Spicy Tofu With Creamy Coconut Sauce
Spice up your day with our flavorful Spicy Tofu topped with rich, creamy coconut sauce — pure comfort in every bite!
Ingredients
- 10 to 20 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil
- Pinches of kosher salt
- 2 tablespoons coconut oil
- 1 cup thinly sliced shallots about 120g
- 1 1/2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk
- 2 to 3 tablespoons sambal oelek/ulek
- 1 1/2 tablespoons red curry paste
- 1 1/2 to 3 teaspoons coconut or brown sugar
- 1 teaspoon ground coriander optional
- 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon table salt
Instructions
- Prepare the Tofu: Remove tofu from the package and gently squeeze out excess moisture by wrapping it in a towel. Cut tofu into 3/4 to 1-inch cubes.
- Pan Fry the Tofu: Heat a non-stick or cast iron pan with 2 tablespoons of oil over medium-high heat. Cook tofu cubes in batches until golden brown on both sides, sprinkling salt over them while cooking.
- Cook the Sauce: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add shallots and cook for 4 to 5 minutes until soft. Add minced ginger and cook for another 30 seconds to 1 minute.
- Add coconut milk, sambal oelek, red curry paste, sugar, coriander, and salt to the skillet. Stir and let the sauce simmer for 3 to 4 minutes over medium-high heat.
- Combine: Turn off the heat and add the fried tofu to the sauce, coating the tofu evenly. Adjust seasoning with more salt or sugar if needed. Garnish with scallions, red pepper flakes, and toasted sesame seeds if desired.
- Serve: Enjoy the coconut tofu curry with jasmine rice and a side of vegetables like roasted asparagus or steamed broccoli.
Notes
Notes:
For a milder curry, reduce the amount of sambal oelek. You can customize the sweetness and saltiness to suit your taste.
For a milder curry, reduce the amount of sambal oelek. You can customize the sweetness and saltiness to suit your taste.