Tropical Amaranth and Tofu Coconut Curry Bowl
A fragrant, island-inspired bowl combining earthy amaranth and golden seared tofu with crisp vegetables in a light coconut curry sauce.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by BAM + Lila
BAM created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan · Colander
Time saver
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Combine amaranth and vegetable broth in a…
- 01
Combine amaranth and vegetable broth in a…
Combine amaranth and vegetable broth in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and amaranth is tender. Remove from heat and let sit covered for 5 minutes.
Look for: water is absorbed and amaranth is tender
Tap card to mark done - 02
Heat extra virgin olive oil in a…
Heat extra virgin olive oil in a skillet over medium-high heat at 350°F (175°C).
Tap card to mark done - 03
Add diced tofu to the skillet and…
Add diced tofu to the skillet and cook for 8 to 10 minutes, flipping occasionally until golden brown on all sides.
Look for: golden brown on all sides
Tap card to mark done - 04
Lower heat to medium
Lower heat to medium, add minced garlic clove and red curry paste, and cook for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 05
Pour in light coconut milk and stir…
Pour in light coconut milk and stir until the curry paste is fully dissolved into a light sauce.
Look for: the curry paste is fully dissolved into a light sauce
Tap card to mark done - 06
Add sliced red bell pepper and snap…
Add sliced red bell pepper and snap peas to the skillet. Cook for 3 to 4 minutes until vegetables are tender-crisp.
Look for: vegetables are tender-crisp
Tap card to mark done - 07
Stir in fresh lime juice and remove…
Stir in fresh lime juice and remove from heat.
Tap card to mark done - 08
Divide cooked amaranth into a bowl and…
Divide cooked amaranth into a bowl and top with the tofu and vegetable curry mixture.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 09
Garnish with fresh cilantro before serving
Garnish with fresh cilantro before serving.
Ready when: everything is assembled and ready to enjoy
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