Spicy Tofu with Vegetables

Tofu and vegetables in a wok
Prep Time: 
25 minutes prep time
Number of Servings: 
Serves 4
Recipe Source: 
From Complete Book of Thai Cooking by Linda Stephen


  • 3 Tbsp vegetable oil, divided
  • 12 oz firm tofu, patted dry, cut in 12-inch cubes
  • 3 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 carrot, cut in matchstick pieces
  • 12 red bell pepper, seeded and cut in thin strips
  • 1 c sliced asparagus or green beans, cut in 1-inch pieces
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • 2 12 tsp fresh red chilies, chopped
  • 2 tsp granulated sugar
  • 12 tsp black pepper


  1. Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
  2. Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
  3. Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
  4. Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
  5. Return tofu to wok. Cook for 1 minute, or until combined and heated through.
Nutrition Info: 
Per serving: 260 Calories, 16 g Protein, 14 g Carbohydrates, 4 g Fiber, 18 g Total fat (3 g sat, 9 g mono, 6 g poly), 295 mg Sodium, ★★ Vitamin C, Calcium, Manganese.