Why You’ll Love This Recipe
Spicy Tofu with Creamy Coconut Sauce is a vibrant, plant‑based dish that balances crispy textures with rich, indulgent flavors. It’s quick (takes about 30 minutes), totally customizable in spice level, and perfect for weeknight dinners or meal prep. Whether you’re vegan, vegetarian, or just looking to add more plant‑based meals into your rotation, this one delivers bold flavor without fuss.
Ingredients
For the tofu:
- 20‑22 oz extra‑firm or super‑firm tofu
- 2 tbsp neutral oil (like canola or vegetable)
- Pinch of kosher salt
For the sauce:
- 2 tbsp coconut oil (or any neutral oil)
- 1 cup thinly sliced shallots
- 2 tbsp minced fresh ginger
- 1 cup full‑fat canned coconut milk (shake well before using)
- 3‑4 tbsp sambal oelek (adjust up or down depending on spice tolerance)
- 4 tsp red curry paste
- 1½ tsp coconut sugar or brown sugar
- 1 tsp ground coriander (optional)
- 1 tsp kosher salt (or ½ tsp table salt), adjust to taste
Optional garnishes:
- Thinly sliced scallions
- Red pepper flakes
- Toasted sesame seeds
Instructions
- Prepare the tofu.
Remove tofu from packaging. If using super‑firm tofu, a good pat dry is enough. If extra‑firm, press the tofu by wrapping in paper towels or cloth, placing on a plate, and weighing down for about 20 minutes to remove excess water. Then cut into ~1‑inch cubes. - Pan fry the tofu.
Heat 2 tbsp of neutral oil in a large non‑stick pan over medium‑high heat. Lay tofu cubes in a single layer (don’t overcrowd). Sprinkle with a pinch of salt. Fry until golden brown (about 3 minutes per side), flipping to ensure most sides get crisped. Total frying time ~12‑15 minutes. Remove and set aside. - Make the sauce.
In a large skillet, heat 2 tbsp coconut oil over medium heat. Add the sliced shallots and sauté for about 4‑5 minutes, until softened and translucent. Add the minced ginger and cook for another ~30 seconds until fragrant. Then stir in the coconut milk, sambal oelek, red curry paste, sugar, salt, and coriander (if using). Increase heat slightly and let it simmer for 3‑4 minutes so the flavors meld and sauce thickens a bit. - Combine and serve.
Turn off heat. Add the fried tofu back into the sauce. Gently toss so that all tofu pieces are coated in the creamy, spicy sauce. Serve hot. - Garnish (optional).
Top with sliced scallions, red pepper flakes, and/or toasted sesame seeds for extra flavor and crunch.
Serving Suggestions
- Serve over jasmine rice, basmati rice, or a healthier twist: brown rice or cauliflower rice.
- Noodles work well too: try rice noodles or soba noodles, especially if you want a noodle bowl.
- Pair with simple sides: roasted or steamed vegetables like broccoli, asparagus, snap peas. A cucumber salad with lime and chili is refreshing alongside the rich sauce.
- Bread like garlic naan or roti is great for scooping up every bit of sauce.
Tips & Common Mistakes
- Press the tofu (if extra‑firm) to get crispiness.
- Don’t overcrowd the pan when frying tofu, or it’ll steam instead of crisp.
- Adjust spice carefully—start with less sambal oelek and curry paste if you’re unsure.
- Use full‑fat coconut milk for creaminess; lighter versions thin out the sauce.
- Watch the shallots and ginger—they burn easily. Cook over moderate heat and stir.
- Taste the sauce before finishing; you might find that a little extra salt, sugar, or coconut milk makes it balanced.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. You can keep tofu and sauce together or separately (keeping them separate helps tofu stay crispier).
- Freezer: This dish can be frozen for up to 2 months, but tofu texture may change slightly after thawing.
- Reheating:
- On the stovetop: gently reheat over medium heat. Add a splash of water or coconut milk if sauce has thickened too much.
- In microwave: heat in short bursts (30 seconds), stirring between.
- Oven: especially for tofu alone, warm in oven at ~175‑180°C (~350°F) for ~10 minutes to restore some crispness.