Delicious Spicy Tofu with Creamy Coconut Sauce Recipe

Introduction

This Delicious Spicy Tofu with Creamy Coconut Sauce offers a perfect balance of heat and richness. Crispy tofu cubes are coated in a flavorful, creamy coconut curry sauce that makes for a satisfying vegetarian main dish.

Ingredients

• 15 ounces super firm or firm tofu (10 to 20 ounces recommended for best texture)
• 2 tablespoons canola or vegetable oil (for pan-frying)
• 1 pinch kosher salt (to enhance flavor during frying)
• 2 tablespoons coconut oil (for richness and flavor)
• 1 cup shallots, thinly sliced
• 1.5 tablespoons minced ginger (adds aromatic kick)
• 1 cup canned coconut milk (full-fat for creaminess)
• 2-3 tablespoons sambal oelek (for spicy kick)
• 1.5 tablespoons red curry paste (enhances depth of flavor)
• 1.5-3 teaspoons coconut or brown sugar (balances spiciness)
• 1 teaspoon ground coriander (optional)
• 0.5 teaspoon diamond crystal kosher salt (for seasoning)
• Scallions, thinly sliced, to taste
• Red pepper flakes, optional, to taste
• Toasted sesame seeds, for presentation

Instructions

1. Step 1: Remove the tofu from the package and wrap it in a towel to gently squeeze out excess moisture. Cut the tofu into 3/4 to 1-inch cubes for even frying.
2. Step 2: Heat a non-stick or cast iron pan over medium-high heat and add 2 tablespoons of oil. Place the tofu pieces in the heated pan, sprinkle with a pinch of kosher salt, and fry until golden brown on at least two sides, about 3 minutes per side. Transfer the crispy tofu to a plate.
3. Step 3: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add the sliced shallots and sauté for 4 to 5 minutes, stirring frequently until soft. Add the minced ginger and cook for another 30 seconds to 1 minute until fragrant.
4. Step 4: Pour in the coconut milk, sambal oelek, red curry paste, sugar, coriander (if using), and diamond crystal kosher salt. Stir well to combine, then increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes until it thickens slightly.
5. Step 5: Turn off the heat and add the fried tofu back to the skillet. Gently stir to coat every tofu cube in the creamy, spicy sauce.
6. Step 6: Transfer the coated tofu to a serving dish. Adjust seasoning if needed and garnish with sliced scallions, red pepper flakes, and toasted sesame seeds. Serve warm with jasmine rice and your choice of vegetables.

Tips & Variations

• Press the tofu well to remove excess water, ensuring it fries crisp rather than steams.
• For milder flavor, reduce the amount of sambal oelek or substitute with chili paste of your choice.
• Add vegetables like bell peppers or snap peas to the sauce for extra texture and nutrition.
• Use light coconut milk if you prefer a lower-fat version, though the sauce will be less creamy.

Storage

Store leftover tofu with coconut sauce 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 to avoid curdling the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Soft tofu is not recommended as it is too delicate and will break apart during frying. Firm or super firm tofu holds its shape better and delivers a crispy texture.

Is this dish vegan?

Yes, this recipe is vegan as it uses plant-based ingredients like tofu, coconut milk, and vegetable oils.

Delicious Spicy Tofu with Creamy Coconut Sauce Recipe

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★★★★★

5 from 53 reviews

This Delicious Spicy Tofu with Creamy Coconut Sauce is a flavorful vegan dish featuring crispy pan-fried tofu cubes simmered in a rich and spicy coconut curry sauce. Perfectly balanced with a hint of sweetness and aromatic spices, it makes a satisfying main course served alongside jasmine rice and vegetables.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 15 ounces super firm or firm tofu (Choose 10 to 20 ounces for best texture)
• 2 tablespoons canola or vegetable oil (For pan-fried crisp)
• 1 pinch kosher salt (To enhance flavor during frying)

Curry Sauce

• 2 tablespoons coconut oil (For richness and flavor)
• 1 cup shallots (Thinly sliced)
• 1.5 tablespoons minced ginger (Adds aromatic kick)
• 1 cup canned coconut milk (Full-fat for creaminess)
• 2–3 tablespoons sambal oelek (For spicy kick)
• 1.5 tablespoons red curry paste (Enhances depth of flavor)
• 1.5–3 teaspoons coconut or brown sugar (Balances spiciness)
• 1 teaspoon ground coriander (Optional)
• 0.5 teaspoon diamond crystal kosher salt (For seasoning)

Garnishes

• Scallions (Thinly sliced, to taste)
• Red pepper flakes (Optional, to taste)
• Toasted sesame seeds (For presentation, to taste)

Instructions

1. Prepare the tofu: Remove the tofu from its package and wrap it in a towel. Gently press to squeeze out excess moisture to help achieve crispy frying. Cut the tofu into 3/4 to 1-inch cubes to ensure even cooking.
2. Pan-fry the tofu: Heat a non-stick or cast iron pan over medium-high heat and add 2 tablespoons of canola or vegetable oil. Place the tofu cubes in the hot pan in a single layer and sprinkle a pinch of kosher salt. Fry the tofu until golden brown on at least two sides, around 3 minutes per side. Once crisp, transfer the tofu to a plate and set aside.
3. Sauté aromatics: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add the thinly sliced shallots and cook for 4 to 5 minutes until softened, stirring frequently to avoid burning. Add the minced ginger and cook for an additional 30 seconds to 1 minute until fragrant.
4. Make the sauce: Pour in the full-fat coconut milk, sambal oelek, red curry paste, sugar (start with 1.5 teaspoons and adjust to taste), ground coriander if using, and 0.5 teaspoon kosher salt. Stir well to combine all ingredients. Increase heat to medium-high and let the sauce simmer gently for 3 to 4 minutes until it thickens slightly, stirring occasionally.
5. Combine tofu and sauce: Turn off the heat and return the fried tofu cubes back to the skillet with the sauce. Gently stir to coat each piece thoroughly in the creamy, spicy coconut sauce.
6. Serve and garnish: Transfer the tofu coated in sauce to a serving dish. Adjust seasoning as needed. Garnish with thinly sliced scallions, optional red pepper flakes, and toasted sesame seeds for added flavor and texture. Serve warm with steamed jasmine rice and a side of your favorite vegetables.

Notes

• Pressing tofu well helps achieve maximum crispiness when frying.
• Adjust sambal oelek and red pepper flakes depending on preferred spice level.
• Full-fat coconut milk yields the creamiest sauce, but light coconut milk can be substituted for a lower-fat option.
• Add more sugar gradually to balance the heat and acidity to taste.
• Use a non-stick or cast iron pan for best frying results and to prevent sticking.
• Serve immediately for best texture, as tofu will soften if left too long in sauce.

Keywords: Spicy tofu recipe, coconut curry tofu, vegan tofu dish, pan-fried tofu, creamy coconut sauce, Asian tofu recipe, spicy vegan dinner