Coconut Curry Stir Fry with Crispy Tofu & Cauliflower Rice

Coconut Curry Stir Fry with Crispy Tofu & Cauliflower Rice

Happy Meatless Monday everyone!  My favoruite food growing up was stir fry – no joke – I asked for it all the time.  I used to slather it in soy sauce and sweet plum sauce, man it was good!

I still love stir fry any which way.  Since jumping on the keto train I’ve been using coconut milk a lot more which is fabulous in stir a fry.  I mixed it with curry and fresh ginger; and of course, kept it meatless by adding some crispy tofu.  Throw it all on top of low-carb cauliflower rice and you have a rich, satisfying meal that is not only vegan and gluten-free but keto friendly too!Coconut Curry Stir Fry with Crispy Tofu & Cauliflower Rice ~ #meatlessmonday #vegan #keto #highfat #lowcarb

Coconut Curry Stir Fry with Crispy Tofu & Cauliflower Rice
Serves 4
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  1. 1 medium head of cauliflower, grated
  2. 3 Tbsp Bragg Liquid Aminos or low-sodium soy sauce
  3. 2-3 Tbsp olive oil
  4. 1 bell pepper, diced
  5. 2 celery stalks, diced
  6. 1 broccoli crown, cut into florets
  7. 2 green onions, diced
  8. 1 cup full fat, unsweetened coconut milk
  9. 1-2 tsp curry powder
  10. 2-3 tsp fresh grated ginger
  11. 1 clove of garlic, minced
  12. 1/2 tsp red pepper flakes
  13. 2 tsp arrowroot starch
  14. 1 block of extra firm tofu - 340g
  1. Remove the tofu from its package and place on a plate between 2 sheets of paper towel.
  2. Place a small pot or heavy bowl on top to help drain out the liquid.
  3. In a large frying pan, over medium-high heat, add a drizzle of olive oil.
  4. Add grated cauliflower and liquid aminos, stir.
  5. Cook over medium heat for about 5 minutes, stirring often. Transfer to another dish, cover and keep warm.
  6. In the same large frying pan, add a bit more olive oil and all the veggies except the green onions. Sit fry for a few minutes.
  7. Add coconut oil, curry powder, ginger, garlic, and red pepper flakes. Stir well and cover. Reduce heat to a simmer.
  8. Once tofu is drained, cut it into medium-sized chunks.
  9. In another frying pan, over medium-high heat, add 1 Tbsp of olive oil.
  10. Add tofu to the frying pan and cook for a couple of minutes a side until crispy.
  11. Add the arrowroot starch to the stir fry mixture. Stir well and let it thicken.
  12. Just before serving, add the green onions.
  13. Dish up the cauliflower rice into bowls, top with the veggie stir fry and tofu.
  14. Enjoy!
Nutritional Info per serving
  1. 366 Calories, 18g Carbs, 7g Fibre, 11g Net Carbs, 27g Fat, 21g Protein, 795mg Sodium, 4g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only
The Happy Health Freak
Cauliflower RiceCoconut Curry Tofu Stir Fry3Crispy TofuCoconut Curry Tofu Stir Fry2


  • Annmarie October 27, 2014 at 9:18 am

    Love using coconut milk in stir fry recipes- it really is so yummy! Your cauliflower rice looks absolutely perfect too!!! That is still one thing I have yet to try and make 😛

    • happyhealthfreak October 27, 2014 at 9:46 am

      I’ve been going through coconut milk like a mad woman these days – love it! You HAVE to try cauliflower rice, man, it’s the shizzz 🙂

  • Lori October 27, 2014 at 9:51 am

    Ok – this sounds totally amazing! I am adding it to my meal plan for this week for sure! Yum!


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