Lime-Curry Tofu Stir-Fry Recipe

Lime-Curry Tofu Stir-Fry Recipes

  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins


Original recipe makes 4 servings

  •  2 tablespoons peanut oil
  •  1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
  •  1 tablespoon minced fresh ginger root
  •  2 tablespoons red curry paste
  •  1 pound zucchini, diced
  •  1 red bell pepper, diced
  •  3 tablespoons lime juice
  •  3 tablespoons soy sauce
  •  2 tablespoons maple syrup
  •  1 (14 ounce) can coconut milk
  •  1/2 cup chopped fresh basil


  1. Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
  2. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.
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