Thai Coconut Curry Tofu & Edamame in Skillet

Thai Coconut Curry Tofu & Edamame

Made with
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COOK TIME 10 min
preparation time icon
PREP TIME 40 min
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SERVINGS 4-5 people

What You'll Need

2 tbsp. Spectrum® Canola Oil

1 lb. firm tofu, pressed 30 minutes, drained and cut into eighths; reserved

1 small red sweet bell pepper, diced medium

1 cup shelled edamame, (about 4 oz. frozen)

10 oz. pouch Imagine® Thai Coconut Curry Culinary Simmer Sauce

1/4 cup cilantro, rough chopped

kosher salt & ground black pepper

How to Make

  1. Heat oil in a large skillet over medium flame.
  2. Sear tofu until lightly browned, about 3 minutes.
  3. Turn, add in the bell peppers and cook until crisp-tender, about 3 minutes more.
  4. Add in the edamame and Imagine® Thai Coconut Curry Simmer Sauce.
  5. Lower the fire and cook until heated through, about 4 minutes.
  6. Stir in chopped cilantro.
  7. Season with salt and pepper, as desired.
  8. Serve hot with a rice side dish.