Thai Style Yellow Curry Tofu Stir Fry with Sticky Coconut Jasmine Rice


13 reasons why stir fries make me happy:

  1. They’re delicious
  2. They have all the veggies
  3. They’re healthy (see 2.)
  4. They’re easy
  5. They’re quick
  6. They’re hot and spicy (if you want them to be)
  7. You can never go wrong with a stir fry
  8. They’re one of the most adaptable meals in the universe. Meaning you can do whatever the f*** you want to do with them. Add extra stuff? Cool. Extra spices? Fabulous. Leave out some ingredients? Totally okay.
  9. Stir Fries will forgive you for anything you do. Because stir fries love you. (see 7.)
  10. They go well with rice or noodles.
  11. ANY type of rice or noodles.
  12. Rice and noodles are fun food.
  13. Coconut sticky jasmine rice with spicy stir fry is an incredible combination ♥


I want you to be happy. And I want you to be able to make tasty vegan food, whether or not you’re vegan. Because stir fries don’t discriminate. If, of course you don’t like tofu, don’t want tofu, or you want real meat you can substitute the tofu for chicken or leave it out completely. (see reason no. 7)


Thai Style Yellow Curry Tofu Stir Fry with Sticky Coconut Jasmine Rice

Stir Fry
  • 2 tbsp peanut or sunflower oil
  • 1 garlic clove minced
  • 1 onion sliced
  • 1/2 thumb sized piece of ginger grated
  • 1 red chili sliced (remove seeds to make it less spicy)
  • 3 tbsp Thai yellow curry paste
  • 1 medium to large carrot chopped julienne (match stick shape)
  • 1/2 head broccoli- florets separated
  • 1 large handful green beans cut in half or thirds
  • 400g firm tofu cubed
  • 2 tbsp soy sauce
  • 1/2 can coconut cream
  • salt and pepper to taste
  • 3/4 cup jasmine rice
  • 1 cup water
  • pinch of salt
  • 1/2 can coconut cream
  • Start by prepping all your ingredients. Make sure all your vegetables are chopped sliced, diced, and prepared before starting.
  • Then start with the rice. Soak the rice in cold water for 20 minutes. After that, rinse the rice and put it in a pot of the cup of water and a pinch of salt. Bring to a boil then reduce the heat and let simmer for about 15 minutes with a closed lid on top. Just before the rice is cooked add the coconut cream and season to taste. Remove from heat when rice is cooked and sticky.
  • While the rice is cooking heat the oil in a wok (or large frying pan if you don’t own a wok) to a high heat. Throw in your onion and let soften and brown, stirring continuously to prevent burning. Then add the garlic, ginger, chili, and curry paste. Continue stirring and cooking while you add the carrots and broccoli. Allow to cook 3/4 of the way before adding the coconut cream, green beans, tofu, soy sauce, and seasoning. Cook until vegetables are cooked but still firm and slightly al dente. Add a bit of water or coconut cream if curry is not saucy enough. Season to taste.
  • Serve rice and curry stir fry with freshly chopped chili, a squeeze of lime or lemon juice, and a sprinkling of chopped coriander.

Serves about 2 very hungry people


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