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Tofu Curry Stir Fry

by ADMIN on OCTOBER 1, 2012

Stir fry dinners typically with Asian flair, but this one has a nice, light curry tang … without the coconut milk.

With colorful bell pepper, a cute little eggplant, fresh basil, and crunchy green beans, it’s perfect to have over a fluffy, creamy, pillowy bed of easy-to-make polenta.

Can you tell I also adore polenta?

But you can also serve this over brown rice, bulgur, quinoa, or wheat berries.

Tofu Curry Stir Fry

Author: Adapted from Cooking Light

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 4

Savory curry stir fry with tofu


  • 1 block extra firm tofu, gently pressed between paper towels, cut into ½ inch cubes

  • 2 Tbsp olive oil

  • 2 cups green beans, trimmed and cut into 2 inch pieces

  • 1 red bell pepper, julienned (cut into strips)

  • 1 small eggplant cut into ½ inch cubes

  • 1 tsp curry

  • 1 tsp cumin

  • ½ tsp onion powder

  • ½ tsp pepper

  • 3 Tbsp soy sauce

  • 1 cup low sodium vegetable or chicken broth

  • 2 tsp brown sgar

  • ⅓ cup thinly sliced fresh basil


  1. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add tofu, saute 4 minutes, turn and saute 4 more minutes. Remove from pan.

  2. Add 1 Tbsp oil to skillet, add green beans, eggplant, and bell pepper - saute for 5 minutes, stirring frequently.

  3. Add curry, cumin, onion powder and stir to coat vegetables.

  4. Add broth, soy sauce, and sugar - as well as the tofu - and cook an additional 5-8 minutes, until the tofu is warmed through and the vegetables are cooked.

  5. Serve over a bed of polenta or other whole grain.



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