Introduction

If you’re craving a plant-based dish that’s rich, creamy, and packed with bold flavors, this Spicy Tofu with Coconut Sauce is exactly what you need. Crispy pan-fried tofu gets coated in a luscious, spicy coconut sauce infused with red curry, sambal oelek, and fragrant aromatics. The result? A dish that’s both comforting and fiery, perfect for serving over fluffy jasmine rice with a side of veggies. Whether you’re looking for a weeknight dinner or a meal to impress, this tofu recipe delivers on all fronts.

Spicy Tofu with Coconut Sauce Recipe

Ingredients

For the Tofu:

• 20 to 22 ounces super firm or firm tofu
• 2 tablespoons canola or vegetable oil (or any neutral oil)
• Pinch of kosher salt

For the Coconut Sauce:

• 2 tablespoons coconut oil (or any oil)
• 1 cup shallots, thinly sliced
• 2 tablespoons minced ginger
• 1 cup full-fat canned coconut milk
• 3 to 4 tablespoons sambal oelek (adjust to spice preference)
• 4 teaspoons red curry paste
• 1 1/2 teaspoons coconut or brown sugar
• 1 teaspoon ground coriander (optional)
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)

For Serving & Garnish:

• Jasmine rice
• Scallions, chopped
• Red pepper flakes
• Toasted sesame seeds
• Roasted asparagus or blanched broccoli

Instructions

1. Prepare the Tofu:

   • Remove the tofu from the package. If it feels dense and firm, no need to press it. If it’s sitting in liquid, pat it dry with a towel.
   • Slice the tofu into 1-inch cubes.

2. Pan Fry the Tofu:

   • Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat.
   • Add the tofu cubes in a single layer (working in batches if needed) and sprinkle with a pinch of salt.
   • Pan-fry for about 3 minutes, until golden brown on the bottom. Flip and repeat on another side.
   • Continue flipping and frying until at least 4 sides of the tofu are golden and crisp. Sprinkle a little more salt each time you flip.
   • Once golden brown, turn off the heat and set the tofu aside.

3. Make the Coconut Sauce:

   • In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat.
   • Add the sliced shallots and sauté for 4-5 minutes, stirring often, until softened.
   • Stir in the minced ginger and cook for another 30 seconds to 1 minute, until fragrant.
   • Pour in the coconut milk, sambal oelek, red curry paste, coriander (if using), salt, and sugar.
   • Increase heat to medium-high and bring to a simmer. Let it cook for 3-4 minutes until slightly thickened.

4. Coat the Tofu & Serve:

   • Turn off the heat and add the crispy tofu to the pan. Gently stir to coat each piece in the sauce.
   • Transfer to a serving dish and garnish with scallions, red pepper flakes, and toasted sesame seeds if desired.
   • Serve over jasmine rice with roasted asparagus or blanched broccoli on the side.

Conclusion

This Spicy Tofu with Coconut Sauce is the perfect balance of heat, creaminess, and umami. The crispy tofu absorbs the rich coconut curry sauce, making every bite a delicious explosion of flavor. Whether you’re a tofu lover or new to plant-based meals, this dish is bound to become a favorite. Pair it with jasmine rice and veggies for a restaurant-worthy meal at home. Enjoy!