Spicy Tofu with Creamy Coconut Sauce Recipe

Introduction

Spicy Tofu with Creamy Coconut Sauce is a flavorful and satisfying vegan dish that balances heat and richness perfectly. This recipe features crispy tofu cubes bathed in a luscious, spicy coconut curry sauce, making it a perfect weeknight dinner served with rice and veggies.

Ingredients

• 10 to 20 ounces super firm or firm tofu
• 2 tablespoons canola or vegetable oil
• Pinches of kosher salt
• 2 tablespoons coconut 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 or ulek
• 1 1/2 tablespoons red curry paste
• 1 1/2 to 3 teaspoons coconut or brown sugar
• 1 teaspoon ground coriander (optional)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt (or 1/4 teaspoon table salt)

Instructions

1. Step 1: Prepare the tofu by removing it from the package and gently squeezing out any excess moisture with a towel. Slice the tofu into 3/4 to 1-inch cubes.
2. Step 2: Heat 2 tablespoons of oil in a large non-stick or cast iron pan over medium-high heat. Add tofu cubes in batches if necessary, sprinkling a small pinch of salt on them.
3. Step 3: Pan fry the tofu pieces until golden brown on one side (about 3 minutes), then flip to another side and cook until golden. Sprinkle more salt. For more texture, fry additional sides as desired.
4. Step 4: Remove tofu from the pan and set aside. Fry remaining tofu batches with added oil if needed, seasoning with salt.
5. Step 5: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add shallots and cook for 4 to 5 minutes until soft, stirring frequently.
6. Step 6: Add minced ginger and cook for 30 seconds to 1 minute until fragrant.
7. Step 7: Stir in coconut milk, sambal oelek, red curry paste, sugar, coriander (if using), and salt. Increase heat to medium-high and simmer the sauce for 3 to 4 minutes.
8. Step 8: Turn off heat, add the fried tofu back to the pan, and gently stir to coat with the sauce.
9. Step 9: Transfer tofu to a serving dish, taste the sauce and adjust seasoning with more salt or sugar if needed. Garnish as desired and serve with jasmine rice and vegetables.

Tips & Variations

• Use super firm tofu for best texture and less moisture. Press extra water out if tofu feels soggy.
• Adjust sambal oelek to control the heat level to your preference.
• Substitute coconut oil with any neutral oil if unavailable.
• Garnish with scallions, red pepper flakes, or toasted sesame seeds for extra flavor.
• Serve with steamed broccoli, roasted asparagus, or your favorite vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. The tofu may absorb sauce over time, intensifying the flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm or super firm?

Soft tofu is not recommended for this recipe because it is too delicate and will break apart during pan frying. Firm or super firm tofu holds its shape better and crisps nicely.

What can I substitute for sambal oelek?

If you don’t have sambal oelek, you can use another chili paste or a few dashes of hot sauce to add heat. Adjust the quantity to your taste to avoid making the dish too spicy.

Spicy Tofu with Creamy Coconut Sauce Recipe

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This Spicy Tofu with Creamy Coconut Sauce recipe is a deliciously vibrant dish featuring pan-fried firm tofu cubes enveloped in a rich, flavorful coconut milk-based curry sauce with a spicy kick from sambal oelek and red curry paste. Perfect for a satisfying vegetarian meal, it pairs wonderfully with jasmine rice and steamed or roasted vegetables.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tofu and Pan Frying

• 10 to 20 ounces super firm or firm tofu
• 2 tablespoons canola or vegetable oil (neutral oil)
• Pinches of kosher salt

Sauce Ingredients

• 2 tablespoons coconut oil (or 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 (adjust for spice level)
• 1 1/2 tablespoons red curry paste
• 1 1/2 to 3 teaspoons coconut or brown sugar (adjust for sweetness)
• 1 teaspoon ground coriander (optional)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt (or 1/4 teaspoon table salt)

Instructions

1. Prepare Tofu: Remove tofu from its package and check for density. Wrap tofu in a towel and gently press to remove excess moisture if it has been soaking in liquid. Slice tofu into 3/4 to 1-inch cubes to prepare for frying.
2. 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, ensuring they are spread out and cook in batches if necessary. Sprinkle a small pinch of salt over the tofu. Fry each side until golden brown, about 3 minutes per side for the first two sides. Optionally fry all 6 sides for a crispier texture. After frying at least two sides, transfer tofu to a plate. If cooking in batches, repeat frying and seasoning with salt, adding more oil if needed.
3. Cook the Sauce: In a large skillet, heat 2 tablespoons coconut oil over medium to medium-low heat. Add shallots and cook for 4 to 5 minutes, stirring frequently until soft but not browned. Add minced ginger and cook for 30 seconds to 1 minute until fragrant.
4. Add Sauce Ingredients and Simmer: Stir in coconut milk, sambal oelek, red curry paste, sugar, ground coriander, and salt. Increase heat to medium-high and let the sauce simmer gently for 3 to 4 minutes to combine the flavors.
5. Combine and Serve: Turn off the heat, add the pan-fried tofu back into the skillet, stirring gently to coat the tofu pieces with the creamy sauce. Transfer the tofu and sauce to a serving dish. Taste and adjust seasoning by adding more salt or sugar as needed. Garnish with scallions, red pepper flakes, and toasted sesame seeds if desired. Serve with jasmine rice and vegetables such as roasted asparagus or steamed broccoli for a complete meal.

Notes

• If tofu is too watery, pressing it helps achieve better texture when frying.
• Sambal oelek adds heat; adjust the quantity to your preferred spice level.
• Full-fat canned coconut milk is recommended for the richest, creamiest sauce.
• Sugar balances the spice and acidity in the sauce; use coconut sugar for a more natural sweetness.
• Pan frying all six sides of the tofu gives a crispier texture, but frying just two sides also works well.
• Serve with jasmine rice to complement the creamy, spicy sauce.

Keywords: spicy tofu, coconut sauce, pan-fried tofu, coconut curry, vegetarian tofu recipe, Southeast Asian tofu dish