Ingredients
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1 block firm tofu, pressed and cubed firm tofu1 block firm tofu, pressed and cubed
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1 cup sweet potato, peeled and diced sweet potato1 cup sweet potato, peeled and diced
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1 red bell pepper, diced red bell pepper1 red bell pepper, diced
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1 small zucchini, diced zucchini1 small zucchini, diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 small red onion, sliced red onion1 small red onion, sliced
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1 small carrot, julienned carrot1 small carrot, julienned
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1 tablespoon fresh ginger, grated fresh ginger1 tablespoon fresh ginger, grated
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1 small red chili, thinly sliced (optional, for spice) red chili1 small red chili, thinly sliced (optional, for spice)
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2 tablespoons fresh cilantro, chopped fresh cilantro2 tablespoons fresh cilantro, chopped
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2 tablespoons fresh Thai basil leaves, chopped fresh thai basil leaves2 tablespoons fresh Thai basil leaves, chopped
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1 tablespoon soy sauce or tamari soy sauce1 tablespoon soy sauce or tamari
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 teaspoon coconut sugar coconut sugar1 teaspoon coconut sugar
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1 tablespoon coconut oil coconut oil1 tablespoon coconut oil
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Salt and pepper to taste saltSalt and pepper to taste
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1/3 cup coconut milk coconut milk1/3 cup coconut milk
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 teaspoon maple syrup maple syrup1 teaspoon maple syrup
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1 teaspoon soy sauce or tamari soy sauce1 teaspoon soy sauce or tamari
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Pinch of salt saltPinch of salt
Directions
Cook the hash in a large skillet over medium heat, ensuring vegetables are crisp-tender and tofu is golden. Stir frequently and add the sauce only after removing from heat to retain herb freshness and brightness. For extra crunch, top with chopped roasted peanuts or cashews (if not nut-free). For a spicier kick, add more fresh chili or a dash of sriracha to the drizzle. Leftovers keep well for 1-2 days in the fridge.
Steps
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1
Done
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Prepare the coconut-lime drizzle by whisking together coconut milk, lime juice, maple syrup, soy sauce, and a pinch of salt. Set aside. |
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2
Done
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Heat coconut oil in a large nonstick skillet over medium heat. |
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3
Done
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Add sweet potato cubes and cook for 5-6 minutes, stirring occasionally, until beginning to soften. |
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4
Done
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Add garlic, ginger, and red onion. Saute for 2 minutes until fragrant. |
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5
Done
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Add bell pepper, zucchini, carrot, and chili. Stir-fry for 4-5 minutes until veggies are just tender. |
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6
Done
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Add tofu cubes, soy sauce, lime juice, and coconut sugar. Stir gently to combine and cook for another 3 minutes. |
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7
Done
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Season with salt and pepper to taste. Remove from heat. |
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8
Done
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Stir in chopped cilantro and Thai basil. |
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9
Done
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Serve warm, drizzled generously with coconut-lime sauce. Garnish with extra herbs if desired. |
