Coconut Tofu and Vegetables

Enjoy this plant-based, Japanese dish that takes only 4 steps to create. The coconut flavor is definitely going to wow your friends and family!


1 (14-oz) pkg extra firm tofu, drained

1 Tbsp vegetable oil

2 (12-oz) pkg broccoli florets

3 carrots, diagonally sliced

1 (13.5-oz) can coconut milk

½ cup unsweetened shredded coconut

¼ cup less sodium soy sauce

3 Tbsp Mizkan natural rice vinegar

1 Tbsp dark sesame oil

1 Tbsp agave nectar

½ cup chopped roasted, salted peanuts

1 (8-oz) pkg brown rice noodles


  1. Place tofu on several layers of paper towels. Cover with additional paper towels, and gently press out moisture; cut into cubes.
  2. Cook tofu in hot vegetable oil in a large skillet over medium-high heat 3 minutes or until browned on all sides. Add broccoli and carrots; cook 5 minutes or until vegetables are tender.
  3. Stir in coconut milk, shredded coconut, soy sauce, vinegar, sesame oil, and agave to skillet. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated. Sprinkle with nuts.
  4. Prepare noodles according to package directions.

6 servings


30 minutes (15 minutes prep time, 15 minutes cook time)