Tofu & Veggie Stir-Fry with Macademia-Coconut Milk Curry

Tofu & Veggie Stir-Fry with Macademia-Coconut Milk Curry


This vegan recipe is a staple of my diet.  I probably make it once every week, although I sometimes vary the vegetables.  (I’ve even taught my husband to make it and he is really good at it now, I let him take charge if I am working late.)  It is nutritionally complete – high in protein, calcium, fiber, and vitamins.  The macademia nut butter makes it ideal for those with a peanut allergy, and I LOVE the flavor of it combined with the coconut milk – yum:)  All you need is a little curry powder and coriander to give it a little Thai flavor.  If I have it, I’ll throw in a little fresh lemongrass or Thai basil as well. 




1/2 cup brown basmati rice

8 oz. firm tofu

2 T toasted sesame oil

1 small onion

2 cloves garlic

1 1-inch piece fresh ginger

1 cup chopped broccoli florets

1 medium zucchini

1 red bell pepper

1 small head bok choy, chopped

1/2 cup bean sprouts

6 oz. lite coconut milk

1 or 2 T macademia butter

1 tsp curry powder (more or less, depending on your taste and desired spice)

1/2 tsp ground coriander

1/2 tsp salt

Fresh lemongrass or Thai basil (optional)


Bring the rice and 1 1/2 cups water to a boil, reduce heat and simmer for 45-50 minutes.  While the rice is cooking, chop the veggies and cut the tofu into 1-inch pieces.  Heat sesame oil in a large skillet, and brown the tofu for about 5 minutes on one side, then flip.  Add onions, garlic, ginger and lemongrass to the pan, saute for another 5 minutes.  Add the zucchini, red pepper, and broccoli along with a few tablespoons of water.  Cover and steam for 3-5 minutes.  Then add the bok choy and bean sprouts, steam for another 2-3 minutes.  Add coconut milk, macademia nut butter, salt and spices (along with some fresh Thai basil, if you have it), simmer for another 3-5 minutes.  Serve over brown rice and enjoy!


Serves 2-3

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