How to make Stir Fried Tofu -

Shallow fried tofu cubes cooked in coconut milk with lemongrass and kaffir lime leaves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tofu (टोफू), Lemongrass

Cuisine : Thai

Course : Main Course Vegetarian

Stir Fried Tofu

Stir Fried Tofu Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Stir Fried Tofu Recipe

  • Tofu 200 grams

  • Lemongrass

  • Oil 4 tablespoons

  • Lemongrass root 2 inches

  • Onion 1 medium

  • Green capsicums cut into ½ inch pieces 2 medium

  • Garlic chopped 1 tablespoon

  • Ginger grated 1 teaspoon

  • Kaffir lime leaves 4-5

  • Coconut milk 1/2 cup

  • Salt to taste

  • Thai basil leaves 6-8

  • Sweet chilli sauce 1 tablespoon

  • Onion seeds (kalonji) toasted 1 teaspoon


Step 1

Heat oil in a non stick wok. Cut tofu into ½ inch cubes, add to the wok and shallow-fry till golden. Drain and place on the work top and cut each cube diagonally to make triangles. Put them in a bowl.

Step 2

Let 2 tbsps oil remain in the wok, drain the rest. Slice lemongrass root thinly and add to the wok. Dice onion, separate the layers and add to the wok. Add green capsicum, garlic, ginger, kaffir lime leaves and toss.

Step 3

Add tofu, coconut milk, salt and mix. Add basil leaves and mix. Add sweet chili sauce, mix well and let everything get heated through. If you like it spicier you can add a little chopped fresh red chilllies.

Step 4

Transfer into a serving bowl, sprinkle toasted onion seeds and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.