30 seconds, then add tomatoes and green beans and toss to coat, then coconut milk and stir everything around together well. Adjust heat, partially cover and simmer for about 3 minutes, then stir in tofu to coat with sauce and simmer for 5 more minutes or until heated through. Taste and season with salt and pepper as desired. Your curry is ready to serve with or without a garnish of cilantro. And we like this best with rice.
- Often in recipes that call for canned coconut milk you can choose between classic style or lite (also sometimes spelled "light"). I find this dish is fine with the lite, but you could try a fuller-fat coconut milk for a richer finished dish.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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