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Tofu and Broccoli Coconut Curry Recipe

Tofu and Broccoli Coconut Curry recipe


This is a yummy dish with tofu and broccoli in a coconut sauce. It's made with fresh veggies and spices. You cook it in a pan. It's good for you and tastes great with rice or noodles.


1 block (14 oz) firm tofu
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
3 tablespoons coconut oil
1 tablespoon grated ginger
1 clove garlic, minced
2 tablespoons tamari or soy sauce
1 can (13.5 oz) coconut milk
1 tablespoon curry powder
1/2 teaspoon red pepper flakes
1/4 cup chopped cilantro
1 tablespoon lime juice
Salt to taste


Press the tofu to remove excess water and cut into cubes.
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove tofu and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the broccoli, red and yellow bell peppers, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
Add the grated ginger and minced garlic to the pan and stir for another minute.
Return the tofu to the pan. Pour in the coconut milk and add the tamari (or soy sauce), curry powder, and red pepper flakes. Stir well to combine.
Bring the mixture to a gentle simmer and let cook for 5 minutes, allowing the flavors to meld.
Turn off the heat, add the lime juice and chopped cilantro. Stir to combine and add salt to taste.
Serve the curry over steamed rice or noodles and enjoy!

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