Craving something bold, creamy, and a little spicy? Look no further than Spicy Tofu with Creamy Coconut Sauce. This dish transforms humble tofu into a flavorful masterpiece by pairing it with a rich, aromatic coconut sauce infused with sambal oelek and red curry paste. It’s the perfect balance of heat and creaminess, ready to elevate your dinner game.

Imagine golden, crispy tofu cubes soaking up a luscious sauce, served over fluffy rice or tossed with your favorite noodles. Whether you’re a tofu enthusiast or new to plant-based meals, this dish will leave you hooked on its vibrant flavors and creamy texture.

Why You’ll Love This Recipe

Incredible Flavor: The creamy coconut milk pairs perfectly with spicy sambal oelek and fragrant curry paste.
Quick and Easy: Ideal for busy weeknights, it’s ready in about 30 minutes.
Healthy and Vegan: A plant-based protein-packed meal with wholesome ingredients.
Versatile: Serve it with rice, noodles, or vegetables for a meal that fits any craving.

Ingredients

Ingredient	Amount
For the Tofu
Super firm or firm tofu	20 to 22 ounces (pressed if necessary)
Canola or vegetable oil	2 tablespoons
Kosher salt	Pinch
For the Sauce
Coconut oil	2 tablespoons (can substitute with any oil)
Shallots	1 cup, thinly sliced
Ginger	2 tablespoons, minced
Full-fat canned coconut milk	1 cup
Sambal oelek	3-4 tablespoons (adjust for spice level)
Red curry paste	4 teaspoons
Coconut or brown sugar	1 ½ teaspoons
Ground coriander (optional)	1 teaspoon
Kosher salt	1 teaspoon (or ½ teaspoon table salt)

How to Make Spicy Tofu with Creamy Coconut Sauce

1. Prepare the Tofu

Slice the Tofu: Cut the tofu into bite-sized cubes. If using firm tofu, press it between paper towels with a weight on top for 15 minutes to remove excess moisture.
Crisp it Up: 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 sprinkle with a pinch of kosher salt.
Cook Until Golden: Cook the tofu for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove the tofu from the skillet and set it aside.

2. Make the Coconut Sauce

Start with Aromatics: In the same skillet, heat the coconut oil over medium heat. Add the sliced shallots and minced ginger, sautéing for 3-4 minutes until soft and fragrant.
Add Spice: Stir in the sambal oelek and red curry paste, cooking for 1-2 minutes to release their flavors.
Simmer the Sauce: Pour in the coconut milk, stir in the coconut or brown sugar, and add the ground coriander if desired. Simmer gently for 5-6 minutes, allowing the sauce to thicken slightly.

3. Combine the Tofu and Sauce

Toss in the Tofu: Return the crispy tofu to the skillet, gently tossing to coat it in the sauce.
Let It Absorb: Simmer for another 2-3 minutes so the tofu can soak up all the flavors.

4. Serve and Enjoy

Plate It: Serve the spicy tofu hot, garnished with fresh cilantro or Thai basil if desired.
Pair It Up: This dish goes beautifully with steamed rice, noodles, or sautéed vegetables.

Tips for Perfect Spicy Tofu with Coconut Sauce

Press the Tofu: Removing excess water helps the tofu crisp up nicely.
Control the Heat: Adjust the amount of sambal oelek to suit your spice tolerance.
Use Fresh Aromatics: Shallots and ginger add depth to the dish—don’t skip them!
Meal Prep Friendly: Make the sauce ahead of time and store it in the fridge for up to 3 days.

Nutritional Benefits

Protein-Packed: Tofu is a great source of plant-based protein.
Rich in Healthy Fats: Coconut milk provides essential fats for energy and flavor.
Full of Flavor, Low in Guilt: This dish is rich and satisfying without being heavy.

Frequently Asked Questions (FAQs)

1. Can I use a different protein instead of tofu?
Yes! Tempeh, chickpeas, or even roasted vegetables work well with the coconut sauce.

2. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

3. Can I make this dish less spicy?
Absolutely. Use less sambal oelek or opt for a milder chili paste.

4. Is there a substitute for coconut milk?
You can use cashew cream or unsweetened almond milk thickened with a bit of cornstarch, but the flavor will differ slightly.

5. What’s the best way to serve this dish?
Serve it over steamed jasmine rice, rice noodles, or with stir-fried vegetables for a complete meal.

6. Can I freeze the coconut sauce?
Yes! The sauce freezes well for up to 2 months. Thaw it overnight in the fridge before reheating.

Conclusion

Spicy Tofu with Creamy Coconut Sauce is a must-try recipe that delivers big on flavor and simplicity. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this recipe is guaranteed to hit the spot.

So, grab your tofu, whip up the creamy coconut sauce, and get ready to savor every bite of this spicy, comforting delight. Don’t forget to share your creation and spread the love for plant-based cuisine!