Thai-Style Coconut Tofu Stir-Fry
Crispy baked tofu simmered in a fragrant coconut curry sauce with bell peppers and snap peas, ready in 30 minutes. This thai-inspired asian ready in about 30 minutes pairs firm tofu, (13.5 oz) coconut milk, reduced-sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.
Ingredients
- 14 oz firm tofu
- 1 can (13.5 oz) coconut milk
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp fresh ginger
- 2 cloves garlic
- 1 bell peppers
- 1 cup frozen snap peas
- 1 tbsp sesame oil
- 2 cups cooked rice
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss with 1 tbsp sesame oil and bake at 400°F (200°C) for 20 minutes until golden and crisp on edges.
- Step 2: In a small bowl, whisk together 1 can (13.5 oz) coconut milk, 3 tbsp reduced-sodium soy sauce, 2 tbsp brown sugar, 1 tbsp minced ginger, and 2 minced garlic cloves until smooth.
- Step 3: Heat 1 tsp sesame oil in a wok or large skillet over medium-high heat. Add 1 sliced bell pepper and stir-fry for 3 minutes until slightly softened.
- Step 4: Add 1 cup frozen snap peas and stir-fry for 2 more minutes until vibrant green and crisp-tender.
- Step 5: Pour the coconut sauce mixture into the skillet and bring to a gentle simmer. Add the baked tofu cubes and cook for 5 minutes, stirring occasionally, until the sauce thickens and coats the tofu.
- Step 6: Serve the tofu and sauce over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Style Coconut Tofu Stir-Fry take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Style Coconut Tofu Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Thai-Style Coconut Tofu Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai-Style Coconut Tofu Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Thai-Style Coconut Tofu Stir-Fry?
Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
I've tried many asian recipes and this is hands down the best.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
