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Stir-Fried Tofu, Thai-Style

Recipe photo courtesy of Sang An

Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.

Source: Body+Soul, June 2006
Total Time Prep Servings



Cook's Notes

To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons.

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How would you rate this recipe?
  • SuzePrich1
    14 FEB, 2014
    The "sauce" is curiously flavorless, and to tell you the truth, I had to make myself a giant salad afterward, since I was starving. I'm not a vegetarian, but I often will eat a meatless meal. This was just not a satisfying tofu dish. I don't care for bell peppers, so I left them out, but I doubt that would have made the difference. I won't make it again.
  • mabrazeau
    5 DEC, 2010
    This recipe needed a few adjustments for our taste: -less fish sauce -more chinese brocoli Thanks for the base !
  • littledorrit
    3 MAY, 2010
    Sorry, but it ain't vegetarian. It's got fish sauce.
  • ManicCat
    30 JUN, 2009
    This Thai sauce was so easy to make.
  • ManicCat
    30 JUN, 2009
    This Thai sauce was so easy to make.

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