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
Scale
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.
