Prep Time: 15 minutes

Cooking Time: 20 minutes

Serving: 4 servings



14 oz (400g) firm tofu, cubed

2 cups mixed vegetables (bell peppers, broccoli, carrots), sliced

One can (14 oz/400ml) coconut milk

Three tablespoons curry paste (red or green, based on preference)

Two tablespoons of soy sauce

One tablespoon of vegetable oil

One tablespoon of fresh ginger, minced

Three cloves garlic, minced

One tablespoon of brown sugar

One tablespoon of lime juice

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice for serving



Press the tofu to remove excess moisture: Wrap the tofu in a clean kitchen towel and place something heavy on top. Let it sit for about 15 minutes, then cut into cubes. Mix the curry paste, soy sauce, lime juice, and brown sugar in a bowl.

Marinate the tofu cubes in this mixture for about 10 minutes. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated tofu cubes and cook until they’re golden brown on all sides.

Remove from the pan and set aside. Add more oil if needed in the same pan, then sauté the minced ginger and garlic until fragrant. Add the sliced vegetables to the pan and stir-fry for a few minutes until they soften but still have a slight crunch. Pour in the coconut milk, stirring to combine with the vegetables.

Bring the mixture to a gentle simmer. Return the cooked tofu to the pan, stirring gently to coat the tofu and vegetables with the coconut curry sauce.

Allow everything to heat through. Season with salt and pepper to taste. Serve the coconut curry tofu stir-fry over cooked rice. Garnish with chopped cilantro before serving.


Nutrition Facts: (Per Serving)

Calories: 280

Total Fat: 20g

Saturated Fat: 15g

Carbohydrates: 18g

Fiber: 4g

Sugar: 7g

Protein: 10g

Sodium: 650mg