Tofu with coconut oil

Healthy ingredients



30 minutes

Ingredients   Servings: 4 people

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


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.

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.

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. 

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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