Description
This Spicy Tofu with Creamy Coconut Sauce is a flavorful vegan main course featuring crispy tofu cubes cooked in a rich and aromatic coconut curry sauce. Infused with red curry paste, garlic, ginger, and a hint of lime, this dish offers the perfect balance of heat and creaminess. It’s quick to prepare and perfect served over rice or noodles for a satisfying plant-based meal.
Ingredients
Scale
Tofu
- 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil (like avocado or vegetable oil)
Sauce and Aromatics
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup or brown sugar
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- Juice of 1/2 lime
- Chopped fresh cilantro and lime wedges for serving
Instructions
- Prepare the Tofu: Pat the tofu dry with paper towels and cut it into 1-inch cubes. Toss the tofu cubes with the cornstarch until they are evenly coated. This step helps to achieve a crispy texture when cooked.
- Cook the Tofu: Heat the neutral oil in a large skillet over medium-high heat. Add the coated tofu cubes and cook them, turning occasionally, until all sides are golden brown and crispy, about 8 to 10 minutes. Once done, remove the tofu from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the sliced onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and grated ginger and cook for an additional minute, releasing their fragrant aromas.
- Add Curry Paste: Stir in the red curry paste, cooking it for 1 minute to deepen the flavors and allow the spices to become fragrant.
- Make the Sauce: Pour in the full-fat coconut milk, add soy sauce, maple syrup (or brown sugar), and red pepper flakes if using. Stir well to combine all ingredients and bring the sauce to a gentle simmer.
- Thicken the Sauce: Let the sauce simmer gently for 5 to 6 minutes, allowing it to reduce slightly and thicken to a creamy consistency.
- Combine Tofu with Sauce: Return the crispy tofu to the skillet and toss gently to coat all pieces with the coconut curry sauce. Simmer everything together for 2 more minutes to meld the flavors.
- Finish with Lime: Stir in the lime juice to add a fresh, tangy brightness to the dish.
- Serve: Serve the spicy tofu hot, garnished with chopped cilantro and lime wedges. This dish pairs wonderfully with steamed jasmine rice, rice noodles, or quinoa.
Notes
- To reduce spiciness, omit or lessen the amount of red pepper flakes.
- For a more complete meal, serve over jasmine rice, rice noodles, or quinoa.
- Add vegetables such as bell peppers or spinach to increase nutritional value and color.
- Pressing tofu beforehand is essential to remove excess moisture for better crispiness.
- You can substitute red curry paste with yellow curry paste for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
