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Lime-Curry Tofu Stir-Fry


"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."
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30 m servings 425 cals
Original recipe yields 4 servings


  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. 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.
  2. 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.

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Read all reviews 85
  1. 131 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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. ...

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 ...

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. ...

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 authen...

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...

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 di...

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 hug...

Yum!! We really enjoyed this. I did marinate and bake the tofu first, and I subbed 2 T. of Thai fish sauce as suggested. I also used agave syrup instead of maple (and way less of it...maybe 2...

Yum! Yum! and more Yum! I basicly followed the recipe with just a few alterations. I only had 1/2 of a large red bell pepper. I think one whole, as the recipe states, really is necessary. My tof...