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very easy
Prep Time
15 mins
Total Time
40 mins


1 pkg
baby bok choy
312 g
1 pkg
extra firm tofu
350 g
1 pkg
Compliments Cilantro
20 g
1 tbsp
canola oil
15 mL
1/2 cup
diced shallots (½-in./1 cm dice)
125 mL
1 tbsp
minced garlic
15 mL
1 tbsp
minced fresh ginger
15 mL
3 tbsp
red curry paste
45 mL
1 can
coconut milk
400 mL
1 tsp
fish sauce
5 mL
1 cup
diced red pepper (1 in./2.5 cm dice)
250 mL


Step 1

Slice each baby bok choy in half lengthwise. Heat a large non-stick frypan over medium heat. Place the baby bok choy cut-sides down in the dry pan; cover and cook until cut-sides are lightly charred and leaves are wilted, about 8 min. (do not turn over while cooking).

Step 2

Meanwhile, pat tofu dry with paper towel, cut into 1 in. (2.5 cm) cubes. Pick cilantro leaves; set aside. Finely chop and reserve cilantro stems. Finely zest the lime. Squeeze 2 tbsp (30 mL) lime juice.

Step 3

Transfer the charred bok choy to a plate. Add the canola oil to the pan. Stir in the shallots, ginger, garlic and chopped cilantro stems; cook until fragrant, about 30 sec. Mix in the curry paste, cook 1 min. Stir in the coconut milk, plus ½ cup (125 ml) water, the fish sauce and the reserved 2 tbsp (30 mL) lime juice until smooth.

Step 4

Add the tofu and red pepper to the sauce in the pan; bring to a gentle simmer. Cook until the red pepper is tender-crisp, about 8 min. Add the bok choy; simmer 1 min.

Step 5

Divide the curry into 4 four bowls. Garnish with the reserved lime zest and cilantro leaves to serve.


  • Serve with steamed rice, noodles or your favourite side dish.
  • If using full-size bok choy, cut off the bottom 4 in. (10 cm) of white stalks (keep intact as a “bulb”), slice the bulb lengthwise into halves, quarters or sixths, depending on size, then proceed with recipe.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
22 g
Saturated Fat:
12 g
14 g
3 g
6 g
11 g
730 mg
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