Thai Coconut Stir-fry with Tofu

Thai Coconut Stir-fry with Tofu

This is one of the fastest and easiest ways to make a delicious stir-fry using very few ingredients. The coconut flavor is very mild and pleasing to all tastes however you can amp up the spiciness by adding extra chili sauce. Use whichever veggies you have on hand but keep the onion and garlic as a base for this dish. I am using smoked tofu for added flavor but if you can’t find it you can use any firm tofu.

  • Ingredients
  • 1 tablespoon sesame oil
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 4 cups chopped veggies of your choice (peppers, baby corn, mushrooms, snow peas, etc)
  • 2 cups smoked tofu, cubed
  • 1 can coconut milk
  • 1/2 cup Thai red chili sauce
  • Pinch of salt
  • 2 tablespoons fresh basil, thinly sliced
  • 1 lime


In a large skillet over medium-high, heat the oil and the chicken stock until bubbly. Add the onion, garlic and the rest of the veggies and stir-fry for 5-10 minutes until soft. (Hard veggies like carrots and celery will take longer so you may wish to add them first, a few minutes before the rest) Meanwhile, combine the coconut milk, salt and chili sauce in a bowl. When the veggies are halfway done, add the sauce along with the tofu and bring to a boil. Cover and simmer for 5 minutes, stirring a few times until everything is hot. Serve over rice and finish with a squeeze of lime and basil.



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