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A pan of Thai style coconut tofu surrounded by herbs, lime slices and chillies.
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Thai Style Coconut Tofu

Thai style coconut tofu- tofu and peppers in a delicious, creamy Thai-style coconut sauce with lemongrass and peanut butter.
Course Main Course
Cuisine Thai
Keyword tofu
Servings 4 people
Author Domestic Gothess

Ingredients

  • approx 560 g (20 oz) extra firm tofu cubed
  • 2 Tablespoons olive or vegetable oil
  • 1 onion peeled and thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1 Tablespoon garlic paste
  • 1 Tablespoon ginger paste
  • 1 Tablespoon lemongrass paste
  • 1 teaspoon chilli paste (or more to taste)
  • one 400 ml (14 oz) can coconut milk (full fat or light)
  • 2 Tablespoons peanut butter
  • 1 ½ Tablespoons soy sauce
  • ½ Tablespoon dark brown sugar or coconut sugar
  • small handful fresh coriander (cilantro) finely chopped
  • small handful fresh Thai basil finely chopped (optional)
  • juice of ½ lime
  • salt and pepper
  • white rice to serve
  • sliced spring onions and red chilli to garnish (optional)

Instructions

  • Heat one tablespoon of the oil in a large frying pan. Fry the tofu for about five minutes, turning regularly until it is browned on all sides then remove to a bowl and set aside.
    approx 560 g (20 oz) extra firm tofu, 2 Tablespoons olive or vegetable oil
  • Heat the rest of the oil in the same pan and add the onion; cook for about five minutes until softened then add the peppers and fry for five more minutes.
    1 onion, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper
  • Add the garlic, ginger, lemongrass and chilli pastes and cook, stirring, for a minute then add the coconut milk, peanut butter, soy sauce and sugar.
    1 Tablespoon garlic paste, 1 Tablespoon ginger paste, 1 Tablespoon lemongrass paste, 1 teaspoon chilli paste (or more to taste), one 400 ml (14 oz) can coconut milk (full fat or light), 2 Tablespoons peanut butter, 1 ½ Tablespoons soy sauce, ½ Tablespoon dark brown sugar or coconut sugar
  • Allow to simmer for a couple of minutes then add the tofu, coriander, basil, lime juice and some salt and pepper to taste. Simmer for a few more minutes until the tofu is warmed through then serve with white rice.
    small handful fresh coriander (cilantro), small handful fresh Thai basil, juice of ½ lime, salt and pepper

Notes

  • The tofu can either be pan fried or cooked in an air fryer at 180C/350F for about 8 minutes.
  • You can use fresh, frozen or jarred pastes for the garlic, ginger, lemongrass and chilli. If using fresh lemongrass use two stalks and bash them up a bit before adding them to the pan so that they release their flavour better.
  • Swap the peppers for any veg you like as long as it is fairly quick cooking - things like mushrooms, green beans, sugarsnaps, mangetout, sweetcorn or tenderstem broccoli would work well. You could also roast sweet potato or butternut squash and stir it in at the end of cooking.