It’s been a while since I shared a dinner recipe, and today I have an excellent one for you! In fact, I have two, but the other will be later this week so watch out for that one!
Well, moving beyond the utter shock that my husband made this fabulous dish up seemingly out of no where with no inspiration at all, you now know that both him and I cook for the blog! He is like the awesome one that keeps up with all of the technical stuff, but kid you not, he is the savory chef for sure! It’s a gift he has had since he was five, and I am just so grateful for a wonderful husband and chef. Hey! I have no shame. I am his sidekick at home. I just bake better (IMHO, LOL).
Want to try some more of his delicious recipes?
Or even the Fudge Brownies!
Okay, moving right along…
This tofu stir-fry is a dish that my husband made for me like a full two weeks! Not because he is strapped for ideas either – I just kept asking for it over and over again, and so he was more than happy to make it several times.
In fact, he is the reason why I even decided to add this because he felt all bad making it so many times and never giving you a recipe (see? isn’t he sweet).
So yes, this coconut lemon ginger tofu stir-fry recipe is the result of his culinary expertise. He is a great mind with awesome awesome ideas in the kitchen! He is hired forever!
The cool thing about this tofu stir-fry is that it is not hard to make at all.
I know some times stir-fry dishes can seem daunting to prepare, but before you think that, just look at the requirements, and the preparation steps. Not hard at all.
Yes, it looks great, but honestly it tastes even better! And the best thing is, it is fully adaptable and you can add any vegetables that you crave, so that should motivate you to make it, right? I will caution however on adding broccoli and cauliflower. Those two cruciferous veggies tend to “mop up” any surrounding liquid, so if you are going to use those, add more coconut, maple, lemon, and of course seasonings!
Otherwise, this is a perfect dish as is. Double it if there are more than two in your family, and please, by all means if you have not used swiss chard, you have got to see if your local grocery store has it! I have tried this recipe without swiss chard and honestly it is amazing with it.
Trust me, you are going to love this!
- ½ of 14 oz. block of extra firm tofu, drained, cut into thin triangles
- 1 tbsp coconut oil
- ¼ large onion, chopped
- 1 to 2 cloves of garlic, minced
- ½ tsp fresh minced ginger
- 2 swiss chard leaves, chopped
- 1 cup fresh cabbage, chopped
- 15 fresh green beans
- ¼ cup sliced carrots
- ⅓ to ½ of a 13.5 oz. can of full fat coconut milk
- ½ medium lemon, juice only
- 2 tsp maple syrup
- Sea salt, to taste
- Cayenne, to taste
- Wash, cut, set to the side all vegetables to be used.
- Drain, and cut half of a 14 oz. block of extra firm tofu into thin triangles or squares.
- Place a skillet over medium heat, and add 1 tbsp coconut oil.
- Once the coconut oil is warm, add each piece of tofu (do not stack them).
- Fry tofu on first side for about 2 minutes or until golden brown, then flip and fry other side until it is golden brown as well.
- After tofu is golden brown on both sides, add chopped onions, garlic, and ginger, and stir for about 1 to 2 minutes.
- Next, add the prepared vegetables (swiss chard, cabbage, green beans, and carrots) to the pan, stir, and allow them to cook for about 2 minutes. I do not allow vegetables to go limp, so if you do not like them still crisp, allow extra time.
- Next, add coconut milk, lemon juice, maple, and seasoning.
- Stir and allow this to cook for about 2 minutes or so.
- Finally, when onions are translucent, and vegetables are still crisp but cooked, remove stir-fry from heat and serve over a bed of organic brown rice.
So there you have it! An easy, quick, lovely, and delicious dinner (or supper) recipe! Now go impress your family and eat! Let me know how it went! ~Bella