Thai Tofu Stew Recipe

Name: Thai Tofu Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14-oz. can lite coconut milk; 1 cup water or vegetable broth; 1 lb. extra-firm tofu, drained and diced; 2 Tbs. fresh ginger, minced; 6 cloves garlic, minced; 6 scallions (white and light green parts), chopped; 1/4 tsp. red pepper flakes; 5 oz. shiitake mushrooms, stemmed and diced (2 cups); 2 medium carrots, thinly sliced (1 cup); 1 cup peeled and diced butternut squash; 4 cups slivered bok choy; 1/2 cup chopped fresh cilantro

Servings: persons

14-oz. can lite coconut milk
1 cup water or vegetable broth
1 lb. extra-firm tofu, drained and diced
2 Tbs. fresh ginger, minced
6 cloves garlic, minced
6 scallions (white and light green parts), chopped
1/4 tsp. red pepper flakes
5 oz. shiitake mushrooms, stemmed and diced (2 cups)
2 medium carrots, thinly sliced (1 cup)
1 cup peeled and diced butternut squash
4 cups slivered bok choy
1/2 cup chopped fresh cilantro

1
In large saucepan, combine coconut milk, water or broth, tofu, half the ginger, half the garlic, half the scallions, and salt and pepper flakes.
2
Bring to a boil, reduce heat to low and simmer 20 minutes.
3
Turn off heat.
4
Transfer 1 1/2 cups coconut milk mixture to large pot.
5
Add mushrooms, carrots, squash, remaining ginger, garlic and scallions.
6
Cover and simmer over medium heat until vegetables are just tender, about 5 minutes.
7
Add bok choy to pot and stir just until it begins to wilt, about 45 to 50 seconds.
8
Add cilantro.
9
Pour remaining coconut mixture over cooked vegetables and stir gently to combine and distribute tofu evenly.
10
Serve hot.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14-oz. can lite coconut milk, 1 cup water or vegetable broth, 1 lb. extra-firm tofu, drained and diced, 2 Tbs. fresh ginger, minced, and more.

Yes, Thai Tofu Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Tofu Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions