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. More Tofu Recipes

Thai-Style Tofu and Vegetables
Photo: © Keller & Keller
Total Time:
30 mins


  • 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


  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.

Related Articles