- 1 cup jasmine rice
- 2 cups + 2 tbsp Vita Coco
- 1 onion half
- 2 medium broccoli crowns
- 1 whole red pepper
- 1 cup bean sprouts
- 2 tbsp olive oil
- ¼ cup soy sauce
- 1 tsp lime juice
- 2 shakes garlic powder
- 3/4 cup light coconut milk
- 2 tbsp soy sauce
- 2 tbsp green curry paste
Whether you’re a self proclaimed chef or not, a stir fry is dinner anyone can make. Take all the veggies you have lying around, rice, and your sauce of choice, and suddenly you have a four star meal. Not only is it easy to make, but healthy and very versatile – you can use whatever veggies and protein you prefer.
But, when it comes to taste, you always want to choose bold flavors. And, when you add Vita Coco and some green curry, you can enjoy a full-on Thai stir fry feast.
Step 1: Bring 2 cups of Vita Coco pure coconut water to a boil, and stir in 1 cup of jasmine rice. Let stand, covered, on low for 15 minutes. Then cut your tofu into medium sized rectangles.
Step 2: To make the stir fry marinade, mix together the soy sauce, garlic powder, lime juice, and 1 tablespoon of Vita Coco in a resealable plastic container, and place the tofu into the marinade; cover and set aside. Turn over once or twice to be sure both sides are soaking. Tip: If you can do this in the morning and let it sit during the day, you’ll get a more flavorful stir fry.
Step 3: Dice your veggies, and place in olive oil. Put onions and peppers in first, then broccoli and bean sprouts. Add ½ cup of the coconut milk (you’ll use the final ¼ cup at the end), 1 tablespoon of Vita Coco, 2 tablespoons of soy sauce, and the curry paste. Cover and simmer on low heat.
Step 4: Mix the corn meal and corn starch in a dish, and cover your marinated tofu slices with it, one by one, completely. (Don’t toss the extra marinade out.) Place your slices in a heated pan with 2 tbsp olive oil. Cook them on medium heat for 1-2 minutes or until brown, then flip and do the same for the other side. Take the rest of your stir fry marinade and pour it over the top, and let sit for an extra moment.
Step 5: Before plating, add another ¼ cup of coconut milk to your veggies as some of it may have cooked out in the simmer process. Plate and admire before digging in!
About the Author: Jessica Sanders is a professional blogger and writing for a variety of publications about women’s health and lifestyle. She helps families stay healthy and shares her health knowledge across the web including her own blog, Will Run For Food.