Lime-Curry Tofu Stir-Fry

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



2 tablespoons: peanut oil

1 (16 ounce) package: extra-firm tofu, cut into bite-sized cubes

1 tablespoon: minced fresh ginger root

2 tablespoons: red curry paste

1 pound: zucchini, diced

1: red bell pepper, diced

3 tablespoons: lime juice

3 tablespoons: soy sauce

2 tablespoons: maple syrup

1 (14 ounce) can: coconut milk

1/2 cup: chopped fresh basil


Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.

Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.


Calories: 425 kcal

Carbohydrates: 20.9 g

Cholesterol: 0 mg

Fat: 38.8 g

Fiber: 3.6 g

Protein: 18.4 g

Sodium: 856 mg

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