Coconut Tofu Stir-Fry

Name: Coconut Tofu Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 (14 oz) block extra-firm tofu; Kosher salt; 2½ teaspoons sambal oelek; 2½ teaspoons soy sauce or tamari; 2 teaspoons brown sugar; 1 teaspoon fish sauce, optional; 1 tablespoon water for sauce; 1 lime; 8 oz green beans; 2 garlic cloves; 1 (1-inch) piece fresh ginger; 1 cup fresh basil leaves, coarsely chopped; 3 tablespoons vegetable oil, divided; ¼ cup unsweetened shredded coconut; 1 tablespoon water for green beans; Short-grain or jasmine rice for serving

Recipe GLPRcacd6fb2ae75e7

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Main Course

35 min

244 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A vibrant and aromatic stir-fry featuring crispy pan-fried tofu coated in toasted coconut, paired with tender green beans, fresh garlic and ginger, and bright basil in a savory-spicy sambal sauce. Served over jasmine rice with fresh lime wedges.

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Ingredients

1 (14 oz) block extra-firm tofu

Kosher salt

2½ teaspoons sambal oelek

2½ teaspoons soy sauce or tamari

2 teaspoons brown sugar

1 teaspoon fish sauce, optional

1 tablespoon water for sauce

1 lime

8 oz green beans

2 garlic cloves

1 (1-inch) piece fresh ginger

1 cup fresh basil leaves, coarsely chopped

3 tablespoons vegetable oil, divided

¼ cup unsweetened shredded coconut

1 tablespoon water for green beans

Short-grain or jasmine rice for serving

Directions

Drain the tofu and place on a clean kitchen towel spread over a rimmed baking sheet. Slice the tofu into ½-inch thick slabs and arrange them in a single layer on the towel. Lightly season with kosher salt. Fold the towel over the tofu like a blanket and gently press down to remove excess moisture. Set aside for several minutes to continue draining.
In a small bowl, whisk together the sambal oelek, soy sauce, brown sugar, fish sauce (if using), and 1 tablespoon water until well combined. Cut the lime in half. Squeeze the juice from one lime half into the sauce mixture and stir. Cut the other lime half into wedges and reserve for serving.
Trim the green beans and cut them into ¼-inch pieces. Peel and coarsely chop the garlic cloves. Peel the ginger and coarsely chop it. Coarsely chop the basil leaves to measure about 1 loosely packed cup. Keep the green beans, garlic, ginger, and basil separately.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Unwrap the tofu and carefully place the slabs in the pan in a single layer. Let them cook undisturbed for about 4 minutes until the bottom is golden brown. Flip each piece and cook for another 4 minutes until the other side is golden brown. Sprinkle the shredded coconut evenly over the tofu and cook, turning the pieces frequently, for about 2 minutes until the coconut is light golden and toasted. Transfer the tofu to a baking sheet and sprinkle lightly with salt.
Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium-high heat. Add the green beans and toss to coat with oil, then season lightly with salt. Stir-fry for 30 seconds. Reduce the heat to medium, add 1 tablespoon water, and cover the skillet. Cook for about 3 minutes until the beans are crisp-tender. Uncover the pan and add the chopped garlic and ginger. Stir constantly for about 30 seconds until the mixture becomes fragrant. Return the cooked tofu to the pan and pour in the sambal sauce. Gently toss everything together for about 30 seconds until the sauce reduces slightly and coats the ingredients. Taste and add a pinch more salt if needed. Remove from heat and gently fold in the fresh basil.
Divide the cooked jasmine or short-grain rice among four bowls. Top each bowl with the coconut tofu stir-fry. Serve with the reserved lime wedges on the side for squeezing over the dish.

Comments

Grocery List Plus Editorial Staff4

Tofu and green beans are reliable at every Charlotte supermarket, and the pantry staples (soy sauce, fish sauce, brown sugar) are standard finds at Harris Teeter, Food Lion, Publix, Walmart, and ALDI. The main catch is sambal oelek—a chili paste that Harris Teeter carries in the Asian aisle but requires a deliberate search elsewhere; if your nearest store doesn't stock it, you'll need a second stop or substitution. Cost per serving lands around $3.50–$4.00 with tofu and coconut milk as the biggest line items, reasonable for a four-person dinner. The stated 35 minutes is honest for stir-fry work, though you'll need a full 10 minutes for press-drying the tofu if you skip that step, which ruins the texture. This is a weeknight-friendly one-pan meal that reheats decently if you keep the rice separate, and the recipe lands well in North Carolina kitchens where Asian ingredients are now mainstream.