Tofu and coconut stirfry

Tofu and coconut stirfry

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Vegan recipe collection
  • 10 minutes
  • 20 minutes
  • Woolworths Chenin Blanc- Sauvignon Blanc 2008


  • 400 ml coconut milk
  • 1 T olive oil
  • 2 cloves garlic, crushed
  • 1 fresh chilli, finely chopped
  • 1 x 5 cm piece fresh ginger, finely chopped
  • 60 g laksa paste
  • 120 g king oyster mushrooms
  • Juice of 1 lime
  • 4 dried lime leaves
  • 2 cups good-quality vegetable stock
  • 50 g cashews, roasted and ground
  • 297 g tofu, cubed
  • 200 g runner beans, sliced at a slant

Cooking Instructions

Heat the olive oil, garlic, chilli, ginger and laksa paste (see below) gently until fragrant in a saucepan over a medium to low heat.

Add the remaining ingredients except the tofu and coconut milk and stir until all are incorporated. Stir-fry for 3 minutes.

Add the tofu and coconut milk and heat through for 5 minutes. Serve warm.

Cook's note: Laksa paste is a curry-based soup paste from Asia. Click here for a recipe to make your own.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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