Instant Pot Braised Lentils and Tofu with Thai Green Curry
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces2 cups water 3 tablespoons Thai green curry paste 1 cup dried lentilles du Puy, picked over and rinsed¾ teaspoon table salt ½ cup canned coconut milk 1 tablespoon fish sauce, plus extra for seasoning1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips4 ounces snow peas, strings removed and halved crosswise½ cup coarsely chopped fresh Thai or Italian basil 1 tablespoon lime juice, plus lime wedges for serving2 scallions, sliced thin
Before You Begin
Do not substitute green or brown lentils for the lentilles du Puy (also known as French green lentils).
Instructions
- Spread tofu on paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.
- Meanwhile, whisk water and curry paste together in Instant Pot, then stir in lentils and salt. Lock lid into place and close pressure- release valve. Select high pressure-cook function and cook for 16 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir coconut milk and fish sauce into lentils and bring to simmer using highest sauté function. Stir in tofu, bell pepper, and snow peas, partially cover pot, and cook, stirring occasionally, until tofu is heated through and vegetables are crisp-tender, about 3 minutes. Turn off Instant Pot.
- Stir in basil and lime juice. Season with salt, pepper, and fish sauce to taste. Sprinkle individual portions with scallions. Serve with lime wedges.
Time
1 hourYield
Serves 4Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces
2 cups water
3 tablespoons Thai green curry paste
1 cup dried lentilles du Puy, picked over and rinsed
¾ teaspoon table salt
½ cup canned coconut milk
1 tablespoon fish sauce, plus extra for seasoning
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
4 ounces snow peas, strings removed and halved crosswise
½ cup coarsely chopped fresh Thai or Italian basil
1 tablespoon lime juice, plus lime wedges for serving
2 scallions, sliced thin
Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces
2 cups water
3 tablespoons Thai green curry paste
1 cup dried lentilles du Puy, picked over and rinsed
¾ teaspoon table salt
½ cup canned coconut milk
1 tablespoon fish sauce, plus extra for seasoning
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
4 ounces snow peas, strings removed and halved crosswise
½ cup coarsely chopped fresh Thai or Italian basil
1 tablespoon lime juice, plus lime wedges for serving
2 scallions, sliced thin
Ingredients
14 ounces extra-firm tofu, cut into ½-inch pieces
2 cups water
3 tablespoons Thai green curry paste
1 cup dried lentilles du Puy, picked over and rinsed
¾ teaspoon table salt
½ cup canned coconut milk
1 tablespoon fish sauce, plus extra for seasoning
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
4 ounces snow peas, strings removed and halved crosswise
½ cup coarsely chopped fresh Thai or Italian basil
1 tablespoon lime juice, plus lime wedges for serving
2 scallions, sliced thin
Why This Recipe Works
For a Thai-influenced green curry that was full of flavor, we started by cooking fiber-rich lentils in an aromatic green curry broth. Thanks to the even cooking of the Instant Pot, the lentils kept their texture while absorbing flavorful liquid. Once they were cooked, we stirred in coconut milk to create a rich, creamy sauce. Red bell pepper and snow peas contrasted the earthiness of the lentils and gave a pop of color, while cubed tofu provided additional protein. Using the sauté function, we warmed the dish through so the vegetables could maintain their color and crisp texture. A handful of basil stirred in at the end gave a heady finish.
Before You Begin
Do not substitute green or brown lentils for the lentilles du Puy (also known as French green lentils).
Instructions
- Spread tofu on paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.
- Meanwhile, whisk water and curry paste together in Instant Pot, then stir in lentils and salt. Lock lid into place and close pressure- release valve. Select high pressure-cook function and cook for 16 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir coconut milk and fish sauce into lentils and bring to simmer using highest sauté function. Stir in tofu, bell pepper, and snow peas, partially cover pot, and cook, stirring occasionally, until tofu is heated through and vegetables are crisp-tender, about 3 minutes. Turn off Instant Pot.
- Stir in basil and lime juice. Season with salt, pepper, and fish sauce to taste. Sprinkle individual portions with scallions. Serve with lime wedges.
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