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


  • 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

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