View All RECIPES by It's a Veg World After All
This vegan stir fry recipe features coconut milk tofu simmered in a peanut curry sauce, alongside baby bok choy. It’s a delicious one pan meal that’s veggie-loaded and ready in 45 minutes. Even tofu skeptics will love this simple skillet!
You may not know this about me, but I used to be a bit of a tofu hater! I never grew up eating it, and it took several exposures as an adult until I figured out that I really enjoyed it when prepared the right way. In particular, I prefer extra or super firm tofu that’s been stir-fried or roasted until slightly crispy on the outside. My Vegan Crispy Panko Tofu is a favorite!
This coconut milk tofu skillet also features tofu prepared in
View FULL RECIPE. Originally published on It's a Veg World After All
