Thai Coconut Tofu

Thai Coconut Tofu


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About this recipe: Peanut, ginger and coconut combine to create a wonderful Asian-flavored dish that everyone will love. Spice up with some chili if you want and serve with stir fried green vegies - like bok choy- and jasmin rice.


Serves: 2 

  • 400g block firm tofu, sliced, dried and cut into 2 cm cubes
  • 5 shallots, chopped
  • ½ small red or green chilli, chopped (optional)
  • I tablespoon olive or vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 teaspoons grated fresh ginger
  • 70g chunky peanut butter
  • 2 tablespoons desiccated coconut
  • sesame seeds

Prep:10min  ›  Cook:8min  ›  Ready in:18min 

  1. Heat olive oil and sesame oil in a frypan over medium-high heat. Reduce heat to medium, and cook shallots and chili for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
  2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

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