Tiki-Style Coconut and Tofu Stir Fry

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 drafted and published.

A vibrant vegan stir fry with tofu and vegetables in a creamy coconut sauce infused with tropical tiki flavors. This Asian Fusion-inspired vegan recipe, ready in about 35 minutes, pairs extra firm tofu, coconut oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

14 oz (1 block), pressed and cubed extra firm tofu
2 tbsp coconut oil
1 medium, sliced into strips red bell pepper
1 cup, trimmed snap peas
1/2 cup fresh pineapple chunks
3 cloves, minced fresh garlic
1 tbsp, minced fresh ginger
1 cup coconut milk (full fat)
2 tbsp soy sauce
1 tbsp lime juice
1 tsp brown sugar
1/4 tsp red chili flakes
2 tbsp for garnish chopped cilantro
2 cups for serving cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes, turning occasionally until golden on all sides.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet and sauté for 1 minute until fragrant.
Step 3: Stir in 1 sliced medium red bell pepper, 1 cup snap peas, and 1/2 cup fresh pineapple chunks, cooking for 3 minutes until vegetables are tender-crisp.
Step 4: Pour in 1 cup full-fat coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp brown sugar, and 1/4 tsp red chili flakes. Stir and simmer for 4 minutes until the sauce thickens slightly and coats the tofu and veggies.
Step 5: Remove from heat and sprinkle 2 tbsp chopped cilantro on top. Serve hot over 2 cups cooked jasmine rice.