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Thai-Style Tofu and Vegetables
© Keller & Keller

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.

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  1. 1 tablespoon vegetable oil
  2. 1 medium onion, thinly sliced lengthwise
  3. 1 tablespoon finely grated fresh ginger
  4. 1 garlic clove, very thinly sliced
  5. 1 large jalapeño, thinly sliced crosswise with seeds
  6. 1 teaspoon turmeric
  7. 4 large shiitake mushrooms, stems discarded, caps thickly sliced
  8. 2 cups small broccoli florets
  9. 1 medium carrot, thinly sliced crosswise
  10. 3 canned plum tomatoes, chopped
  11. 1 1/4 cups light unsweetened coconut milk
  12. 1 pound firm tofu, cut into 1-inch cubes
  13. 1/2 cup water
  14. 2 tablespoons soy sauce
  15. 1/2 cup coarsely chopped basil leaves
  16. Lime wedges, for serving
  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.