Thai Basil Tofu & Sweet Pepper Stir-Fry with Coconut-Lime Rice
A quick Thai-style stir-fry of golden tofu and peppers tossed in a punchy garlic-lime coconut sauce, served over coconut rice.
- 300 g tofu
- 20 g cornflour
- 2 tbsp neutral cooking oil
- 120 g onion
- 3 cloves garlic
- 15 g ginger
- 180 g red pepper
- 30 g spring onion
- 15 g Thai basil
- 200 ml coconut milk (carton)
- 1 pc lime
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 120 g long grain rice
- 260 ml water
- ½ pc vegetable stock cube
- ½ tsp chopped fresh chilli
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Add to a shopping listHow the shopping list works →- Step 1
Cook the coconut-lime rice: rinse the rice, then simmer with water and the stock cube for 12–15 minutes until tender and the liquid is mostly absorbed. Stir in 50 ml of the coconut milk and the juice of 1/2 lime; keep warm off the heat.
- Step 2
Press and cube the tofu, then toss with cornflour and a pinch of salt. Heat 1 tbsp oil in a non-stick pan or wok and fry tofu for 6–8 minutes, turning, until crisp and golden; transfer to a plate.
- Step 3
Heat the remaining 1 tbsp oil. Add onion and cook 3 minutes until softened. Add garlic and ginger and cook 30 seconds until fragrant.
- Step 4
Add red pepper and cook 3–4 minutes, stirring, until just tender-crisp. Stir in chopped chilli.
- Step 5
Return tofu to the pan. Add remaining coconut milk (150 ml), soy sauce, sugar, and fish sauce. Simmer and stir 1–2 minutes until the sauce lightly thickens and coats everything.
- Step 6
Take off the heat. Toss through Thai basil and sliced spring onion, then finish with the remaining lime juice to balance.
- Step 7
Serve the stir-fry over the coconut rice.
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