Delicious Spicy Tofu with Creamy Coconut Sauce Recipe
As the chill of autumn settles in and the leaves turn golden, I find myself gravitating towards meals that wrap me in warmth and comfort. Who doesn’t love a dinner that’s not only delicious but also packed with cozy layers of flavor? One of my go-to favorites is this Delicious Spicy Tofu with Creamy Coconut Sauce. Picture this: tender, pan-fried tofu nestled in a luscious bed of creamy coconut sauce, offering a delightful contrast of textures and flavors. It’s the kind of dish that dancing spices and aromatic shallots whisper little secrets to your taste buds. Perfect for an easy weeknight dinner or whenever you crave something comforting, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to prepare: Whip this up in just 30 minutes, making it an ideal choice for busy evenings.
- Family-friendly: Even those new to plant-based meals will love the creamy and spicy flavors!
- Full of nutrients: Tofu is a wonderful source of protein, and the addition of shallots and ginger adds health benefits.
- Easy to customize: With endless topping and flavor variations, you can make it your own each time.
- Satisfying and hearty: This dish is a soulful blend of creamy richness and spicy warmth that fills you up comfortingly.
Ingredients You’ll Need for Delicious Spicy Tofu with Creamy Coconut Sauce Recipe
- 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.)
- 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.)
- to taste scallions (Thinly sliced.)
- to taste red pepper flakes (Optional.)
- to taste toasted sesame seeds (For presentation.)
Let’s Make It Together
Begin by preparing the tofu. If you are using super firm tofu, slice it into bite-sized cubes. Place the cubed tofu between layers of paper towels and press gently to remove excess moisture. This ensures a nice crisp when frying!
In a large skillet, heat the canola or vegetable oil over medium-high heat. Once hot, add the tofu cubes along with a pinch of kosher salt. Cook for about 8-10 minutes, flipping occasionally until all sides are golden and crispy. Remove from the pan and set aside on a paper towel to drain.
In the same pan, add the coconut oil over medium heat. Sauté the sliced shallots until soft and translucent, about 5 minutes. The aroma should be tantalizing!
Add the minced ginger to the shallots and cook for another minute. The fragrant blend will welcome any hungry diners to the table!
Pour in the canned coconut milk, sambal oelek, and red curry paste. Stir well to combine, and then add the coconut or brown sugar and ground coriander if you choose to include it. Let the sauce simmer gently for 5-7 minutes, allowing all the flavors to meld together beautifully.
Season the sauce with diamond crystal kosher salt and taste for balance. Feel free to adjust the sweetness or spice by adding more sugar or sambal oelek as desired.
Gently fold the crispy tofu back into the coconut sauce, ensuring it gets a lovely coating. Let it cook together for an additional 2-3 minutes, allowing the tofu to soak up all those creamy flavors.
Serve warm, garnished with fresh scallions, a sprinkle of red pepper flakes for added heat, and toasted sesame seeds for that perfect crunch.
Variations & Creative Twists
- Add some veggies: Toss in some bell peppers, spinach, or snap peas for a colorful and nutritious twist!
- Swap in different proteins: Try chickpeas or tempeh for a fun alternative while keeping it plant-based.
- Experiment with heat levels: Swap sambal oelek for a milder chili paste or use sriracha for a different kick altogether.
- Dress it up: Drizzle with a bit of lime juice for an extra zesty finish.
Chef Emma’s Helpful Tips
- To save time, meal prep by pressing and cubing the tofu the night before.
- If you prefer a richer coconut flavor, you can use coconut cream instead of milk!
- This dish can be made ahead of time; simply store it in an airtight container in the fridge and reheat gently on the stove before serving.
- Leftover spicy tofu can be added to salads, wraps, or rice bowls for an easy lunch the next day.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 18g
- Sugar: 4g
- Fat: 24g
- Protein: 13g
- Sodium: 450mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare it in advance and store it in the fridge for an easy weeknight meal.
Can I use different ingredients?
Yes! Feel free to swap out vegetables or use a different protein like chickpeas or tempeh based on your preference.
How do I store leftovers?
Store your leftover spicy tofu in an airtight container in the refrigerator for up to 3 days.
How long does it last?
When stored properly in the fridge, this dish can last about 3-4 days. Just remember to reheat gently!
Wrapping It Up
This Delicious Spicy Tofu with Creamy Coconut Sauce is not just a meal; it’s an experience — one that warms your heart while delighting your taste buds. The balance of spicy and creamy notes creates a cozy hug in a bowl, perfect for any day that demands a little extra comfort. Save this Delicious Spicy Tofu with Creamy Coconut Sauce Recipe to your dinner inspiration board so it’s ready when you need a cozy treat! Happy cooking!
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Delicious Spicy Tofu with Creamy Coconut Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting dish featuring tender pan-fried tofu in a luscious creamy coconut sauce with a hint of spice.
Ingredients
- 15 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil
- 1 pinch kosher salt
- 2 tablespoons coconut oil
- 1 cup shallots, thinly sliced
- 1.5 tablespoons minced ginger
- 1 cup canned coconut milk
- 2–3 tablespoons sambal oelek
- 1.5 tablespoons red curry paste
- 1.5–3 teaspoons coconut or brown sugar
- 1 teaspoon ground coriander (optional)
- 0.5 teaspoon diamond crystal kosher salt
- to taste scallions, thinly sliced
- to taste red pepper flakes (optional)
- to taste toasted sesame seeds
Instructions
- Prepare the tofu by slicing into bite-sized cubes and pressing between paper towels to remove moisture.
- Heat canola or vegetable oil over medium-high heat and fry the tofu cubes for 8-10 minutes until golden and crispy, then set aside.
- In the same pan, add coconut oil and sauté shallots until soft, about 5 minutes.
- Add minced ginger and cook for another minute until fragrant.
- Pour in coconut milk, sambal oelek, and red curry paste, stirring well.
- Mix in coconut or brown sugar and ground coriander, letting the sauce simmer for 5-7 minutes.
- Season with kosher salt to taste and adjust spice level as desired.
- Fold the crispy tofu back into the sauce and cook for an additional 2-3 minutes.
- Serve warm, garnished with scallions, red pepper flakes, and toasted sesame seeds.
Notes
Meal prep by pressing tofu the night before. For a richer coconut flavor, use coconut cream instead of milk. Leftovers can be added to salads or wraps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg
Keywords: tofu, vegan, coconut sauce, spicy, comfort food, quick dinner