Delicious Spicy Tofu with Creamy Coconut Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
