This stir-fried tofu with summer squash, basil, and coconut is a perfect choice for a fresh and vibrant dinner recipe to elevate your weeknight meals. It combines heart-healthy tofu with the fragrant flavors of basil, the sweetness of coconut, and the seasonal brightness of summer squash.
This dish is not just a meal—it’s a celebration of Mediterranean-inspired ingredients that turn dinner into a delight.
Why This Recipe Is Perfect for Dinner
This recipe is an ideal choice for those craving something flavorful yet easy to prepare. The tofu is crisped to perfection, creating a rich and satisfying texture, while the summer squash adds a light and refreshing touch.
The toasted coconut flakes elevate the dish with a subtle sweetness that pairs beautifully with the tang of fresh lime juice. It’s a meal that feels indulgent but fits seamlessly into a healthy lifestyle.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
Tips for Perfect Stir-Fried Tofu
Cooking tofu to golden perfection requires a few simple techniques. The key is patience—let the tofu brown undisturbed on one side before flipping. This step creates a caramelized crust that locks in flavor and texture.
Use a high-quality nonstick skillet to ensure easy handling. For an even crispier result, press the tofu beforehand to remove excess water.
The summer squash also benefits from careful cooking. Stirring occasionally allows it to soften without becoming mushy. These details may seem small, but they make a big difference in the overall dish.
Substitutions & Customizations
This dinner recipe is highly versatile and can be adapted to suit various dietary preferences:
- Vegan: The dish is naturally vegan-friendly, using only plant-based ingredients.
- Gluten-Free: Swap out soy sauce for tamari or coconut aminos to make the recipe gluten-free.
- Protein Options: While tofu is the star, you can substitute it with tempeh or seitan for a different protein profile.
- Vegetable Variations: Add sliced bell peppers, mushrooms, or snap peas for extra veggies and color.
- Spice It Up: Include a pinch of chili flakes or drizzle with sriracha for a spicy kick.
Serving Suggestions
Pair this dish with jasmine rice, quinoa, or even cauliflower rice to create a complete meal. A crisp side salad with a simple vinaigrette complements the rich flavors beautifully.
For a Mediterranean twist, consider serving alongside warm pita bread or a refreshing tzatziki dip.
Why You’ll Love This Recipe
This stir-fried tofu recipe delivers on every level. It’s quick, delicious, and packed with wholesome ingredients. The combination of toasted coconut and lime adds a tropical flair, while the basil ties everything together with a fresh herbal note.
So, if you’re ready to transform your dinner routine with a meal that’s as nourishing as it is satisfying, this stir-fried tofu with summer squash, basil, and coconut is calling your name. It’s time to make dinner the highlight of your day!
Stir-Fried Tofu with Summer Squash, Basil, & Coconut Dinner Recipe
Equipment
- Microplane or fine grater
- 12-inch skillet
Ingredients
- 2 tablespoons soy sauce
- 4 tablespoons toasted sesame oil divided
- 1 tablespoon finely grated peeled fresh ginger
- 4 garlic cloves 1 grated, 3 thinly sliced
- 1 package 14–16 ounces firm tofu, drained, patted dry, and cut into 1-inch cubes
- 1 cup unsweetened coconut flakes
- 1 medium white onion halved lengthwise and cut into thin half-moons
- 3 small to medium yellow squash or zucchini halved lengthwise and cut into thin half-moons
- ½ teaspoon fine sea salt plus more, if needed
- ½ teaspoon freshly ground black pepper
- 1 cup fresh Thai or regular basil leaves torn
- Fresh lime juice as needed
Instructions
- Make the Marinade: In a mixing bowl, combine the soy sauce, 1 tablespoon of sesame oil, and the grated ginger. Using a Microplane or fine grater, grate 1 garlic clove into the mixture. Place the tofu cubes in a shallow dish (such as a baking dish or pie plate) and pour the marinade over them. Toss gently to coat, ensuring the marinade is evenly distributed. Set aside to marinate while you prepare the other ingredients.
- Toast the Coconut: Heat a dry skillet (12-inch) over medium heat. Add the coconut flakes and cook, stirring occasionally, until lightly golden and fragrant, about 2–3 minutes. Transfer the toasted coconut to a small bowl and wipe the skillet clean to prepare for the next step.
- Cook the Vegetables: Place the skillet back on the stove over high heat and add 2 tablespoons of sesame oil. Once hot, add the onion slices and sauté, stirring occasionally, until softened and slightly translucent, about 7 minutes. Add the squash slices, ½ teaspoon of salt, and the black pepper, and cook until the squash begins to soften and caramelize, about 5–10 minutes. Thinly slice the remaining 3 garlic cloves and stir them into the skillet during the last minute of cooking. Remove the vegetable mixture from the skillet and set it aside in a large bowl.
- Brown the Tofu: Add the remaining 1 tablespoon of sesame oil to the skillet and heat over high heat until it’s very hot. Pat the marinated tofu cubes dry with paper towels to remove excess moisture, then place them in the skillet in a single layer. Let the tofu cook undisturbed for 1–2 minutes or until the bottom develops a golden-brown crust. Carefully flip the tofu cubes and brown the other side. If the pan begins to smoke, open a window or turn on your fan, as this step requires high heat.
- Combine and Heat Through: Once the tofu is browned, return the cooked vegetable mixture to the skillet. Pour in any remaining marinade from the tofu dish and stir gently to combine. Let the mixture cook for another 1–2 minutes to heat through and allow the flavors to meld.
- Finish and Serve: Turn off the heat and toss in the fresh basil leaves, gently mixing until they wilt slightly. Add a squeeze of fresh lime juice and adjust the seasoning with additional salt if needed. Garnish the dish with the toasted coconut flakes and serve immediately.
Notes
- For a spicier version, add red chili flakes or a drizzle of chili oil during cooking.
- Swap zucchini with eggplant or bell peppers for variation.
- Serve with steamed rice or noodles for a complete meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.