READY IN 30 mins

Lime-Curry Tofu Stir-fry

Read Reviews (57)

"This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes-- it makes the tofu really take on the flavor of the sauce." — kprzy

Directions

Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

May 11, 2009

This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. I believe it is called nuoc mam in Vietnam, and nam pla in Thailand; those with expertise please feel free to correct me. Fish sauce gives the curry a characteristic flavor and aroma like what you find in Thai restaurant curries. IMHO soy sauce muddies the flavor.

—Birdo

See full review »

Most Helpful Critical Review

May 04, 2011

The flavor of this was pretty good, but the way the milk curdled up when mixed with the lime juice made it pretty unappealing.

—BRIENNEROSE

See full review »

92 Ratings

See other versions of this recipe!

May 19, 2010

Great recipe - but not quite perfect. To avoid frying my tofu, I marinated it in the soy sauce, maple syrup and lime juice for about an hour and a half, and then baked for an hour at about 325 degrees, turning over once halfway through. (Sounds excessive, I know, but it totally transforms the tofu - makes it chewier and more flavorful.) Since I wasn't frying the tofu, I only used one tablespoon of oil. I used lite coconut milk and it was fine. I somehow managed to resist the incredibly strong urge to use fish sauce instead of soy sauce, figuring that (at least the first time) I should trust the recipe author; next time, I'll save my willpower for something with chocolate in it. Although the soy sauce was totally fine, fish sauce would be better. And I'm looking forward to adding a greater variety of veggies. Still, this was a really good, simple recipe, and my favorite use to date of curry paste! Thanks so much! EDIT: The second time I made this, I tried it with all fish sauce. DON'T DO IT. It's too much. I had to throw the marinade away and start over. 2 T of soy sauce and 1 T of fish sauce seems to be about right; a pinch of salt really livens things up. Still a great recipe!

—ZeldaSayre

See full review »

Nov 11, 2008

This dish was really tasty. I cooked for my steak and potatoes fiance (who hates bell peppers) and he loved it. We are trying to get healthier and slimmer for our wedding and this fit the bill. I would add 1 1/2 tablespoon more of the curry paste and 1 tablespoon more of the ginger. Also, I would use only 3/4 of a pound of zucchini and add a fresh diced tomato. Otherwise, this was WONDERFUL!

—happychef211

See full review »

Nov 02, 2008

This dish was really flavorful--sweet and sour, it's the perfect non-spicy Thai dish. The one thing I would add is that it works really well served over brown rice. On its own, the stir fry can be a little too soupy.

—gabrielleattack

See full review »

Nov 19, 2009

Delicious. I did substitute fish sauce for the soy sauce. This was the first time I had used fish sauce, and I think it made a huge difference in the flavor of the curry. Other than that, I didn't change much. I thought the basil was a little heavy, but the hubby disagreed and said he wanted more, so I guess this was a good compromise. Will be making this again.

—Michelle

See full review »

Mar 16, 2010

This is a super easy curry to make!! The only thing I did differently was I added only 1 tablespoon of soy sauce and 2 tablespoons of fish sauce. You need the fish sauce to give it that authentic thai flavor. I also added garlic and green onions with the ginger. I will definitely make this again!!! Thanks for the great recipe!

—Skye

See full review »

Aug 14, 2009

Amazing! This is easily one of my new favs! I fried the tofu up with garlic, ginger and a dash of soya sauce. Also added garlic to the recipe, and did sub in fish sauce which I think made a huge difference... My boyfriend does not like seafood, but doesn't even notice a fish taste at all. The end result was delicious, and I have a feeling I am going to be making this a lot more! Thank-you for the wonderful recipe!

—PUNKYBJ

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sesame Asian Tofu Stir-Fry

Tofu Peanut Stir-Fry

Vegetable and Tofu Stir-fry

Orange Beef-Style Tofu Stir-Fry

Tofu with Ground Pork Stir-Fry

Owen's Veggie Stir-Fry

Tofu Vindaloo

Sloppy Tofu

Thai Curry Tofu

Fast and Easy Tofu Lo-Mein

Nutrition

Calories
425 kcal
21%

Carbohydrates
20.9 g
7%

Cholesterol
0 mg
0%

Fat
38.8 g
60%

Fiber
3.6 g
15%

Protein
18.4 g
37%

Sodium
856 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lime-Curry Tofu Stir-fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 425
Calories from Fat: 349

% Daily Value *
Total Fat 38.8g 60 %
Saturated Fat 20.6g 103 %
** Cholesterol 0mg 0 %
Sodium 856mg 34 %
** Potassium 805mg 23 %
Total Carbohydrates 20.9g 7 %
** Dietary Fiber 3.6g 15 %
Protein 18.4g 37 %
** Sugars 10.1g
** Vitamin A 29 %
** Vitamin C 106 %
** Calcium 32 %
** Iron 64 %
** Thiamin 18 %
** Niacin 45 %
** Vitamin B6 29 %
** Magnesium 50 %
** Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.