Thai-Style Tofu and Vegetables

The light coconut milk in this Thai-style vegetable stir-fry creates a silky sauce. The tofu is remarkably nutritious, and recent research on soy has shown that it can significantly lower total cholesterol.


Slideshow: More Tofu Recipes


  • Total Time:
  • Servings: 4

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  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced lengthwise
  • 1 tablespoon finely grated fresh ginger
  • 1 garlic clove, very thinly sliced
  • 1 large jalapeño, thinly sliced crosswise with seeds
  • 1 teaspoon turmeric
  • 4 large shiitake mushrooms, stems discarded, caps thickly sliced
  • 2 cups small broccoli florets
  • 1 medium carrot, thinly sliced crosswise
  • 3 canned plum tomatoes, chopped
  • 1 1/4 cups light unsweetened coconut milk
  • 1 pound firm tofu, cut into 1-inch cubes
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1/2 cup coarsely chopped basil leaves
  • Lime wedges, for serving

How to make this recipe

  1. In a large skillet or wok, heat the vegetable oil. Add the onion along with the ginger, garlic and jalapeño and stir-fry over moderately high heat for 2 minutes. Add the turmeric, then add the shiitake mushrooms, broccoli and carrot and stir-fry for 3 minutes.

  2. Add the tomatoes, coconut milk, tofu, water and soy sauce to the skillet and simmer over moderately high heat, stirring a few times, until the vegetables are al dente, about 4 minutes. Stir the chopped basil into the vegetables, transfer to plates and serve immediately with lime wedges.


One Serving 223 cal, 12 gm fat, 4.7 gm saturated fat, 16 gm carb, 2 gm fiber.

Serve With

Steamed rice.

Contributed By Photo © Keller & Keller Published January 2005

505555 recipes/thai-style-tofu-and-vegetables 2013-12-06T23:53:50+00:00 Peter Berley spring|winter|fast-column|stir-frying|asian|thai|4|fast|healthy|vegetarian|weeknight-dinner january-2005,Peter Burley,thai food,tofu and vegetables,stir fried tofu,vegan recipe,mushrooms and broccoli recipes,thai-style-tofu-and-vegetables 505555

Aggregate Rating value: 1

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Sunandstars

Review Body: Eh...this recipe made me want to cry when I was done. I'm somewhat newer to cooking, but I've cooked with tofu and stir fries before. I'm probably just slow, but this recipe took 2 hours to make. The overall flavor was okay, too coconutty for my taste. I don't really like tomatoes that much, so I didn't add them. When you cook with tofu, you're always supposed to press the water out of it. This recipe didn't say to do that, but I knew that it has to be done anyway. All tofu I've had has always been small pieces, and even marinating and baking 1/2 inch cubes leaves the inside mushy, flavorless, and raw. Cutting 1 inch cubes and cooking them for only 4 minutes didn't sound right at all, so I cut a 12 ounce package of tofu into 1/4 inch cubes. I cooked everything as the recipe said, but when I added the tofu it was just way too much. I ended scooping a cup's worth of the tofu out, and I already was using a smaller amount of tofu than what the recipe called for. It was still too much tofu. A half block would be plenty. Simmered for 4 minutes, and the tofu had no flavor and the same texture as it did coming straight out of a package. It seems that the tofu is basically cut and heated up in this recipe. 

Review Rating: 1

Date Published: 2017-01-12