Curried Tofu Stir Fry with Coconut Sauce
Elevate your weeknight meals with this vibrant Curried Tofu Stir Fry with Coconut Sauce—a plant-based delight that pairs crispy, golden tofu with a medley of colorful vegetables in a rich, aromatic coconut curry sauce. Infused with warming spices like curry powder and turmeric, and brightened by fresh lime juice and cilantro, this dish is both satisfying and packed with bold flavors. Tossed in velvety coconut milk and served over steamed rice or noodles, it's a wholesome, gluten-free option that comes together in just 35 minutes. Perfect for busy evenings, this easy tofu stir fry is a delicious way to enjoy a healthy, protein-packed dinner that's as comforting as it is nutritious!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 2 tbsp coconut oil (or any neutral oil)
- 1 onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 2 cups broccoli florets
- 1 carrot, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 cup unsweetened coconut milk (canned)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 tbsp fresh cilantro, chopped
- 4 cups cooked rice or noodles (for serving)
Instructions
Drain the tofu and press it between paper towels or a clean kitchen towel to remove excess moisture. Cut the tofu into 1-inch cubes.
In a small bowl, toss the tofu cubes with the cornstarch until evenly coated.
Heat 1 tablespoon of coconut oil in a large non-stick skillet or wok over medium-high heat. Add the tofu and cook for about 6-8 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add the onion, red bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Add the garlic, ginger, curry powder, and ground turmeric to the skillet. Cook for 1 minute until fragrant.
Pour the coconut milk into the pan and stir well to combine with the spices and vegetables. Add the soy sauce, lime juice, and brown sugar, stirring to incorporate.
Return the crispy tofu to the skillet and gently toss to coat it in the sauce. Cook for 2-3 minutes to heat through.
Taste and adjust seasoning if needed, adding more soy sauce for saltiness or lime juice for brightness.
Serve the curried tofu stir fry over cooked rice or noodles, and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 24.9 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
