Delicious Spicy Tofu with Creamy Coconut Sauce Recipe
This Delicious Spicy Tofu with Creamy Coconut Sauce recipe offers a flavorful and creamy plant-based dish, combining crispy pan-fried tofu with a rich coconut milk and red curry sauce, perfect for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Units
Scale
Main Ingredients
- 15 ounces super firm or firm tofu (Choose 10 to 20 ounces for best texture.)
- 2 tablespoons canola or vegetable oil (For pan-fried crisp.)
- 1 pinch kosher salt (To enhance flavor during frying.)
- 2 tablespoons coconut oil (For richness and flavor.)
- 1 cup shallots (Thinly sliced.)
- 1.5 tablespoons minced ginger (Adds aromatic kick.)
- 1 cup canned coconut milk (Full-fat for creaminess.)
- 2–3 tablespoons sambal oelek (For spicy kick.)
- 1.5 tablespoons red curry paste (Enhances depth of flavor.)
- 1.5–3 teaspoons coconut or brown sugar (Balances spiciness.)
- 1 teaspoon ground coriander (Optional.)
- 0.5 teaspoon diamond crystal kosher salt (For seasoning.)
- to taste scallions (Thinly sliced.)
- to taste red pepper flakes (Optional.)
- to taste toasted sesame seeds (For presentation.)
Instructions
- Prepare tofu: Remove the blocks of tofu from the package, wrapping them in a towel to gently squeeze out excess moisture. Cut the tofu into 3/4 to 1-inch cubes for even frying.
- Fry tofu: Heat a non-stick or cast iron pan over medium-high heat and add 2 tablespoons of oil. Place the tofu pieces in the heated pan, sprinkling a pinch of salt. Fry until they turn golden brown on at least two sides, about 3 minutes each side. Transfer the crispy tofu to a plate.
- Cook aromatics: In a large skillet, heat 2 tablespoons of coconut oil on medium to medium-low heat. Add the sliced shallots and sauté for 4 to 5 minutes, stirring frequently. Once the shallots are soft, add minced ginger, cooking for another 30 seconds to a minute until fragrant.
- Make sauce: Pour in the coconut milk, sambal oelek, red curry paste, sugar, coriander (if using), and salt into the skillet. Stir well to combine the ingredients, then increase the heat to medium-high. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Combine tofu and sauce: Turn off the heat and add the fried tofu back to the pan. Gently stir to coat every cube of tofu in that creamy, spicy sauce. Transfer the coated tofu to a serving dish, adjusting seasoning if needed. Garnish with scallions, red pepper flakes, and toasted sesame seeds. Serve with jasmine rice and your choice of vegetables.
Notes
- Choose 10 to 20 ounces of tofu for best texture.
- Use canola or vegetable oil for pan-frying to get a crisp texture.
- Full-fat canned coconut milk gives the sauce a rich, creamy consistency.
- Adjust the amount of sambal oelek and sugar according to your preferred spice level and sweetness.
- Garnish with scallions, red pepper flakes, and toasted sesame seeds for added flavor and presentation.