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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Ingredients

  • 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.

Notes

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
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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

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