Basil and Ginger Tofu

    (133)
    30 minutes

    A lovely curried tofu stir fry, full of the assertive tastes of lime, curry and ginger. A touch of maple syrup makes all the difference.


    109 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons peanut oil
    • 500g extra-firm tofu, cut into bite-sized cubes
    • 1 tablespoon minced fresh ginger
    • 2 tablespoons red curry paste
    • 500g zucchini, diced
    • 1 red capsicum, diced
    • 3 tablespoons lime juice
    • 3 tablespoons soy sauce
    • 2 tablespoons maple syrup
    • 1 3/4 cups (440ml) coconut milk
    • 1/2 cup chopped fresh basil

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the peanut oil in a wok or large frypan over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
    2. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and capsicum; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk and tofu. Bring the coconut milk to a simmer and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.

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    Reviews and Ratings
    Global Ratings:
    (133)

    Reviews in English (86)

    by
    50

    This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. I believe it is called nuoc mam in Vietnam, and nam pla in Thailand; those with expertise please feel free to correct me. Fish sauce gives the curry a characteristic flavor and aroma like what you find in Thai restaurant curries. IMHO soy sauce muddies the flavor.  -  10 May 2009  (Review from Allrecipes USA and Canada)

    by
    41

    Great recipe - but not quite perfect. To avoid frying my tofu, I marinated it in the soy sauce, maple syrup and lime juice for about an hour and a half, and then baked for an hour at about 325 degrees, turning over once halfway through. (Sounds excessive, I know, but it totally transforms the tofu - makes it chewier and more flavorful.) Since I wasn't frying the tofu, I only used one tablespoon of oil. I used lite coconut milk and it was fine. I somehow managed to resist the incredibly strong urge to use fish sauce instead of soy sauce, figuring that (at least the first time) I should trust the recipe author; next time, I'll save my willpower for something with chocolate in it. Although the soy sauce was totally fine, fish sauce would be better. And I'm looking forward to adding a greater variety of veggies. Still, this was a really good, simple recipe, and my favorite use to date of curry paste! Thanks so much! EDIT: The second time I made this, I tried it with all fish sauce. DON'T DO IT. It's too much. I had to throw the marinade away and start over. 2 T of soy sauce and 1 T of fish sauce seems to be about right; a pinch of salt really livens things up. Still a great recipe!  -  12 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    22

    This dish was really tasty. I cooked for my steak and potatoes fiance (who hates bell peppers) and he loved it. We are trying to get healthier and slimmer for our wedding and this fit the bill. I would add 1 1/2 tablespoon more of the curry paste and 1 tablespoon more of the ginger. Also, I would use only 3/4 of a pound of zucchini and add a fresh diced tomato. Otherwise, this was WONDERFUL!  -  11 Nov 2008  (Review from Allrecipes USA and Canada)

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