Daily Dish

Daily Dish

Creamy Coconut Tofu Stir-Fry

Healthy Fact of the Day

Tofu, made from soybeans, is an excellent source of plant-based protein and is rich in minerals like calcium, iron, and magnesium. It's also incredibly versatile and can absorb flavors from sauces and marinades, making it a perfect ingredient for stir-fries and other dishes.

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!

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