Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- ½ red onion, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp sriracha
- 1 tbsp soy sauce (or tamari for GF)
- 1 tbsp lime juice
- 1 tsp red pepper flakes
- Cilantro and sesame seeds for garnish
- cooked jasmine rice, for serving
Instructions
- Toss tofu cubes with cornstarch until coated. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
- In the same pan, heat coconut oil over medium heat. Add garlic and ginger; sauté 30 seconds until fragrant.
- Add bell pepper, broccoli, and onion; cook 5–6 minutes until slightly tender but still crisp.
- Pour in coconut milk, sriracha, soy sauce, lime juice, and red pepper flakes. Stir to combine and simmer 5 minutes.
- Return tofu to the pan and toss to coat. Simmer 2–3 minutes to let flavors meld.
- Serve over jasmine rice, garnished with cilantro and sesame seeds.
Notes
- For extra crispiness, bake tofu at 400°F for 20 minutes instead of pan-frying.
- Adjust sriracha and red pepper flakes for desired spice level.
- Great made ahead—reheat gently on stove with a splash of water or coconut milk to refresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Thai-inspired vegan
- Diet: Vegan, Gluten-Free option
Nutrition
- Serving Size: 1 cup tofu + veggies + ½ cup rice
- Calories: 340 Kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
