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Tofu and Bok Choy Green Curry

Made With:


Campbell's® Green Curry Sauce

This vibrant Thai green curry sauce is a perfect complement to shrimp, poultry, or tofu. Features contrasting flavours of sweet and hot with a combination of coconut milk,green curry paste, spicy jalapenos, cilantro, shallots, and garlic.

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• Sauté tofu and vegetables ahead and reserve. Add sauce; heat before serving.
• Garnish with fresh cilantro leaves, if desired.

Total Time

45 min.

Serving & Size

8 fl oz prepared sauce mixture plus 8 oz rice

Everyone will love this flavour-packed vegetarian curry bowl brimming with fragrance, fresh vegetables and visual appeal.

Nutrition Facts

Nutrition Facts

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Green Curry Sauce 1 pouch (3 lb) pouch (1.3 kg)
1. Thaw Campbell’s® Green Curry Sauce according to package directions.
Ingredients Weight Measure
Weight Measure
Soy sauce, low sodium 3 tbsp 45  mL
Corn starch 2 tbsp 30  mL
Tofu, extra-firm, drained and cubed 1 lb 454  g
2. In bowl, stir together soy sauce and corn starch; add tofu to marinate.
Ingredients Weight Measure
Weight Measure
Garlic, minced 2 tbsp 15  mL
Fresh ginger, minced 2 tbsp 15  mL
Onion, sliced 1 (5.5oz) (156g)
3. In large saucepan, heat vegetable oil over medium heat-high; sauté garlic, ginger and onion for about 2 minutes or until golden.
Ingredients Weight Measure
Weight Measure
Zucchini, quartered lengthwise and cut into 1-inch chunks 12 oz 340  g
4. Add tofu; sauté for about 3 minutes or until browned. Add zucchini; sauté for 2 to 3 minutes or until starting to soften.
Ingredients Weight Measure
Weight Measure
Baby bok choy, quartered 12 oz 340  g
5. Add green curry sauce and bok choy to pan; bring to simmer. Simmer for about 10 minutes or until vegetables are tender and sauce has thickened.
Ingredients Weight Measure
Weight Measure
Jasmine rice, cooked 5 cups 125  L
Sesame seeds, toasted 1/4 cup 60  mL
Green onions, sliced 1/3 cup 75  mL
Red chili pepper, hot, thinly sliced (optional) 1 (5.5oz) (156g)
Salt and/or pepper to taste
6. Divide rice among 8 plates. Top with tofu and curry.

7. Garnish with sesame seeds, green onions, and chili pepper, if desired. Season with salt and pepper.


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