Tofu with coconut oil

Healthy ingredients



30 minutes

Ingredients   Servings: 4 people

Tofu cubed300g
Shitake Mushrooms60g
Broccoli florets100g
Baby corns60g
Carrot1 piece
1/2 piece
Bell pepper1 piece
Shallots2 pieces
Garlic1 piece
Coconut oil2 tbsp
Ginger paste1 sachet
Soy sauce
 1 tbsp


1. Stir-fry shallots with tofu

Heat 2 Tbsp. coconut oil in a sauce pan until very hot.
Stir-fry sliced shallots and diced tofu until lightly browned. Set aside.

2. Stir-in the sauce

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

3. Add the vegetables

Add zucchini, bell pepper, broccoli florets and quartered mushrooms.
Season with salt and pepper.
Cover and simmer gently until all the vegetables are cooked

4. Add tofu and serve

Add the tofu back in and toss well.
Serve as a side dish or over Thai jasmine-scented rice.