Description
Elevate your plant-based meals with this Spicy Tofu with Creamy Coconut Sauce. Crispy golden tofu is coated in a rich, velvety coconut sauce infused with sambal oelek and red curry paste. This recipe balances bold flavors with creamy textures, making it a perfect choice for quick dinners or special occasions.
Ingredients
Scale
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.
Notes
- Adjust Spice Level: Reduce or increase sambal oelek to suit your heat preference.
- Substitute Options: Tempeh or chickpeas can be used instead of tofu.
- Coconut Milk: Full-fat coconut milk is recommended for the best creamy texture.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: The sauce can be frozen for up to 2 months. Thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-Inspired