While I absolutely love cooking, most days of the week I’m too busy to be bothered with something elaborate – that’s what the weekends are for! But when I want something nourishing, filling, and healthy – I always opt for this simple and delicious vegetarian Thai tofu stir fry with spicy red curry sauce and a side of brown rice. It’s exactly the type of quick and healthy dinner I need to curb any cravings that come lurking in the night.
Thai Tofu Stir Fry
When I was Thailand two years ago, I took this amazing cooking class on an organic farm. We got to tour the farm, taste local delicacies the market, and cook more than 6 Thai dishes, all in one day! It was awesome. One of my favorite dishes was a simple stir fry, using tons of vegetables, and learning how to cook tofu in a way that was easy and delicious.
The Key to Good Tofu
The key to this dish is to have cook the tofu correctly. I don’t know about you, but I’ve eaten some pretty sad tofu in my life – especially when I was strictly vegetarian for 6+ years. To get the tofu crispy on the outside and warm and soft on the inside you have to remove as much excess water before you start cooking. I do this by wrapping the tofu in a paper towel, then placing a heavy bowl or weight on top, and let it sit while I start cutting up the vegetables (at least 10 minutes). This allows you to pan fry the tofu and get crispy edges, with a soft middle. Delicious.
The other key to this meal is to have some brown rice or a whole grain that you like ready to go. I make a batch of brown rice at the beginning of the week, so I can stir-fry the vegetables and tofu and have a dinner ready to go in 20 minutes flat. You know when you come home from work, tired, exhausted and HUNGRY? And you look at the fridge or at your partner and just think out-loud – what am I going to make for dinner? And then you start to graze around your kitchen – a handful of chips, half of a granola bar, maybe a piece of chocolate, and then you’re already kind of full and don’t feel like making anything? Yeah, I’ve been there.
This is your go-to recipe to stop the grazing and cravings, and get you a nourishing bowl filled with vitamins, minerals, protein, fiber, and some fat.
I love that this dish is full of vegetables to help you get in all the nutrients! This stir fry has carrots, peppers, broccoli and green onions, but you could easily swap this with whatever vegetables you have available. Cauliflower, Brussels sprouts, mushrooms, or asparagus would all go great in this recipe! Get creative with what you have, because this recipe definitely lends itself to some serious flexibility.
Hope you love this recipe! If you make this stir-fry be sure to tag @wellspring_nutrition on Instagram so I can see your beautiful creations!
- 2 tbsp lime juice
- 1 tbsp tamari
- 2 tbsp coconut sugar
- 1/2 tbsp chili paste
- 1 1/2 tsp arrowroot powder
- 1 package extra firm tofu, drained and pressed
- 2 tbsp avocado oil
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 red bell peppers, cut into 1/4 inch slices
- 1 large broccoli crown, chopped
- 1 cup mushrooms, chopped
- Basil for garnish
- Whisk together the lime juice, tamari, coconut sugar, chili paste, and arrowroot powder in a small bowl and set aside.
- Cut the drained and pressed tofu into 1/2 inch cubes
- Heat avocado oil in a large skillet over medium heat. Add the tofu and cook on each side until golden brown, about 3-5 minutes per side. Remove tofu from the skillet and set aside.
- Add the garlic and ginger to the skillet, sauté for 1 minute, and then add the rest of the vegetables and saute until softened, about 10 minutes
- Add the lime juice mixture and stir until well combined
- Remove everything from the skillet and serve the tofu and vegetable stir fry with some warm brown rice.
- Garnish with fresh basil and enjoy!