“I hate making stir-fries” said no one ever. A stir-fry is ideal for a simple and healthy meal, as in addition to cooking exceptionally quickly, you can really pile in the beneficial vegetables and balanced nutrition. But as stir-fry aficionados know, the difference between a good stir-fry and a great stir-fry is all in the seasoning. Here, we use coconut oil as a complementary base for the exciting spices of green curry, lime juice, and fresh cilantro, which combine to make this medley of tender-crisp greens and plant-based protein absolutely irresistible. Serve with a side of your favorite steamed rice or cooked grain, and call it a meal.
Green Vegetable Stir-Fry with Tofu
The key to a great stir-fry is using high heat, and cooking quickly – your vegetables should be vibrant and tender, with a hint of crispness. For extra coconut flavor, use a whole kernel coconut oil, like the one in the ingredients link.
Serves 4
14 ounces extra-firm organic tofu
5 green onions
3 tablespoons green curry paste
14 ounces extra-firm organic tofu
3 tablespoons coconut oil
2 cups broccoli florets, cut into 1-inch pieces
1 small savoy cabbage, quartered, cored, and cut into 1½-inch pieces (about 6 cups)
½ cup chopped fresh cilantro, plus extra for garnish
3 tablespoons fresh lime juice
1 tablespoon toasted sesame seeds
Cooked black or brown rice, for serving (optional)
Line a large plate with a couple paper towels. Slice the tofu in half width-wise, creating two inch-thick large pieces, and lay them flat, side by side, on the plate. Place another double layer of paper towels over the tofu, and use a heavy plate or pot to weigh down the tofu on top. Let rest for 15 minutes, then remove the wet paper towels, slice the tofu into 1-inch cubes, and toss the cubes with ¼ teaspoon salt and ¼ teaspoon ground black pepper in a bowl.
Thinly slice one of the green onions on a diagonal, and set aside for garnish. Thinly slice the remaining four green onions, white and light green parts only, and set aside separately for cooking.
In a small bowl, whisk together the curry paste with ¼ cup water. Set aside for cooking.
In a wok or large pan, heat the coconut oil over high heat until shimmering. Add the tofu, and cook for a few minutes, without moving, until golden brown. Flip the tofu and repeat on remaining sides. Transfer the tofu to a plate.
Thinly slice one of the green onions on a diagonal, and set aside for garnish. Thinly slice the remaining four green onions, white and light green parts only, and set aside separately for cooking.
Wipe any residue from the pan, then add the remaining 2 tablespoons of coconut oil over high heat. Add the green onions, and cook for 30 seconds. Add the broccoli, and cook for 2 minutes, until bright green. Add the cabbage, and stir in the curry mixture. Cook for 2-3 minutes longer, until the cabbage begins to wilt. Add the tofu and fold in gently. Remove the mixture from the heat and add the cilantro and lime juice, tossing to blend. Transfer the stir fry to a platter, and garnish with sesame seeds, remaining green onion, and extra cilantro leaves. Serve with cooked rice, if desired.
