How to make Thai Tofu with Vegetables -

Typical Thai ingredients like lemongrass, bird’s eye chillies, coconut milk and basil leaves make this tofu dish delicious

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Beancurd, lemon Grass (लेमन ग्रास )

Cuisine : Thai

Course : Main Course Vegetarian

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For more recipes related to Thai Tofu with Vegetables checkout Stir Fried Beancurd With Asian Greens, Beancurd Laksa, Yin Yan Bean Curd, Peppered Beancurd . You can also find more Main Course Vegetarian recipes like Khumbh Hara Dhania Spicy Tofu Vratwale Aloo Paneer Mirch Do Piaza

Thai Tofu with Vegetables

Thai Tofu with Vegetables Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Tofu with Vegetables Recipe

  • Beancurd 100 grams

  • lemon Grass 5 inch pieces

  • Oil 1 tablespoon

  • Cucumber peeled 1 medium

  • Green zucchini ½ medium

  • Button mushrooms 8-10

  • Red capsicum ½ medium

  • Bird’s eye chillies 3

  • Salt to taste

  • Thick coconut milk ¼ cup

  • Fresh basil leaves 8-10 + to garnish

  • A few fresh coriander leaves

  • Juice of ¼ lemon


Step 1

Diagonally slice lemongrass.

Step 2

Heat oil in a non-stick pan, add lemongrass and mix well.

Step 3

Halve, seed and diagonally cut cucumber into big pieces.

Step 4

Diagonally cut zucchini into big cubes and add to the pan and mix. Slice mushrooms and add to the pan. Roughly chop red capsicum and add to the pan and mix well.

Step 5

Cut beancurd into small cubes and add to the pan and mix and cook till the vegetables are lightly browned.

Step 6

Roughly chop bird’s eye chillies and add with cucumber and salt and mix. Add coconut milk and cook till the vegetables are soft. Add basil leaves, coriander leaves and mix well. Add lemon juice and mix well. Cook for 2-3 minutes.

Step 7

Transfer into a serving plate, garnish with basil leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.