Asian Coconut Tofu Stir-Fry
I love a warm, filling stir-fry on a chilly fall day.
While I may not be the first to embrace the transition from hot, toasty summer to the brisk chill of autumn air, I do love watching the leaves turn from green to yellow, red, and orange. It’s a gorgeous site to walk beneath vibrant red foliage, in perfect contrast against a spotted yellow background, with a sprinkling of green mixed in. Mother Nature sure does know what she’s doing. :)
Similar to the beautiful autumn leaves, this dish will warm you up from the inside out, with a rainbow of red cubanelles, orange peppers, and rich green bok choy.
This recipe was inspired by the beautiful red cubanelle peppers we received from our local CSA this month. After a taste of these “sweet heat” peppers, I decided to order a case of cubanelles to chop and freeze for use throughout the winter — perfect for roasting, stir-fries and tofu scrambles.
While these cubanelles are known for their mild “sweet” heat, they can range in spiciness and be hotter than expected - it just depends on the pepper. The pepper’s oils can also remain on your skin after handling, so it’s best to wear reusable gloves when cutting or chopping, and wash your hands thoroughly when you’re done. (I didn’t bother to use gloves, and I experienced the resulting burning itch on my fingers after washing my hands multiple times. The sensation faded after a few hours, but just beware of the risks if you brave these peppers head-on like I did!)
This stir-fry features organic bell peppers, onion, cabbage and bok choy from our local CSA, just to name a few ingredients!
I also used turnip stems from this week’s share, in place of where you may traditionally think to use scallions, to provide a similar textural dimension. Turnip stems don’t have the same flavor as green onions, but they have a similar light, earthy freshness that plays well against the spicy pepper and sweet, rich coconut milk in this dish!
This stir-fry is perfect for cold and flu season, with plenty of garlic and ginger to boost your immune system, in addition to a healthy dose of vitamin C from the bright cubanelle pepper. Not to mention the myriad of antioxidants present in all these fresh veggies, which help to fight off free radicals in your body!
Flavorful, colorful, rich and robust, this spicy Asian stir-fry is hearty and delicious, complete with the tang of rice vinegar and sweet, thick coconut milk. I hope you enjoy this recipe as much as we did!
Asian Coconut Tofu Stir-Fry
Ingredients
1 Tbsp. organic olive oil
1/2 large white or yellow onion, diced
1/4 cup diced turnip stems (or sub scallions)
1/2 orange bell pepper, diced
1/2 red cubanelle pepper, thinly sliced into 2-in strips
1/3 cup or 3 leaves bok choy, loosely chiffonade cut
1/3 - 1/2 cup chopped cabbage
1 tsp. garlic powder (or 2 garlic cloves)
1/2 tsp. ground ginger
1/2 tsp. chili powder (omit or use less if you don’t love spicy food)
1/2 can full-fat coconut milk (water + coconut cream), OR 1/2 cup coconut cream
1 (14 oz.) package tofu, drained and cubed
2 Tbsp. soy sauce
1 + 1/2 Tbsp. rice vinegar
fresh ground black pepper, to taste (approx. 1/4 tsp)
pinch salt, if desired
optional: parsley for garnish
Rice of your preference, cooked to package instructions
Method
Warm a large pan to medium-high heat and add 1 Tbsp. olive oil and 1 Tbsp. rice vinegar.
Dice onion and let cook while you chop the bell pepper and turnip stems (or scallions), then add to the pan.
Stir in the garlic, ginger, and black pepper. Mix in the cabbage and 1 Tbsp. soy sauce.
Wear reusable gloves to slice and add the cubanelle pepper, stirring occasionally.
While the veggies are sautéeing, drain the water from the tofu and gently press between your hands - over the sink or a towel - to rid excess moisture. (If you have a tofu press, feel free to use that!) Cut the tofu into 1-in cubes.
Add tofu, chili powder, and remaining soy sauce to the pan. Mix in coconut cream.
Prepare rice of your choice according to package instructions. (I used a mixture of 2/3 organic white rice and 1/3 organic wheat berries. I highly recommend using a rice cooker - you get great rice every time!)
Simmer for 5-10 mins, stirring occasionally. Add the bok choy and pinch of salt, if desired.
Taste and evaluate the flavor. Add more black pepper and another 1/2 Tbsp. rice vinegar, if desired.
Let cook for another minute or two, then remove from heat and serve over rice with parsley garnish. Serves 2-4
