Peanut Coconut Milk Tofu and Bok Choy

Coconut milk tofu in a peanut butter sauce in a large pan with a wooden spoon.

This vegan skillet meal features stir-fried tofu in a creamy peanut coconut milk sauce made with red curry paste. It's finished with baby bok choy for a veggie-loaded dinner that's all made in one pan!

Course Dinner, Main Course

Cuisine American, Southeast Asian

Prep Time 15

Cook Time 30

Total Time 45

Servings 2-cup servings

Calories 743kcal

Author Lizzie Streit, MS, RDN

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)

US Customary - Metric

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!
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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.

Nutrition