Stir Fry

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Thai-Phoon Stir-Fry Recipe – Category: Vegan

Thai-Phoon Stir-Fry Recipe


Makes 4 servings

  • 1 pound extra-firm tofu, drained and patted dry
  • 2 tablespoons canola or grapeseed oil
  • 3 medium shallots, halved lengthwise and cut into 1/8-inch slices
  • 2 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 8 ounces white mushroom caps, lightly rinsed, patted dry and cut into 1/2-inch slices
  • 1 tablespoon creamy peanut butter
  • 2 teaspoons light brown sugar
  • 1 teaspoon Asian chili paste
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 6 ounces chopped fresh spinach
  • 1 tablespoon toasted sesame oil Freshly cooked rice or noodles, to serve
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons finely chopped fresh Thai basil or cilantro
  • 2 tablespoons crushed unsalted roasted peanuts
  • 2 teaspoons minced crystallized ginger (optional)


  1. Cut the tofu into 1/2-inch dice and set aside
  2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat
  3. Add the tofu and stir-fry until golden brown, about 7 minutes
  4. Remove the tofu from the skillet and set aside
  5. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
  6. Add shallots, garlic, ginger and mushrooms and stir-fry until softened, about 4 minutes
  7. Stir in the peanut butter, sugar, chili paste, soy sauce and mirin
  8. Stir in the coconut milk and mix until well blended
  9. Add the fried tofu and the spinach and bring to a simmer
  10. Reduce the heat to medium-low and simmer, stirring occasionally, until the spinach is wilted and the flavors are well blended, 5 to 7 minutes
  11. Stir in the sesame oil and simmer for another minute
  12. To serve, spoon the tofu mixture onto your choice of rice or noodles and top with coconut, basil, peanuts and crystallized ginger, if using
  13. Serve immediately

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