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You’re Basically Like 30 Minutes Away From Enjoying This Epic Stir-Fry


“I hate making stir-fries” said no one ever. A stir-fry is ideal for a simple and healthy meal, as in addition to cooking exceptionally quickly, you can really pile in the beneficial vegetables and balanced nutrition. But as stir-fry aficionados know, the difference between a good stir-fry and a great stir-fry is all in the seasoning. Here, we use coconut oil as a complimentary base for the exciting spices of green curry, lime juice, and fresh cilantro, which combine to make this medley of tender-crisp greens and plant-based protein absolutely irresistible. Serve with a side of your favorite steamed rice or cooked grain, and call it a meal.

Green Vegetable Stir-Fry with Tofu

The key to a great stir-fry is using high heat, and cooking quickly – your vegetables should be vibrant and tender, with a hint of crispness. For extra coconut flavor, use a whole kernel coconut oil, like the one in the ingredients link.

Serves 4

  • 14 ounces extra-firm organic tofu

  • 5 green onions

  • 3 tablespoons green curry paste

  • 14 ounces extra-firm organic tofu

  • 3 tablespoons coconut oil

  • 2 cups broccoli florets, cut into 1-inch pieces

  • 1 small savoy cabbage, quartered, cored, and cut into 1½-inch pieces (about 6 cups)

  • ½ cup chopped fresh cilantro, plus extra for garnish

  • 3 tablespoons fresh lime juice

  • 1 tablespoon toasted sesame seeds

  • Cooked black or brown rice, for serving (optional)

Line a large plate with a couple paper towels. Slice the tofu in half width-wise, creating two inch-thick large pieces, and lay them flat, side by side, on the plate. Place another double layer of paper towels over the tofu, and use a heavy plate or pot to weigh down the tofu on top. Let rest for 15 minutes, then remove the wet paper towels, slice the tofu into 1-inch cubes, and toss the cubes with ¼ teaspoon salt and ¼ teaspoon ground black pepper in a bowl.

Thinly slice one of the green onions on a diagonal, and set aside for garnish. Thinly slice the remaining four green onions, white and light green parts only, and set aside separately for cooking.

In a small bowl, whisk together the curry paste with ¼ cup water. Set aside for cooking. In a wok or large pan, heat the coconut oil over