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Curried Tofu Stir-Fry

Total Time

Prep: 25 min. Cook: 15 min.


6 servings

Discover tofu with this Asian-inspired stir-fry from Trisha Kruse of Eagle, Idaho. Says Trisha, “This recipe is a tasty way to introduce your family to tofu. The blend of flavors really makes this meatless main dish appeal to folks who have never tried tofu.”
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  • 1 can (13.66 ounces) light coconut milk
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon hoisin sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 package (16 ounces) firm tofu, drained and cubed
  • 2 teaspoons canola oil
  • 1 medium sweet yellow pepper, julienned
  • 1/2 pound sliced fresh mushrooms
  • 8 green onions, cut into 1-inch pieces
  • 4 cups shredded cabbage
  • 4 plum tomatoes, chopped
  • 3 cups hot cooked brown rice


  1. In a small bowl, combine the first 10 ingredients; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm.
  2. In the same pan, stir-fry yellow pepper for 1 minute. Add mushrooms and onions; stir-fry 2 minutes longer. Add cabbage and tomatoes; stir-fry for 2 minutes.
  3. Stir coconut milk mixture and add to skillet; bring to a boil. Return tofu to skillet. Cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice.

Nutrition Facts

Nutrition Facts: 1-1/3 cups tofu mixture with 1/2 cup rice equals 294 calories, 11 g fat (4 g saturated fat), trace cholesterol, 658 mg sodium, 38 g carbohydrate, 5 g fiber, 12 g protein.

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