Stir-fried tofu with summer squash, basil, and coconut from Dinner: Changing the Game (page 209) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Sleeth on July 24, 2022

    It was okay, but won’t make again. The taste of coconut and squash got lost, and a bit too much sesame oil throughout. I’ve had much more flavorful tofu. I had to back off the high heat for the onions because they were burning. Unless you are set up to do wok cooking on really high heat, I think it better to cook the tofu as torn bits in the air fryer if you want the crisp edges, or in a more flavorful sauce on the stove.

  • Emily Hope on July 21, 2022

    This was very meh for us -- the tofu marinade is pretty simple, and the basil, lime, and coconut didn't do enough to make the dish interesting. Required copious amounts of chili oil. Leftovers were eaten but without much joy -- won't repeat.

  • TrishaCP on August 13, 2021

    I needed to use up some squash so this fit the bill. It was much better than I expected (though I did end up topping with chile crisp). The coconut and squash were really nice together. I also used a mix of sesame and peanut oils rather than all sesame. My tofu also stuck a bit- I would use extra firm next time.

  • sarahkalsbeek on September 07, 2020

    Ok, so we didn't make this recipe, but made something with flavors very much inspired by this recipe. We were looking for a veggie to serve alongside Clark's Thai Chicken Breasts from this same book. Took 2 zucchini and cut into long planks, bell peppers sliced. Put in baking dish and added the sesame oil, soy sauce, ginger, and garlic. Baked in the oven at 350 for over an hour. Topped with the toasted coconut flakes and Thai basil. It was SO incredible!!!

  • ksg518 on September 05, 2017

    I was somewhat skeptical of this recipe but needed to use some squash and wanted something different. It turned out to be very good and I will definitely repeat it. I used less coconut than Clark calls for because I wasn't sure that the coconut would work well with the squash but it was the highlight of the dish, adding a crunchy texture in addition to the flavor. Next time I might grill the squash since I couldn't get it to brown very well in the pan. I also had issues with the tofu sticking but it was still very tasty.

  • Delys77 on April 04, 2017

    This was easy and quite good. The onion adds a fair bit of sweetness so you could consider cutting it back a touch and adding some more acid or maybe even some heat to balance the flavour. I also blended the sesame with some peanut when sautéing the zucchini and tofu as it would have been too much otherwise. The tofu was very nice with the marinade. Doubled to serve about 4 adults and few little one's.

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