Curried Tofu Stir-Fry With Coconut Sauce

READY IN: 35mins
Recipe by Primordial

Adapted from _America's Test Kitchen Family Cookbook_. I serve this with jasmine rice as a quick weeknight dinner. As written, the amount of heat in this dish is pretty low (my 8 year old daughter doesn't have much of a fire-tongue yet), so adjust the amount of red pepper flakes and curry powder to your taste.

Top Review by Lynne the Pirate Queen

Stupendous! This was exactly what I was craving tonight. I made a few adjustments based on the veggies I had on hand and my preferred heat level (for example: I added some thinly sliced hot pepper), and had to make do with powdered ginger instead of fresh, but otherwise kept to the recipe. This was *so* good! Thanks for sharing -- I know I'll be making this again!

Ingredients Nutrition


  1. For the sauce: whisk together the first five ingredients.
  2. For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside.
  3. Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl.
  4. Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes.
  5. Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables.
  6. Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.

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