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5 from 3 votes
Tofu Stir Fry on a Plate with Chopsticks on Perched on the Side
Tofu Stir-Fry with Tamarind Coconut Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Stir-fried veggies and crispy tofu are cooked up with a rich coconut tamarind sauce in this flavorful Thai inspired tofu stir-fry.

Course: Entree
Cuisine: American, Asian-Inspired
Servings: 4
Author: Alissa
Ingredients
For the Sauce
For the Tofu Stir-Fry
  • 2 tbsp. vegetable oil divided
  • 1 lb. extra firm tofu drained, pressed and cut into ¼ inch thick triangles
  • 1 large shallot sliced
  • 2 garlic cloves minced
  • 1 tsp. fresh grated ginger
  • 2 cups baby corn cut into 2 inch pieces
  • 1 red bell pepper sliced
For Serving
  • 2 scallions chopped
  • ¼ cup roasted peanuts
  • cooked rice
Instructions
  1. Whisk all sauce ingredients together in small bowl. Set aside.
  2. Coat a large skillet with 1 tablespoon vegetable oil and place over medium-high heat. Arrange tofu triangles in a single layer. Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Remove from skillet and transfer to a plate.
  3. Add remaining tablespoon of oil to skillet, along with shallot, garlic, ginger and baby corn pieces. Raise heat to high. Stir fry for about 3 minutes. Add bell pepper and stir fry for another 2 minutes, until veggies are tender-crisp.
  4. Return tofu to skillet, along with sauce. Stir fry just until sauce thickens and coats veggies and tofu, about 1 minute.
  5. Divide onto plates. Serve with rice and top with peanuts and scallions.