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tofu and vegetable stir fry

Sweet Chilli and Coconut Tofu Stir Fry

4.20 from 5 votes
Recipe Serves 4 people
Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Dairy Free, Vegan, Vegetarian

Ingredients
  

  • 600 g tofu, firm
  • ¼ cup sweet chilli sauce
  • 200 ml coconut milk, canned low fat
  • 2 tbsp soy sauce
  • 1 tsp chilli, flakes
  • 1 lime juiced
  • 1 tbsp oil, peanut
  • 2 carrot chopped into sticks
  • 1 capsicum, any chopped into sticks
  • 2 cups snow peas trimmed and chopped
  • 450 g rice, brown, instant can cook own

Instructions
 

  • Wrap your tofu in paper towel, place between two large plates and place a moderately heavy object on top (a few cans of beans, a pan, a large book etc.) Depending on how much time you have, leaving it to drain for 5-30 minutes is recommended. The more water we extract, the more flavour the tofu will be able to absorb!
  • Cut your tofu into even portions to allow for even cooking time.
  • Combine the sweet chilli sauce, coconut milk, soy sauce, chilli flakes and lime in a bowl to make the marinade.
  • Marinate your tofu in a bowl or container for a minimum of 30 minutes (I find over night is best!)
  • Heat the oil in a large frypan or wok. Add the marinated tofu with extra sauce and cook until golden. Remove from wok and put it aside on a plate.
  • Next, add the carrots and capsicum to the wok and sauté for 2-3 minutes. Then add the snow peas and and toss for a further 2 minutes.
  • Add tofu back in to wok and mix with vegetables. Serve with steamed brown rice.
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