Tofu Stir-Fry with Coconut and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu with a silky coconut-lime sauce and crunchy vegetables for a satisfying weeknight meal. This asian (gluten-free, dairy-free) ready in about 38 minutes pairs firm tofu, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 18 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tbsp cornstarch and pan-fry in 1 tsp sesame oil over medium-high heat for 5-6 minutes until golden on all sides; set aside.
  2. Step 2: Mince garlic and grate ginger. Stir-fry broccoli and sliced bell pepper in 1 tsp sesame oil for 4 minutes until crisp-tender.
  3. Step 3: Whisk coconut milk, lime juice, soy sauce, and remaining 1 tsp cornstarch in a bowl. Pour over vegetables, bring to a simmer, and cook for 2 minutes until sauce thickens and coats the back of a spoon; add tofu and stir gently for 1 minute to heat through.

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Frequently asked questions

How long does Tofu Stir-Fry with Coconut and Lime take to make?

Total time is about 38 minutes (20 min prep + 18 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 Tofu Stir-Fry with Coconut and Lime?

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 Tofu Stir-Fry with Coconut and Lime?

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 Tofu Stir-Fry with Coconut and Lime for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Tofu Stir-Fry with Coconut and Lime gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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