This vegan stir fry recipe features coconut milk tofu simmered in a peanut curry sauce, alongside baby bok choy. It’s a delicious one pan meal that’s veggie-loaded and ready in 45 minutes. Even tofu skeptics will love this simple skillet!
You may not know this about me, but I used to be a bit of a tofu hater! I never grew up eating it, and it took several exposures as an adult until I figured out that I really enjoyed it when prepared the right way. In particular, I prefer extra or super firm tofu that’s been stir-fried or roasted until slightly crispy on the outside. My Vegan Crispy Panko Tofu is a favorite!
This coconut milk tofu skillet also features tofu prepared in one of my fav ways! After being pan fried, the crispy tofu cubes are simmered in a Thai-inspired, creamy, dreamy peanut sauce spiked with curry paste, lime, soy sauce, and garlic. I added bok choy towards the end for some veggie oomph. And whew, the whole thing is stinkin’ delicious.
Serve this for a plant-based dinner on its own or with some warm pita, naan, or brown rice. It’s a great way to enjoy a ton of flavor without turning on the oven or getting overly complicated. Plus, the tofu and bok choy are excellent sources of plant-based calcium!
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Ingredients and Substitutions
- Tofu: Use extra-firm or super-firm tofu. These varieties have less water than regular, softer tofus and are great for stir-fry. I even like to press my tofu before using it in this recipe to remove some more water, but you can skip that step if you don’t have time.
- Onion: Use yellow, red, white, or even shallots.
- Garlic: Fresh garlic is great in coconut milk tofu, but dried minced garlic or even garlic powder also works. Use about a teaspoon of garlic powder to replace the fresh cloves.
- Red curry paste: My favorite brand is Thai kitchen red curry paste. It’s vegan and gluten-free and has the perfect level of spiciness. If you are using another brand, keep in mind that some are spicier than others so you may want to decrease the amount (or increase it if you love spice)!
- Unsweetened coconut milk: Use the full-fat kind in a can. I also love the Thai kitchen brand of coconut milk. I get the big pack of cans at Costco!
- Creamy peanut butter: Use a natural peanut butter, meaning the only ingredients are peanuts and salt (if it’s salted). I love Kirkland or Trader Joe’s brands of organic creamy peanut butter because they have a great runny texture for use in sauces, but there are a lot of other good brands out there.
- Reduced sodium soy sauce: Sub coconut aminos or tamari if you need to make the dish gluten-free.
- Lime: If you don’t have lime, sub rice vinegar.
- Baby bok choy: Sub regular bok choy, spinach, or even kale, but bok choy is particularly good in this recipe.
Instructions
The full recipe card for peanut coconut milk tofu and bok choy is at the bottom of the post. Here’s a preview of the steps with photos and tips to guide you in the kitchen.
Cut the tofu into 1-inch cubes. If desired and if you have the time, you can press the tofu for 20 to 30 minutes beforehand. Use a tofu press if you have one, or just put the block between two plates and stack books on tops (that’s what I do for a makeshift press). Drain the water before dicing.
Pan fry the tofu in olive oil for 2 to 3 minutes on each side (or at least 4 of the 6 sides) until golden brown. Remove from skillet.
In the same skillet, cook the onion and garlic until tender. Add the red curry paste and cook another minute until fragrant.
Add the peanut sauce ingredients, then stir in the bok choy and tofu. Cook for a few more minutes until the sauce thickens to your liking.
Storage and Reheating
Keep coconut milk tofu leftovers in an airtight container in the fridge for 2 to 3 days. The best way to reheat it is back in a skillet over medium-low, stirring frequently, until warmed through.
Related Recipes
Love this peanut coconut milk tofu? Check out these other recipes while you’re here:
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📖 Recipe
Peanut Coconut Milk Tofu and Bok Choy
Equipment
- large skillet
Ingredients
- 12 to 14 ounces extra or super firm tofu - pressed for 20 to 30 minutes if desired (optional, see notes); diced into 1-inch cubes
- 3 tablespoons extra virgin olive oil - divided
- 1 cup diced onion
- 3 cloves garlic - minced
- 3 to 4 tablespoons Thai red curry paste
- 1 13.5-ounce can unsweetened coconut milk
- ⅓ cup creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- ½ cup water - more to thin the sauce if desired
- 1 lime - juiced
- 4 cups chopped baby bok choy - about 4 to 5 heads
- Chopped peanuts - for garnish (optional)
Instructions
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the tofu cubes and cook for 2 to 3 minutes per side (cook at least 4 of the 6 sides) until golden brown. Remove from skillet and set aside.
- In the same skillet, warm the last tablespoon of olive oil. Add the onion and cook for 3 to 5 minutes until slightly tender. Stir in the garlic and red curry paste and cook for 1 to 2 more minutes until fragrant.
- Pour the coconut milk into the skillet, then add the peanut butter, soy sauce, water, and lime juice. Reduce heat to medium-low so it doesn't scorch and cook for a few minutes, stirring frequently to break up the peanut butter, until the sauce is smooth and creamy.
- Add the bok choy to the skillet and cook for 5 to 7 minutes over medium-low, stirring often, until tender and the sauce has thickened a bit. Add the tofu back to the skillet and cook for another couple of minutes until warmed through.
- Serve warm with chopped peanuts as a garnish if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- You can also serve the dish with warm pita or naan or over brown rice if desired.
- Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat back in a skillet over medium heat, stirring often, until warmed through.
- If you want to press the tofu to make it even firmer, use a tofu press or just put the block in between two plates and stack books on top. This is a great makeshift way of removing excess water from tofu. However, extra or super firm tofu will still fry up well for the recipe even if you skip pressing it.
Lynn
Loved this recipe! I served it over rice but I was thinking it would be wonderful with rice noodles.
Lizzie Streit, MS, RDN
Hi Lynn, thanks so much for letting me know and leaving a 5-star review! I totally agree…I bet rice noodles would be a great pairing. Glad you enjoyed it!