Basil and Ginger Tofu

Basil and Ginger Tofu


109 people made this

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.


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

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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