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Spicy Tofu with Creamy Coconut Sauce Recipe

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★★★★★

5 from 100 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/spicy-tofu-with-creamy-coconut-sauce-recipe/