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Spicy Tofu with Creamy Coconut Sauce Recipe

Spicy Tofu with Creamy Coconut Sauce Recipe for Cozy Nights

This Spicy Tofu with Creamy Coconut Sauce recipe is a vibrant, vegan delight that comes together in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block super firm or firm tofu pressed and cut into cubes
  • 2 tablespoons canola or vegetable oil for frying
  • 1 teaspoon kosher salt for seasoning during frying
For the Sauce
  • 1 tablespoon coconut oil for sautéing
  • 2 medium shallots thinly sliced
  • 1 tablespoon minced ginger
  • 1 can canned coconut milk full-fat for creaminess
  • 2 tablespoons sambal oelek adjust to taste for spiciness
  • 1 tablespoon red curry paste
  • 1 tablespoon coconut or brown sugar for balancing heat
  • 1 teaspoon ground coriander optional
For Garnishing
  • 2 tablespoons scallions sliced
  • 1 teaspoon red pepper flakes for added heat
  • 1 tablespoon toasted sesame seeds

Equipment

  • Non-stick skillet
  • Cutting Board
  • Knife
  • paper towels
  • heavy object for pressing

Method
 

Preparation
  1. Press the tofu to eliminate excess moisture; wrap it in a clean towel and place something heavy on top for about 15 minutes.
  2. Cut the tofu into ¾ to 1-inch cubes for even cooking.
Frying Tofu
  1. Heat 2 tablespoons of canola or vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  2. Add the tofu cubes in a single layer, frying for about 3 minutes on each side until golden brown and crispy.
  3. Transfer the fried tofu to a plate lined with paper towels to absorb excess oil.
Making the Sauce
  1. In the same skillet, lower heat to medium and add 1 tablespoon of coconut oil.
  2. Toss in the sliced shallots and sauté for about 4-5 minutes until soft and translucent.
  3. Stir in minced ginger, cooking for an additional 30 seconds until fragrant.
  4. Pour in canned coconut milk, sambal oelek, red curry paste, sugar, coriander (if using), and a pinch of salt. Stir well and let it simmer for 3-4 minutes until slightly thickened.
Combining
  1. Fold the fried tofu back into the coconut sauce, ensuring each piece is coated.
  2. Simmer for an additional 2-3 minutes, then transfer the dish to a serving dish.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 5mgCalcium: 250mgIron: 4mg

Notes

For best results, press tofu well, monitor heat carefully while frying, and serve the dish immediately after cooking.

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