There is nothing quite like the vibrant flavors and luscious texture of this Spicy Tofu with Creamy Coconut Sauce Recipe to brighten up your weeknight dinners. Silky yet crispy tofu cubes are enveloped in a rich, fragrant coconut curry sauce, bursting with the perfect balance of heat from red curry paste and a hint of sweetness from maple syrup. This dish combines bold, comforting ingredients in such a satisfying way that it quickly becomes a personal favorite for those craving a delicious plant-based meal that’s as nourishing as it is delightful.
Ingredients You’ll Need
Getting these ingredients together is easier than you think, and each one plays a crucial role in building the flavor, texture, and aromatic complexity of this dish. From the silky tofu to the creamy coconut milk and spicy kicks, every component is essential.
- Extra-firm tofu (14 ounces): Pressed and cut into 1-inch cubes, this provides the perfect plant-based protein base with a satisfying texture.
- Cornstarch (1 tablespoon): Helps crisp up the tofu cubes beautifully when cooked.
- Neutral oil (2 tablespoons): Ideal for frying tofu to a golden crisp without overpowering flavors.
- Small onion (1, finely chopped): Adds subtle sweetness and depth when sautéed.
- Garlic (3 cloves, minced): Aromatic base note that enhances the savory profile.
- Fresh ginger (1 tablespoon, grated): Offers a zesty, warm spice that elevates the dish’s complexity.
- Red curry paste (1 to 2 tablespoons): This is the star for the spicy punch, adjustable to your heat preference.
- Chili garlic sauce or sambal oelek (1 teaspoon): Adds an extra dimension of heat and tanginess.
- Full-fat coconut milk (1 can, 13.5 ounces): Creates the luscious, creamy coconut sauce that ties everything together.
- Tamari or gluten-free soy sauce (1 tablespoon): Brings a salty umami depth to the sauce.
- Maple syrup or brown sugar (1 teaspoon): Balances the spices with a gentle natural sweetness.
- Lime juice (1 tablespoon): Adds bright acidity to finish the dish beautifully.
- Salt and freshly ground black pepper: Essential seasonings to taste.
- Chopped fresh cilantro (2 tablespoons): For a fresh, herbaceous garnish that lightens the richness.
- Cooked jasmine rice or rice noodles: Perfect to serve as a comforting base to soak up the sauce.
How to Make Spicy Tofu with Creamy Coconut Sauce Recipe
Step 1: Prepare and Crisp the Tofu
Start by patting your extra-firm tofu dry. This step is so important because removing moisture helps the tofu crisp up wonderfully when coated with cornstarch. Toss the tofu cubes gently with the cornstarch until they are evenly coated—this little trick is what gives you that irresistible golden crust. Heat your neutral oil in a large skillet over medium-high heat and fry the tofu cubes until they are crisp and golden on all sides. Once perfectly crisped, remove them from the pan and set aside to keep them nice and crunchy.
Step 2: Build the Flavor Base
Using the same skillet, lower the heat to medium and add the finely chopped onion. Sauté until the onion becomes soft and translucent, releasing its natural sweetness. Next, stir in the minced garlic and grated ginger, cooking just long enough until fragrant—about 30 seconds. This flavor base is key to unlocking the boldness of the sauce.
Step 3: Create the Spicy Coconut Sauce
Now comes the exciting part. Add the red curry paste and chili garlic sauce to the skillet, stirring quickly to toast the spices and awaken their flavors. After about 30 seconds, pour in the full-fat coconut milk, tamari, and maple syrup. Stir it all gently but thoroughly until smooth and creamy. Let the sauce simmer for 5 to 7 minutes until slightly thickened, creating that luxuriously velvety texture that makes this dish unforgettable.
Step 4: Combine Tofu and Finish
Return the crispy tofu to the skillet and gently toss the cubes so they become fully coated in the creamy coconut sauce. Finally, stir in the fresh lime juice, then season with salt and freshly ground black pepper to taste. Just the right balance of tangy, spicy, and sweet makes this dish truly sing.
How to Serve Spicy Tofu with Creamy Coconut Sauce Recipe
Garnishes
Fresh chopped cilantro is the classic topping, its bright flavor perfectly cutting through the richness of the sauce. You can also sprinkle a few toasted sesame seeds or thin slices of fresh red chili for an added crunch and visual pop. These simple touches will instantly elevate your presentation and taste.
Side Dishes
This Spicy Tofu with Creamy Coconut Sauce Recipe pairs beautifully with steamed jasmine rice or soft rice noodles—the ideal soak-up vehicles for all that luscious sauce. For some greens, consider lightly steamed broccoli or snap peas stirred in right at the end for a burst of crunch and color. The combination is both nourishing and satisfying.
Creative Ways to Present
For a restaurant-style finish, serve the tofu over a nest of rice noodles with a drizzle of extra coconut sauce and a sprinkle of crushed peanuts for texture contrast. Another idea is to serve it in small bowls topped with microgreens and a wedge of lime. Its vibrant colors and rich aroma make it an appealing centerpiece for any table.
Make Ahead and Storage
Storing Leftovers
Leftover spicy tofu with creamy coconut sauce keeps well in an airtight container in the refrigerator for up to three days. The flavors actually meld more over time, making the next day’s meal just as tasty. Just be sure to store rice and tofu separately if possible to maintain the perfect texture.
Freezing
You can freeze this dish, though the tofu might become slightly softer after thawing. For best results, freeze the coconut sauce separately and add freshly cooked tofu when reheating. Use airtight freezer-safe containers, and your Spicy Tofu with Creamy Coconut Sauce Recipe will be ready for a quick dinner anytime within two months.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally until warmed through to preserve the tofu’s texture and sauce creaminess. Avoid microwaving for the best consistency, but if pressed for time, use short intervals and stir well between heating to avoid separation.
FAQs
Can I use soft tofu instead of extra-firm tofu?
Extra-firm tofu is best for this recipe because it holds its shape and crisps up nicely. Soft tofu tends to break apart and can become mushy, which changes the texture you’re aiming for in this dish.
How spicy is the Spicy Tofu with Creamy Coconut Sauce Recipe?
The heat level is highly adjustable based on how much red curry paste and chili garlic sauce you use. Starting with one tablespoon of curry paste keeps it moderately spicy, but feel free to add more for an extra kick.
Is this recipe gluten-free?
Yes, it is gluten-free if you use gluten-free tamari or soy sauce options. This recipe is naturally vegan and dairy-free as well, making it perfect for multiple dietary preferences.
Can I make this recipe oil-free?
You can try sautéing the onions and tofu in a little water or vegetable broth instead of oil, but the tofu won’t get as crisp. Oil is recommended to achieve that satisfying golden crust, enhancing both texture and flavor.
What can I add to increase the protein content?
You’re already off to a good start with tofu, which is a great plant-based protein. Adding some cooked edamame or roasted chickpeas as a side or topping can boost protein further without changing the core flavors.
Final Thoughts
If you’re looking for a dish that’s bursting with bold flavors and an irresistibly creamy texture, you absolutely must try this Spicy Tofu with Creamy Coconut Sauce Recipe. It’s one of those meals that feels both comforting and a little adventurous, perfect for sharing or savoring on your own. Once you make it, it’s bound to become part of your regular rotation—trust me, your taste buds will thank you!
Print
Spicy Tofu with Creamy Coconut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
This Spicy Tofu with Creamy Coconut Sauce is a flavorful Asian-inspired vegan main course featuring crispy tofu cubes simmered in a rich, spicy coconut curry sauce. It’s simple to make on the stovetop and perfect served over jasmine rice or rice noodles for a comforting plant-based dinner.
Ingredients
Tofu
- 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil (such as vegetable or canola oil)
Sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 to 2 tablespoons red curry paste (adjust to spice preference)
- 1 teaspoon chili garlic sauce or sambal oelek
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon tamari or gluten-free soy sauce
- 1 teaspoon maple syrup or brown sugar
- 1 tablespoon lime juice
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish and Serving
- 2 tablespoons chopped fresh cilantro
- Cooked jasmine rice or rice noodles
Instructions
- Prepare the tofu: Pat the tofu dry thoroughly using paper towels to remove excess moisture. Toss the tofu cubes gently with the cornstarch until evenly coated to help achieve a crisp texture when cooked.
- Cook the tofu: Heat the neutral oil in a large skillet over medium-high heat. Add the tofu cubes and cook them until golden brown and crisp on all sides, turning carefully to prevent breaking. Once done, remove the tofu from the pan and set aside.
- Sauté aromatics: In the same skillet, reduce heat to medium. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 3 to 5 minutes. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Add spices and curry paste: Stir in the red curry paste and chili garlic sauce, cooking for an additional 30 seconds to fully release their flavors and aromas into the oil.
- Simmer the sauce: Pour in the full-fat coconut milk, tamari, and maple syrup. Stir everything until fully combined and smooth. Allow the sauce to simmer gently for 5 to 7 minutes, stirring occasionally, until it slightly thickens.
- Combine tofu and sauce: Return the crisp tofu cubes to the skillet. Gently toss or fold the tofu into the sauce to coat evenly without breaking the pieces. Remove the pan from heat.
- Finish and season: Stir in the fresh lime juice, then season with salt and freshly ground black pepper according to taste.
- Serve: Spoon the saucy tofu over cooked jasmine rice or rice noodles. Garnish liberally with chopped fresh cilantro for a bright finish. Serve immediately for best flavor and texture.
Notes
- For extra heat, add sliced fresh chili peppers or a pinch of red pepper flakes to the sauce.
- This dish pairs wonderfully with steamed broccoli or snap peas stirred in just before serving.
- Pressing tofu well before cooking is essential to achieve a crispy texture.
- Can be customized with other vegetables like bell peppers or carrots for added nutrition and color.
