Thai Curry Tofu Over Sweet Potatoes

Two bowls filled with a curry tofu stir-fry dish feature tofu cubes, sliced red bell peppers, snap peas, and diced sweet potatoes. A small wooden bowl of pepper, a glass of water, chopsticks, and a dish of seasoning are next to the bowls on a striped cloth. MyFitnessPal Blog

Tofu and vegetables are simmered in just enough coconut milk to coat them with Thai flavors for a fragrant and easy stir-fry. Steamed, diced sweet potatoes stand in for white rice, giving you a fiber-rich, slightly sweet base to soak up the sauce. Enjoy beneficial nutrients like over 100% of your daily vitamin A and C and 12 grams of fiber, while employing a budget-friendly source of protein in tofu.

Active time: 30 minutes | Total time: 30 minutes

Thai Curry Tofu Over Sweet Potatoes

Ingredients

1/2 cup (118g) coconut milk
1 tsp low-sodium tamari soy sauce
1 tsp honey
2 tsp Thai green curry paste
2 cups (266g) sweet potato, cut in small cubes
Cooking spray
3 cups (330g) fresh green beans, cut into 1–2 inch pieces
1 cup (92g) red bell pepper, sliced
8 oz (230g) extra-firm tofu, drained and cut into 1-inch cubes

Directions

In a cup, combine the coconut milk, tamari, honey and curry paste and whisk until well-mixed. Reserve.

Set up a steamer for the sweet potato cubes, and put an inch of water below it in the bottom of the pot; bring to a boil. Place the sweet potato cubes in the steamer and cover the pot. Steam for about 10 minutes until the sweet potato cubes are tender when pierced with a paring knife. Keep warm.

Place a large skillet over medium-high heat. Let the pan heat for about a minute, then coat with cooking spray. Add the green beans and pepper slices and stir for about 2 minutes, until the vegetables soften slightly and begin to char in spots. Add the tofu and carefully stir, turning the cubes until lightly golden, about 2 more minutes. Stir in the coconut milk mixture. Bring to a boil, then simmer until sauce has reduced and vegetables and tofu are coated. Remove from heat and serve.

Serves: 2 | Serving Size: 2 cups stir-fry and 1 cup sweet potatoes

Nutrition (per serving): Calories: 423; Total Fat: 19g; Saturated Fat: 12g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 276mg; Carbohydrate: 53g; Dietary Fiber: 12g; Sugar: 20g; Protein: 19g

Nutrition Bonus: Potassium: 1115mg; Iron: 23%; Vitamin A: 440%; Vitamin C: 229%; Calcium: 14%

Originally published July 25, 2019; Updated September 2026

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