Indo-Thai Stirfry

Sometimes it’s incredibly fun and satisfying to create new fusions of cuisines and try new recipes. Other times it’s even more fun to have dinner started and served in 20 minutes. This recipe is for the latter: on days you’re tired, lazy, don’t know what to make, have a lot of produce, or want to impress without having to put in too much effort. The key to this stir fry is store-bought and requires nothing more than opening the bottle and pouring it in. I stock up on this sauce at my local Target. Fair warning that it’s not incredibly healthy or natural, etc. But better than fast food. 


Tofu (cubed and baked, sautéed, or fried)

Stir fry sauce

Minced garlic, ginger, small onion, Serrano pepper

Veggies (anything and everything will work!)

Toasted sesame seeds

Chopped cilantro

Chopped scallions


Sauté minced garlic, ginger, and onion in some sesame oil. Add any seasonings you like plus salt. I use Ching’s Indian Chinese blend, but it’s not necessary.

Then add all of your chopped veggies. You may want to wait to include any leafy greens until just before serving.

Next add the sauce and stir

Let the veggies simmer with the sauce and spices.

Add in the baked, sautéed, or fried tofu cubes

Let simmer for a few minutes, garnish with toasted sesame seeds and chopped cilantro/scallions. Serve with rice, noodles, or by itself!


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