Tofu Stir-fry With Tofu
Cook on high heat to make your dish ready quicker!
People: 1
25 min


25 grams
100 ml
Coconut Milk
0.75 tbsp
Curry Paste
50 grams
1 tbsp
Peanut Butter
0.75 tbsp
Soy Sauce
90 grams
1 tbsp
White Vinegar

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  1. Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
  2. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your onion.

Heating Steps

  1. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat oil in a pan, add onion, and fry at a lower temperature for several minutes.
  3. Turn up the heat to medium and add Tofu to your pan and fry for 15 minutes, stirring occasionally.
  4. Lower the heat, add curry paste, peanut butter, soy sauce and white vinegar to your pan and mix.
  5. Add your coconut milk and let simmer for 10 minutes so that the flavors can infuse.
  6. Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
  2. Add Cashews on top.