Creamy Coconut Tofu Stir-Fry

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cut into
• 1-inch cubes
• 1 tbsp cornstarch
• 2 tbsp coconut oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 cup baby corn
• 1 can (13.5 oz) coconut milk
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp red pepper flakes (optional)
• 1/4 cup fresh Thai basil leaves, torn
• Lime wedges for serving
• Cooked jasmine rice for serving

Instructions

1. In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
2. Heat 1 tablespoon of coconut oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 5-7 minutes.
3. Remove the tofu from the wok and set aside.
4. In the same wok, heat the remaining 1 tablespoon of coconut oil. Add the sliced bell peppers, snap peas, and baby corn. Stir-fry the vegetables for 3-4 minutes, or until they are crisp-tender.
5. In a small bowl, whisk together the coconut milk, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using) to create a sauce.
6. Pour the sauce into the wok with the vegetables and bring it to a simmer.
7. Cook for 2-3 minutes, or until the sauce thickens slightly.
8. Return the crispy tofu cubes to the wok and toss gently to coat them with the sauce. Cook for an additional 1-2 minutes to heat the tofu through.
9. Remove the wok from the heat and stir in the torn Thai basil leaves.
10. Serve the creamy coconut tofu stir-fry hot over cooked jasmine rice, garnished with lime wedges for squeezing.

Indulge in the creamy, dreamy flavors of this Thai-inspired coconut tofu stir-fry – a vegan delight that’ll transport your senses to the bustling streets of Bangkok and leave you craving more of its irresistible, feel-good goodness!