Tofu and Bok Choy Green Curry

Tofu and Bok Choy Green Curry

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Dietary Fiber g
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Vitamin A %
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Total Time

20 min.

Serving & Size

8 fl oz prepared sauce mixture plus 8 oz rice

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Green Curry Sauce
1 pouch (1.3 kg)
1 pouch (3 lb)

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.

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