Step 1

Cook rice in a rice cooker or on the stove top according to package directions. I like to use 2.5 times water to rice.

Step 2

Place the tofu block between two plates and top with something heavy from the pantry, like a jar of peanut butter. Let this press for 10 minutes while you prep the curry. Drain and cut the tofu into ½ inch cubes.

Step 3

Meanwhile, saute onion in olive oil until translucent, about 5 minutes. Mix in ginger and garlic. Saute 2 more minutes.

Step 4

Stir in frozen edamame, and cook until thawed. Mix in curry paste (using more for a stronger flavor) and saute another 2 minutes.

Step 5

Stir in chickpeas and pressed, cubed tofu, along with coconut milk, vegetable broth, and salt. Bring to a simmer.

Step 6

Stir in green beans and water chestnuts. Cook for 5 minutes or until the green beans are tender-crisp.

Step 7

Remove from heat and stir in soy sauce or tamari and lime juice. Serve with cooked rice.