Thai Vegetables and Tofu Stir Fry is my go-to recipe when I want something quick but packed with flavor. The first time I made this dish, I was amazed at how a few simple ingredients could create such amazing taste. The coconut milk adds richness, while the basil and chili bring that authentic Thai touch. It’s become my family’s favorite weeknight dinner, and I love how it fills the kitchen with wonderful aromas.
About the Recipe
This recipe strikes the perfect balance between healthy and satisfying. The tofu gets nice and crispy on the outside while staying soft inside, and the vegetables keep their crunch. The coconut milk sauce is light yet creamy, coating everything in delicious Thai flavors. It’s easier than takeout and much healthier too.
Why You’ll Love This Recipe
You’ll love how quick and simple this recipe is – perfect for busy weeknights. The ingredients are easy to find at any grocery store, and you can swap vegetables based on what you have. The combination of textures is amazing – from the crispy tofu to the tender vegetables. Plus, it’s naturally vegetarian and can be made vegan by using plant-based soy sauce.
Thai Vegetables and Tofu Stir Fry
Cooking Tips
– Press your tofu for 15 minutes before cooking to get it extra crispy
– Don’t overcrowd the pan when frying tofu
– Cut all vegetables roughly the same size for even cooking
– Have all ingredients ready before you start cooking – stir-fries move fast.
– If you like it spicier, add more chilies
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot over jasmine rice or noodles. Leftovers keep well in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if needed.
Similar Recipes
- Vegetable Pad Thai
- Green Curry with Tofu
- Coconut Curry Noodles
Nutrient Benefits
This dish is packed with protein from tofu, fiber from vegetables, and healthy fats from coconut milk. It’s rich in vitamins A and C from the carrots and cauliflower. The ginger and turmeric add anti-inflammatory benefits, while garlic boosts immune function.
Thai Vegetables and Tofu Stir Fry
Ingredients
- 1 Onion (small, finely sliced)
- 1/2 tbsp Ginger (finely grated)
- 1 Garlic (small clove, minced)
- 1 cup Cauliflower Florets
- 2 Mushrooms (large or 4, medium, stems discarded, sliced)
- 1 Carrot (small, sliced)
- 1 Tomatoes (large or 2, medium, quartered)
- 2/3 cup Coconut Milk (unsweetened)
- 1 cup Tofu (cube)
- 1/4 cup Water
- 1 tbsp Soy Sauce
- 1/4 cup Basil Leaves (coarsely chopped)
- 1 Red Chilli (small, sliced)
- 1 tbsp Oil (1 tsp)
- 1/2 tsp Turmeric Powder
Instructions
- Heat 1 tsp oil in a pan.
- Fry the tofu cubes till golden brown and remove.
- Drain excess oil and keep aside.
- Add 1 tblsp oil to the pan.
- Saute the onions, ginger and garlic for a minute or two.
- Add turmeric powder and stir well for 30 seconds.
- Add the mushrooms, cauliflower and carrot.
- Stir and cook for 3 to 4 minutes.
- Add the tomatoes and fried tofu.
- Add water, soy sauce and coconut milk.
- Simmer for a 5 minutes or until all the vegetables are cooked.
- Garnish with red chillies and basil leaves.
- Transfer to a serving bowl.
- Serve hot with rice.
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Frequently Asked Questions
Can I make this dish ahead of time?
Yes. Cook everything except the basil leaves and store in an airtight container for up to 3 days. Reheat gently and add fresh basil just before serving.
What can I substitute for coconut milk?
You can use light coconut milk or cashew cream. Regular milk won’t give the same Thai flavor but works in a pinch.
Is this recipe very spicy?
The spice level is mild with one chili. You can adjust the heat by adding more chilies or removing them completely.
