Coconut Ginger Vegetable Stir-Fry Recipe

About this recipe

A vibrant stir-fry with fresh vegetables, tofu, and a creamy coconut ginger sauce, perfect for a satisfying lunch.

Ingredients

• - Fresh Tofu
• 200 ml Coconut Milk
• loose Ginger
• 100 g Garlic
• 250 g Carrot
• 1 pc Broccoli
• 1 piece Yellow Bell Pepper
• 200 ml Sesame Oil
• 90 g Dark Soy Sauce
• - Rice Flour
• 1 bunch Spring Onion
• 100 g Salt
• 50 g Black Pepper
• 30G Chili Flakes

Instructions

1. 1. Cut the tofu into bite-sized cubes and set aside.
2. 2. Chop the carrot, broccoli, and red bell pepper into small, even pieces.
3. 3. Heat sesame oil in a large pan over medium heat and sauté ginger and garlic until fragrant.
4. 4. Add the chopped vegetables to the pan and stir-fry for 5 minutes until slightly tender.
5. 5. In a small bowl, whisk coconut milk, soy sauce, lime juice, rice flour, salt, and black pepper until smooth.
6. 6. Pour the coconut milk mixture into the pan and stir to coat the vegetables evenly.
7. 7. Add tofu cubes and chili flakes, stirring gently to combine with the sauce.
8. 8. Simmer the stir-fry for 10 minutes, stirring occasionally to ensure even cooking.
9. 9. Taste and adjust seasoning with more soy sauce or lime juice if needed.
10. 10. Garnish with chopped spring onions and serve hot.