Tofu with coconut oil

Healthy ingredients



30 minutes

Ingredients   Servings: 4 people

Tofu stir fried with coconut oil
Tofu (cubed)300g
Shitake Mushrooms (quartered)60g
Broccoli florets (sliced) 100g
Baby corns (sliced) 60g
Carrot (sliced) 1 piece
Zucchini (sliced) 
1/2 piece
Bell pepper (sliced)  1 piece
Shallots (sliced) 2 pieces
Garlic (minced)1 piece
Coconut oil2 tbsp
Ginger paste1 sachet
Soy sauce
 1 tbsp


Tofu stir fried with coconut oil

1. Stir-fry shallots with tofu

Heat 2 Tbsp of coconut oil in a saucepan on a high heat until very hot. Next, stir-fry sliced shallots and diced tofu until they turn light brown in colour.
Remove from the heat and set aside.

Tofu stir fried with coconut oil

2. Stir in the sauce

Stir-fry minced garlic, add sliced carrots and sliced baby corns.
Combine the ginger paste and soy sauce, and then pour the mixture over the stir-fry.

Tofu stir fried with coconut oil

3. Add the vegetables

Add the zucchini, bell pepper, broccoli florets and quartered mushrooms into the stir-fry.
Season with salt and pepper.
Cover the pan and simmer gently until all the vegetables are cooked through. 

Tofu stir fried with coconut oil

4. Add tofu and serve

Add the tofu into the stir-fry and toss well.
Serve as a side dish or over Thai jasmine-scented rice.

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