This Spicy Tofu with Creamy Coconut Sauce is a bold, flavorful dish that brings together the heat of sambal oelek and red curry paste with the creamy richness of coconut milk. The tofu, pan-fried until golden and crispy, absorbs the flavors of the luscious coconut sauce, making each bite irresistibly satisfying. Perfect for a weeknight dinner, this dish pairs well with rice, noodles, or fresh veggies for a wholesome and delicious meal.
Ingredients
For the Tofu:
- 20 to 22 ounces super firm or firm tofu (pressed, if necessary; see note 1)
- 2 tablespoons of canola or vegetable oil (or any neutral oil of your choice)
- Pinch of kosher salt
For the Sauce:
- 2 tablespoons coconut oil (can substitute with any oil)
- 1 cup thinly sliced shallots
- 2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk (see note 3)
- 3 to 4 tablespoons sambal oelek (adjust for desired spice level, see note 4)
- 4 teaspoons red curry paste (see note 5)
- 1 ½ teaspoons coconut or brown sugar (see note 6)
- 1 teaspoon ground coriander (optional)
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon table salt; adjust to taste)
Instructions
1. Prepare the Tofu:
- Slice the tofu into bite-sized cubes. If using firm tofu, press it between paper towels with a weight on top for about 15 minutes to remove excess moisture.
- Heat a large skillet over medium-high heat and add the canola or vegetable oil.
- Once the oil is hot, add the tofu cubes and season with a pinch of kosher salt.
- Cook the tofu for about 5-7 minutes, turning occasionally, until all sides are golden and crispy.
2. Make the Coconut Sauce:
- In the same skillet, warm the coconut oil over medium heat.
- Add the sliced shallots and minced ginger, and sauté for 3-4 minutes, until the shallots are soft and fragrant.
- Stir in the sambal oelek and red curry paste, cooking for 1-2 minutes to release the flavors.
- Pour in the full-fat coconut milk, stir in the coconut or brown sugar, and add the ground coriander if using.
- Let the sauce simmer gently for about 5-6 minutes until it thickens slightly.
3. Combine the Tofu and Sauce:
- Return the crispy tofu to the skillet, tossing it gently in the coconut sauce to coat the tofu with the rich, spicy flavors.
- Let the tofu simmer in the sauce for another 2-3 minutes to soak up all the goodness.
4. Serve:
- Serve the spicy tofu with coconut sauce hot, garnished with fresh herbs like cilantro or Thai basil if desired.
- This dish pairs beautifully with steamed rice, noodles, or your favorite vegetables.
Conclusion
This Spicy Tofu with Creamy Coconut Sauce is a delightful fusion of spicy and creamy flavors. The crispy tofu absorbs the bold coconut curry sauce, offering a rich and satisfying bite every time. The combination of sambal oelek and red curry paste gives the dish a spicy kick, balanced by the sweetness of coconut milk and brown sugar. Serve it with rice or veggies for a complete meal that’s full of flavor and texture.
Spicy Tofu with Creamy Coconut Sauce
Crispy tofu cooked in a rich and spicy coconutsauce made with sambal oelek, red curry paste, and coconut milk. This dishoffers a perfect balance of heat, creaminess, and vibrant flavors, making it asatisfying vegetarian meal.
Ingredients
For the Tofu:
- 20 to 22 ounces super firm or firm tofu pressed, if necessary;
- 2 tablespoons of canola or vegetable oil or any neutral oil of your choice
- Pinch of kosher salt
For the Sauce:
- 2 tablespoons coconut oil can substitute with any oil
- 1 cup thinly sliced shallots
- 2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk
- 3 to 4 tablespoons sambal oelek adjust for desired spice level,
- 4 teaspoons red curry paste
- 1 ½ teaspoons coconut or brown sugar
- 1 teaspoon ground coriander optional
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon table salt; adjust to taste
Instructions
Prepare the Tofu:
- Slice the tofu into bite-sized cubes. If using firm tofu, press it between paper towels with a weight on top for about 15 minutes to remove excess moisture.
- Heat a large skillet over medium-high heat and add the canola or vegetable oil.
- Once the oil is hot, add the tofu cubes and season with a pinch of kosher salt.
- Cook the tofu for about 5-7 minutes, turning occasionally, until all sides are golden and crispy.
Make the Coconut Sauce:
- In the same skillet, warm the coconut oil over medium heat.
- Add the sliced shallots and minced ginger, and sauté for 3-4 minutes, until the shallots are soft and fragrant.
- Stir in the sambal oelek and red curry paste, cooking for 1-2 minutes to release the flavors.
- Pour in the full-fat coconut milk, stir in the coconut or brown sugar, and add the ground coriander if using.
- Let the sauce simmer gently for about 5-6 minutes until it thickens slightly.
Combine the Tofu and Sauce:
- Return the crispy tofu to the skillet, tossing it gently in the coconut sauce to coat the tofu with the rich, spicy flavors.
- Let the tofu simmer in the sauce for another 2-3 minutes to soak up all the goodness.
Serve:
- Serve the spicy tofu with coconut sauce hot, garnished with fresh herbs like cilantro or Thai basil if desired.
- This dish pairs beautifully with steamed rice, noodles, or your favorite vegetables.