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Butternut squash wok with curry tofu
Nutritious wok with squash, tofu, and coconut curry

Coconut Curry Stir-Fry with Butternut Squash and Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Wok cooking is about 'wok hei'—the breath of the wok. High heat caramelizes veggies and tofu while keeping them crisp. Sweet squash pairs with savory soy and smoky sesame oil.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 380 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or large skillet
  • Tongs
  • Knife

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Cube and dry tofu. Sear in hot sesame oil in wok until golden. Remove.

Tip: Sesame oil has a low smoke point; be careful not to burn it.
2 ✓

Julienne squash (matchsticks). Stir-fry in hot wok for 3-4 mins.

Tip: Thin cuts cook fast, retaining texture.
3 ✓

Add sliced onion and crushed garlic. Fry 1-2 mins.

Tip: Add garlic late.
4 ✓

Mix coconut milk, curry, soy sauce. Pour over veggies. Simmer to thicken.

Tip: Starch in squash helps thicken.
5 ✓

Return tofu to coat.

Tip: Don't let breading get soggy.
6 ✓

Garnish with sesame seeds and cilantro.

Tip: Nutty aroma finish.

Recipe FAQ

No wok?
Large thin skillet works. Keep it hot and don't overcrowd.
Which tofu?
Always firm/extra firm for stir-fries.

Ingredients

  • 14 oz Butternut Squash
  • 10 oz Firm Tofu
  • 1 small Red Onion
  • 2 cloves Garlic
  • 3/4 cup Coconut Milk
  • 2 tsp Curry Powder
  • 2 tsp Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Fresh Cilantro
  • 1 tbsp Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Pepper