Vegan coconut tofu stir-fry

Vegan coconut tofu stir-fry with tofu, broccoli, coconut milk, ginger and garlic: creamy, savoury and quick to make for an easy dinner.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 34 g
• Carbs: 12 g

Ingredients

• 250 g tofu
• 1 head of broccoli
• 200 ml coconut milk
• 1 clove of garlic
• 1 piece of ginger (about 2 cm)
• 1 tbsp coconut oil
• 2 tbsp soy sauce

Method

You’ll need: frying pan · wok · chopping board · knife · sieve · grater · wooden spoon

1. Drain the tofu well, press it dry and cut into cubes. Break the broccoli into small florets and finely grate the garlic and ginger.
2. Heat the coconut oil in a large frying pan or wok. Fry the tofu until golden brown all over and the edges are slightly crisp.
3. Add the broccoli, ginger and garlic and stir-fry briefly over a high heat. Stir regularly so nothing catches.
4. Pour in the soy sauce and coconut milk. Reduce the heat a little and simmer everything gently until the sauce is slightly creamy and the broccoli is tender-crisp.
5. Taste and reduce a little longer if needed. The sauce should coat the tofu well and not look watery.
6. Serve hot straight away. Best fresh from the pan while the tofu is still nice and juicy.

Good to know

A dish like this saves tired evenings. Little effort, lots of flavour, and the pan does almost all the work.

Swaps

Tofu → tempeh (more fibre, firmer texture) | broccoli → pak choi (mild, juicy, also provides vitamins and minerals) | coconut oil → olive oil (more monounsaturated fats) | soy sauce → tamari (often gluten-free, similarly savoury)

Allergens

Contains soya and gluten (soy sauce; tamari is gluten-free). Well suited to children with mild seasoning, and during pregnancy well-heated tofu and thoroughly washed broccoli are fine.

Dairy-free recipes