Spicy Tofu with Creamy Coconut Sauce Recipe
Spicy Tofu with Creamy Coconut Sauce is a flavorful, plant-based dish featuring crispy pan-fried tofu cubes simmered in a fragrant coconut milk sauce spiced with red curry paste and sambal oelek. This vibrant Asian-inspired recipe balances heat, creaminess, and sweetness, perfect for a comforting yet light meal served alongside jasmine rice and vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Tofu Preparation
- 10 to 20 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil (any neutral oil works)
- Pinches of kosher salt
Sauce
- 2 tablespoons coconut oil (can substitute with any oil)
- 1 cup (120g) thinly sliced shallots
- 1 1/2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk
- 2 to 3 tablespoons sambal oelek/ulek (adjust to desired spice level)
- 1 1/2 tablespoons red curry paste
- 1 1/2 to 3 teaspoons coconut or brown sugar (adjust to desired sweetness)
- 1 teaspoon ground coriander (optional)
- 1/2 teaspoon (2g) Diamond Crystal kosher salt (or 1/4 teaspoon table salt, adjust as needed)
Instructions
- Prepare Tofu: Remove tofu from package and ensure it feels dense. If it is sitting in liquid, wrap in a towel and gently press to remove excess moisture. Slice into 3/4 to 1-inch cubes.
- Pan Fry Tofu: Heat 2 tablespoons of neutral oil in a large non-stick or cast iron pan over medium-high heat. Add tofu cubes in batches if necessary, sprinkling lightly with salt. Fry for about 3 minutes on one side until golden brown, then flip to another side, continuing until at least two sides are golden. Optionally, fry all sides for extra texture. Transfer tofu to a plate, seasoning the second batch similarly, adding oil if needed.
- Cook the Sauce: In a large skillet, heat 2 tablespoons coconut oil over medium to medium-low heat. Add sliced shallots and cook for 4 to 5 minutes, stirring frequently until soft. Add minced ginger and cook for 30 seconds to 1 minute until fragrant.
- Simmer Sauce: Add coconut milk, sambal oelek, red curry paste, sugar, ground coriander (if using), and salt to the pan. Stir to combine, increase heat to medium-high, and let simmer for 3 to 4 minutes to meld flavors.
- Combine Tofu and Sauce: Turn off heat and add the fried tofu pieces to the sauce. Stir gently to coat the tofu evenly. Transfer tofu with sauce to a serving dish.
- Serve and Garnish: Taste and adjust seasoning with more salt or sugar if desired. Garnish with scallions, red pepper flakes, and toasted sesame seeds if you like. Serve warm with jasmine rice and a side of roasted asparagus or steamed broccoli for a complete meal.
Notes
- Use super firm or firm tofu for best texture and frying results.
- Adjust sambal oelek quantity based on preferred spice level.
- Pan frying two sides of tofu is sufficient for dinner; frying all sides will give more crispiness.
- You can substitute coconut oil with other neutral oils if unavailable.
- Garnishing with scallions, red pepper flakes, and toasted sesame seeds adds extra flavor and texture.
- Serve with jasmine rice and steamed or roasted vegetables to balance the meal.
