Coconut-Curry Tofu Stir-Fry

Coconut-Curry Tofu Stir-Fry Recipe
Oxmoor House


4 servings (serving size: 1 1/2 cups stir-fry and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 20 Minutes
Other: 30 Minutes

Nutritional Information

Calories 358
Fat 13.6 g
Satfat 6.0 g
Protein 16.4 g
Carbohydrate 47.3 g
Cholesterol 0 mg
Iron 3.1 mg
Sodium 779 mg
Caloriesfromfat 32 %
Fiber 2.3 g
Calcium 116 mg


1 (14-ounce) package extra firm tofu
3 tablespoons low-sodium soy sauce
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 teaspoons green curry paste
1/2 teaspoon salt
1 (13.5-ounce) can light coconut milk
2/3 cup uncooked basmati rice
2 teaspoons dark sesame oil, divided
Cooking spray
3 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 red bell peppers, cut into thin strips (about 3 1/2 cups)
6 green onions, cut into 1-inch pieces


Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.

. While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.

. Cook rice according to package directions, omitting salt and fat.

. While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.

. Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and sauté 30 seconds. Add zucchini and bell pepper; sauté 2 minutes. Add green onions; sauté 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.