Coconut-Curry Tofu Stir-Fry

Yield: 4 servings (serving size: 1 1/2 cups stir-fry and 1/2 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 358
  • Fat: 13.6g
  • Saturated fat: 6.0g
  • Protein: 16.4g
  • Carbohydrate: 47.3g
  • Cholesterol: 0mg
  • Iron: 3.1mg
  • Sodium: 779mg
  • Calories from fat: 32%
  • Fiber: 2.3g
  • Calcium: 116mg


  • 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


  1. 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.
  2. . While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
  3. . Cook rice according to package directions, omitting salt and fat.
  4. . 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.
  5. . 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.
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