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    Stir-Fried Tofu with Summer Squash, Basil, and Coconut

    clock-icon35 minutes
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    Pixicook editorial team

    A flavorful and fresh stir-fried tofu dish with summer squash, fragrant basil, and crunchy coconut flakes.

    Ingredients for Stir-Fried Tofu with Summer Squash, Basil, and Coconut

    units in
    USchevron
    units in
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    serves
    2.5 peoplechevron
    serves
    2.5 peoplechevron

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Toasted Sesame Oil, divided

    tablespoons

    Substitute chevron-down

    Fresh Ginger, finely grated, peeled

    tablespoons

    Substitute chevron-down

    Garlic Clove, 1 grated, 3 thinly sliced

    each

    Substitute chevron-down

    Firm Tofu, drained, patted dry, and cut into 1-inch cubes

    0 oz

    Substitute chevron-down

    Unsweetened Coconut Flakes

    cups

    Substitute chevron-down

    White Onion, halved lengthwise and cut into thin half-moons

    each

    Substitute chevron-down

    Yellow Squash, halved lengthwise and cut into thin half-moons

    each

    Substitute chevron-down

    Fine Sea Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Thai And/or Regular Basil Leaves, torn

    cups

    Substitute chevron-down

    Fresh Lime Juice, as needed

    to taste

    Substitute chevron-down

    How to Make Stir-Fried Tofu with Summer Squash, Basil, and Coconut

    1. Marinate Tofu

    In a bowl, whisk together the soy sauce, 1 tablespoon of sesame oil, the grated ginger, and 1 grated garlic clove. Add the tofu cubes and toss them gently to coat. Let the tofu sit in this marinade while you prepare the other ingredients.

    2. Toast Coconut

    Take a dry 12-inch skillet and place it over medium heat. Add the coconut flakes and toast them for about 2 to 3 minutes until they're golden. Transfer the toasted coconut to a plate and set aside.

    3. Cook Onions and Squash

    In the same skillet, heat 2 tablespoons of sesame oil over medium heat. Add the sliced onion and cook until softened, about 7 minutes. Then, add the squash, half a teaspoon of salt, black pepper, and the sliced garlic. Stir occasionally, allowing the mixture to brown slightly for another 5 to 10 minutes. Pour in any leftover marinade from the tofu.

    4. Brown Tofu

    Heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated tofu cubes in a single layer. Cook without moving for a few minutes until the underside is golden brown. Flip the tofu pieces and repeat until evenly browned.

    5. Combine and Serve

    Combine the browned tofu with the squash mixture. Add the torn basil leaves and a squeeze of fresh lime juice. Taste and adjust the salt if needed. Gently toss together and serve hot, garnished with the toasted coconut.


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