Coconut Lime Ginger Tofu Stir-Fry — An Irresistible Pantry-Friendly Weeknight Dinner

Whip up a silky, citrus-kissed stir-fry in under 30 minutes using pantry staples.

Recipe Summary Card

Prep Time	Cook Time	Total Time	Servings
15 mins	20 mins	35–40 mins	4 servings

Introduction

This Coconut Lime Ginger Tofu Stir-Fry is built for busy nights with minimal fuss and maximum flavor. A silky coconut-lime sauce cloaks crisp-tender vegetables and tofu, coming together in a quick, one-pan weeknight stir-fry. It’s flexible—swap in what you have and still land on a bright, comforting finish.

The Best Tofu for This Recipe

• Extra-Firm

  Pros: Holds shape beautifully, crisp edges when seared. Great for sturdy bites in every forkful.
  Cons: Requires pressing to reduce moisture; can be drier if under-pressed.

• Firm

  Pros: Easier to press and still holds up well in a stir-fry; forgiving if you skip a pressing step.
  Cons: Not as dense as extra-firm, so edges won’t stay as crisp.

• Silken

  Pros: Creamy texture that softens into the sauce.
  Cons: Not ideal for a crisp texture; may crumble in high-heat stir-fries.

Other Ingredients (and Helpful Swaps)

• Tofu: Protein backbone and texture anchor; swap in tempeh or chickpeas if you need a plant-protein swap.
• Onion: Builds sweetness and body for the sauce; swap with shallots for a milder bite.
• Garlic: Aromatic punch; swap with garlic paste or a pinch of garlic powder (start with 1/4 tsp per clove).
• Red Pepper: Bright flavor and crunch; swap with yellow pepper or snap peas for a sweeter alternative.
• Coconut Milk: Creates the silky sauce; swap with coconut cream thinned with water, or a dairy-free milk plus a small amount of coconut extract.
• Lime: Bright acidity; swap with lemon juice if needed.
• Ginger: Warm, spicy nuance; swap with a pinch of ground ginger (reduce to 1/4 tsp) if fresh isn’t on hand.
• Herbs (Cilantro): Fresh finish; swap with parsley if you prefer a milder, earthy note.

Ingredients

• Sauce

  • Coconut milk, full-fat: 13.5 oz (400 ml)
  • Soy sauce or tamari: 3 Tbsp (45 ml)
  • Fresh lime juice: 2 Tbsp (30 ml)
  • Brown sugar: 1 tsp (5 g)
  • Fresh ginger, grated: 1 Tbsp (15 g)
  • Garlic, minced: 3 cloves
  • Rice vinegar (optional): 1 Tbsp (15 ml)
  • Cornstarch: 1 tsp (3 g)

• Tofu & Veg

  • Extra-firm tofu: 14 oz (400 g)
  • Onion, medium: 1 (about 150 g)
  • Red bell pepper: 1 large (about 150 g)

• Base (Rice or Noodles)

  • Cooked jasmine rice or rice noodles
    • Rice: 2 cups cooked (340 g)
    • Rice noodles: 8 oz (225 g) dried

• Finish

  • Fresh cilantro or parsley, chopped: 2 Tbsp (8 g)
  • Lime wedges: 2–3 wedges
  • Lime zest (optional): 1 tsp (2–3 g)

Directions

1. Prepare tofu and vegetables (5–7 min) — Press excess moisture from the tofu, then cut into 1-inch cubes. Slice onion and pepper into thin strips.

2. Whisk sauce ingredients (4–5 min) — In a bowl, combine coconut milk, soy sauce, lime juice, brown sugar, grated ginger, minced garlic, rice vinegar (if using), and cornstarch. Whisk until smooth and set aside. If your soy sauce is regular (not low-sodium), whisk in 1/2–3/4 tsp kosher salt, to taste.

3. Cook base (Rice or Noodles) (10–12 min) — If using rice, start cooking according to package directions to yield about 2 cups cooked. If using noodles, cook to package instructions, then drain and rinse briefly.

4. Sear tofu (6–8 min) — Heat a wide skillet or wok over medium-high with 1–2 tsp oil. Add tofu cubes in a single layer; sear until edges are golden and crisp, about 6–8 minutes. Transfer to a plate.

5. Stir-fry aromatics and veg (3–4 min) — In the same skillet, add the onion and pepper. Stir-fry until the vegetables are just tender and edges look glossy, about 3–4 minutes.

6. Finish with sauce and base (3–4 min) — Return tofu to the pan; pour in the prepared sauce. Simmer gently until the sauce thickens and coats the tofu and veggies, 2–3 minutes. Toss with the cooked rice or noodles, season with salt to taste if needed, then stir in lime zest and cilantro.

How to Store Leftovers

• Refrigerate in an airtight container within 2 hours of cooking; leftovers stay good for 3–4 days.
• Reheat on the stovetop over medium heat, stirring until hot, about 3–5 minutes, or microwave in 1–2 minute bursts.
• For longer storage, you can freeze the sauce and tofu separately for up to 2 months; freezing the whole stir-fry may change texture upon thawing.

What to Serve With Coconut Lime Ginger Tofu Stir-Fry

• Steamed jasmine rice or rice noodles to soak up sauce (2 cups cooked per serving).
• Steamed or sautéed greens (like bok choy or spinach) for color and crunch.
• A light cucumber-lime salad with cilantro for a fresh, cooling contrast.

Variations & Tips

• Spicy kick: Add 1/2–1 tsp red pepper flakes or a drizzle of chili oil.
• Creamier sauce: Stir in a tablespoon of coconut cream toward the end for extra lushness.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce.
• Canned-swap: Use chickpeas or tempeh if you want a different texture or protein.
• Fresh herbs finish: Top with chopped cilantro or Thai basil for a fragrant, bright finish.

Enjoy Your Coconut Lime Ginger Tofu Stir-Fry

May every bite feel like a bright, comforting vacation in a skillet. Enjoy the balance of silky coconut, zippy lime, and gingery warmth with the tender tofu—a satisfying, pantry-friendly dinner you’ll reach for again and again.