Thai-Inspired Tofu Stir-Fry with Coconut Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, spicy, and creamy stir-fry featuring tofu, vegetables, and coconut milk. This Thai-inspired vegetarian recipe, ready in about 45 minutes, pairs firm tofu, bell peppers, broccolini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cube 1 block firm tofu into 1/2-inch cubes. Press excess moisture out using a paper towel. Set aside.
  2. Step 2: Slice 2 bell peppers into 1/2-inch strips. Trim and cut 8 oz broccolini into 2-inch pieces.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add tofu and cook for 5-6 minutes until golden and crispy.
  4. Step 4: Stir in 2 tbsp Thai red curry paste and 1/4 cup vegetable broth. Cook for 2 minutes until the paste is fragrant and the broth is absorbed.
  5. Step 5: Add bell peppers and broccolini. Cook for 4-5 minutes until vegetables are tender-crisp. Stir in 1 can coconut milk, 1 tbsp brown sugar, 1 tbsp soy sauce, and 1 tbsp lime juice. Cook for 3 minutes until the sauce thickens and coats the ingredients.
  6. Step 6: Serve immediately, garnished with fresh cilantro.

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