Tofu Veg Stir Fry

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Prep time: 00:45 HR
Cook time: 00:30 HR


Serves: 3

Oil is required for nearly all Thai dishes. Thai cooks commonly use coconut oil, palm oil, peanut oil, or soybean oil. Coconut oil can impart some flavor to the dishes that can meld well in Thai cuisine. It has a nutty and slightly sweet flavor. Coconut oil is attaining a new popularity after being disdained for having a high level of saturated fat.


  • tofu, cubed - 2 cups
  • medium-size carrot, sliced - 1
  • Dayat shiitake mushrooms, sliced, or left in halves or quarters - 8
  • broccoli, cut into florets - 1 small head
  • red pepper, sliced into strips - 1
  • fresh basil – ½ cup
  • Cocofresh coconut oil – 10 tbs


  • cornstarch dissolved in 3 Tbsp. soy sauce – ½ tsp
  • finely chopped shallots or purple onion – ¼ cup
  • garlic, minced or finely chopped - 5-6 cloves
  • ginger, sliced into thin matchstick pieces - 1-2 pieces
  • fresh red chili, sliced – 1 OR chili flakes – ½ tsp
  • brown sugar – 2 ½ tsp

Stir-Fry Sauce

  • Cocofresh coconut milk – 2/3 cup
  • vegetable stock - 3 tbsp
  • soy sauce - 2 tbsp
  • fresh lime juice – 3 ½ tbps
  • dried crushed chili (chili flakes) – ½ tsp
  • Brown sugar – 2 ½ tsp


Place cubed tofu in a bowl and pour marinade over. Toss well to coat and set aside to marinate while you prepare your other ingredients.
Combine all ‘Stir-Fry Sauce’ ingredients, stirring well to dissolve sugar. First the taste should be spicy-salty, followed by sweet and finally the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty.

Warm a wok or large frying pan over medium-high heat. Add 4 tbs coconut oil and swirl around, then add the marinated tofu. Stir-fry until lightly browned. Add more coconut oil id pan is too dry. Remove fried tofu from pan and set aside.

Stir fry the shallot/onion, garlic, ginger, and chili in coconut oil for 2 minutes, then add the carrot and mushrooms with 4 tbs of stir-fry sauce. Stir-fry for 2-3 minutes.

Add the broccoli and red pepper with ½ of stir-fry sauce. Simmer until all the vegetables are cooked but still bright green with some crispness for 2-3 minutes.

Add the fried tofu and the rest of the stir-fry sauce.

Add more sugar or chili if desired. Top with fresh basil and serve with Jasmine rice.