Reviews (2) Add Rating & Review 11 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 2 Martha Stewart Member Rating: Unrated 02/14/2014 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. Martha Stewart Member Rating: Unrated 12/05/2010 This recipe needed a few adjustments for our taste: -less fish sauce -more chinese brocoli Thanks for the base !
Back to Stir-Fried Tofu, Thai-Style All Reviews for Stir-Fried Tofu, Thai-Style - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Stir-Fried Tofu, Thai-Style Credit: Sang An Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 package (14 ounces) regular tofu, firm or extra-firm, drained 1 1/2 tablespoons fish sauce 1 tablespoon fresh lime juice 1 tablespoon sugar 1 teaspoon Thai red curry paste 1/2 cup coconut milk 2 tablespoons peanut or canola oil 1 bunch Chinese broccoli, stems trimmed 1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise Coarse salt 1/4 cup each whole basil, cilantro, and mint leaves 1/4 cup unsalted dry-roasted peanuts, coarsely chopped
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.
Gallery Stir-Fried Tofu, Thai-Style Credit: Sang An
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Gallery
Stir-Fried Tofu, Thai-Style Credit: Sang An
Stir-Fried Tofu, Thai-Style
Credit: Sang An
Stir-Fried Tofu, Thai-Style
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Recipe Summary
prep: 35 mins total: 45 mins
Servings: 4
prep: 35 mins
total: 45 mins
prep:
35 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 package (14 ounces) regular tofu, firm or extra-firm, drained 1 1/2 tablespoons fish sauce 1 tablespoon fresh lime juice 1 tablespoon sugar 1 teaspoon Thai red curry paste 1/2 cup coconut milk 2 tablespoons peanut or canola oil 1 bunch Chinese broccoli, stems trimmed 1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise Coarse salt 1/4 cup each whole basil, cilantro, and mint leaves 1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Directions
Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
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.
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.
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 02/14/2014 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. Martha Stewart Member Rating: Unrated 12/05/2010 This recipe needed a few adjustments for our taste: -less fish sauce -more chinese brocoli Thanks for the base !
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 2
Add Rating & Review
11 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 2
11 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 2
11 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 2
5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 02/14/2014 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. Martha Stewart Member Rating: Unrated 12/05/2010 This recipe needed a few adjustments for our taste: -less fish sauce -more chinese brocoli Thanks for the base !Martha Stewart Member
Rating: Unrated 02/14/2014
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.
Rating: Unrated
Rating: Unrated 12/05/2010
This recipe needed a few adjustments for our taste: -less fish sauce -more chinese brocoli Thanks for the base !
All Reviews for Stir-Fried Tofu, Thai-Style
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stir-Fried Tofu, Thai-Style
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
