Tofu Stir-Fry with Tamarind Coconut Sauce
Stir-fried veggies and crispy tofu are cooked up with a rich coconut tamarind sauce in this flavorful Thai inspired tofu stir-fry.
Servings: 4
Ingredients
For the Sauce
- ¼ cup coconut milk
- ¼ cup water
- 1 tbsp. tamarind paste
- 1 tbsp. soy sauce or tamari
- 1 tbsp. agave
- 1 tsp. Asian chili paste
- 1 tsp. cornstarch
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
- Whisk all sauce ingredients together in small bowl. Set aside.
- 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.
- 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.
- Return tofu to skillet, along with sauce. Stir fry just until sauce thickens and coats veggies and tofu, about 1 minute.
- Divide onto plates. Serve with rice and top with peanuts and scallions.