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Lime-Curry Tofu Stir-Fry

Rated as 4.51 out of 5 Stars

"This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce."
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30 m servings 425
Original recipe yields 4 servings


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  1. Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
  2. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.


  • Save some of the tofu from the stir-fry for a simple next-day lunch, this Asian Tofu Salad by user StrawberryShortcake:
  • Toss reserved stir-fried tofu with one 5-ounce package mixed greens in a large serving bowl. Add 4 supremed clementines and 1 cup sliced cucumbers. Add one 3-ounce package crushed ramen noodles (omit seasoning packet) and 1/2 cup toasted sliced almonds. Toss with 1/4 cup bottled Asian sesame dressing.

Nutrition Facts

Per Serving: 425 calories; 38.8 20.9 18.4 0 856 Full nutrition

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  1. 139 Ratings

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Most helpful positive review

This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. ...

Most helpful critical review

The flavor of this was pretty good, but the way the milk curdled up when mixed with the lime juice made it pretty unappealing.

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Most positive
Least positive

This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. ...

Great recipe - but not quite perfect. To avoid frying my tofu, I marinated it in the soy sauce, maple syrup and lime juice for about an hour and a half, and then baked for an hour at about 325 ...

This dish was really tasty. I cooked for my steak and potatoes fiance (who hates bell peppers) and he loved it. We are trying to get healthier and slimmer for our wedding and this fit the bill. ...

This is a super easy curry to make!! The only thing I did differently was I added only 1 tablespoon of soy sauce and 2 tablespoons of fish sauce. You need the fish sauce to give it that authen...

This dish was really flavorful--sweet and sour, it's the perfect non-spicy Thai dish. The one thing I would add is that it works really well served over brown rice. On its own, the stir fry can...

Delicious. I did substitute fish sauce for the soy sauce. This was the first time I had used fish sauce, and I think it made a huge difference in the flavor of the curry. Other than that, I di...

Amazing! This is easily one of my new favs! I fried the tofu up with garlic, ginger and a dash of soya sauce. Also added garlic to the recipe, and did sub in fish sauce which I think made a hug...

Yum!! We really enjoyed this. I did marinate and bake the tofu first, and I subbed 2 T. of Thai fish sauce as suggested. I also used agave syrup instead of maple (and way less of it...maybe 2...

GREAT recipe-- this was delicious. A few changes: 1) I used string beans instead of bell pepper because that's what I had on hand. 2) I also used cilantro instead of basil, and 3) I minced a cou...