why make this recipe
Spicy Tofu with Creamy Coconut Sauce is a delightful dish that beautifully combines flavors and textures. The firm tofu absorbs the spices while the rich coconut sauce adds a creamy touch. This dish is perfect for anyone looking for a healthy, vegan meal that’s satisfying and packed with flavor. Whether you’re a plant-based eater or just looking to try something new, this recipe is a great choice.
how to make Spicy Tofu with Creamy Coconut Sauce
Ingredients:
- 20 to 22 ounces super firm or firm tofu (see notes for preparation details)
- 2 tablespoons canola or vegetable oil (or any neutral oil)
- Pinch of kosher salt
- 2 tablespoons coconut oil (or any oil)
- 1 cup thinly sliced shallots
- 2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk (see notes)
- 3 to 4 tablespoons sambal oelek/ulek (adjust for spice level; see notes)
- 4 teaspoons red curry paste (see notes)
- 1 1/2 teaspoons coconut or brown sugar (see notes)
- 1 teaspoon ground coriander (optional)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt; adjust as needed)
- Scallions (for garnish)
- Red pepper flakes (for garnish)
- Toasted sesame seeds (for garnish)
Directions:
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Prepare the Tofu: Start by draining the tofu and pressing it to remove excess moisture. Cut the tofu into cubes or slices, based on your preference for cooking.
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Pan Fry the Tofu: Heat the canola or vegetable oil in a large skillet over medium heat. Add the tofu pieces and cook until they are golden and crispy on all sides. Sprinkle a pinch of kosher salt while cooking. Once done, remove the tofu from the skillet and set it aside.
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Cook the Sauce: In the same skillet, add coconut oil and heat it. Add the thinly sliced shallots and minced ginger, cooking until shallots are soft. Next, pour in the coconut milk and stir in sambal oelek, red curry paste, coconut sugar, ground coriander, and kosher salt. Let the sauce simmer for a few minutes until it thickens.
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Combine and Serve: Carefully add the fried tofu back into the skillet with the creamy coconut sauce. Toss gently to coat the tofu in the sauce. Cook for another 2-3 minutes, allowing the flavors to mingle.
how to serve Spicy Tofu with Creamy Coconut Sauce
Serve the Spicy Tofu with Creamy Coconut Sauce warm, garnished with sliced scallions, a sprinkle of red pepper flakes, and toasted sesame seeds for added flavor and crunch. This dish pairs nicely with steamed rice or quinoa for a complete meal.
how to store Spicy Tofu with Creamy Coconut Sauce
Store any leftovers in an airtight container in the refrigerator. The dish will keep well for about 3 to 4 days. To reheat, warm it in a skillet over medium heat or microwave until heated through.
tips to make Spicy Tofu with Creamy Coconut Sauce
- Use super firm tofu for the best texture and flavor absorption.
- Adjust the amount of sambal oelek based on your spice preference.
- For extra flavor, marinate the tofu before frying with soy sauce and spices.
- If you prefer a thinner sauce, add a bit of vegetable broth or water while cooking.
variation
For a different twist, you can add vegetables such as bell peppers, snap peas, or carrots to the dish, cooking them along with the shallots. You can also substitute the tofu with chickpeas for a different protein source.
FAQs
1. Can I use low-fat coconut milk instead of full-fat?
Yes, you can, but the sauce will be less creamy.
2. What can I use instead of sambal oelek?
You can use sriracha or any other chili paste you prefer.
3. Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce if you choose to marinate the tofu.
Spicy Tofu with Creamy Coconut Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful vegan dish featuring crispy tofu in a rich and creamy coconut sauce spiced to perfection.
Ingredients
- 20 to 22 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil
- Pinch of kosher salt
- 2 tablespoons coconut oil
- 1 cup thinly sliced shallots
- 2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk
- 3 to 4 tablespoons sambal oelek/ulek
- 4 teaspoons red curry paste
- 1 1/2 teaspoons coconut or brown sugar
- 1 teaspoon ground coriander (optional)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt)
- Scallions (for garnish)
- Red pepper flakes (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- Prepare the Tofu: Start by draining the tofu and pressing it to remove excess moisture. Cut the tofu into cubes or slices.
- Pan Fry the Tofu: Heat the canola or vegetable oil in a large skillet over medium heat. Add the tofu pieces, cooking until golden and crispy. Sprinkle a pinch of kosher salt. Remove the tofu and set aside.
- Cook the Sauce: In the same skillet, heat coconut oil and sauté shallots and ginger until soft. Pour in coconut milk, stir in sambal oelek, red curry paste, coconut sugar, ground coriander, and kosher salt. Let simmer until thickened.
- Combine and Serve: Add fried tofu back to the skillet, tossing gently to coat in sauce. Cook for another 2-3 minutes.
Notes
For best texture, use super firm tofu. Adjust sambal oelek for spice level. Add vegetables like bell peppers for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu, coconut sauce, vegan, spicy, Asian cuisine, healthy recipes
