Spicy Tofu with Creamy Coconut Sauce
This flavorful and aromatic dish features crispy tofu cubes coated in a rich, creamy coconut sauce infused with sambal oelek, red curry paste, and fragrant spices. Perfectly balanced with heat, sweetness, and creaminess, it's ideal served over jasmine rice alongside vegetables like roasted asparagus or blanched broccoli.
Servings: 4
Calories: 568kcal
Ingredients
For the Tofu:
- 20 to 22 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil or any neutral oil
- Pinch of kosher salt
For the Sauce:
- 2 tablespoons coconut oil or any oil
- 1 cup shallots thinly sliced
- 2 tablespoons ginger minced
- 1 cup full-fat canned coconut milk
- 3 to 4 tablespoons sambal oelek adjust to taste
- 4 teaspoons red curry paste
- 1 1/2 teaspoons coconut sugar or brown sugar
- 1 teaspoon ground coriander optional
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon table salt, adjusted to taste
Optional Garnishes:
- Scallions sliced
- Red pepper flakes
- Toasted sesame seeds
Instructions
Prepare the Tofu:
- Remove the tofu from the package. If using super firm tofu, simply pat it dry and slice into 1-inch cubes.
- For extra-firm tofu, press it first: wrap the tofu in paper towels or a clean cloth, place it on a plate, and weigh it down with a stack of plates or a small pan. Let it sit for 20 minutes to remove excess moisture before slicing into cubes.
Pan Fry the Tofu:
- Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat.
- Add the tofu cubes in a single layer (working in batches if necessary to avoid overcrowding). Sprinkle with a pinch of salt.
- Pan fry for about 3 minutes on one side until golden brown. Flip and repeat, adding a pinch of salt each time. Continue frying at least 4 sides of the tofu until evenly crispy and golden. Set aside.
Cook the Sauce:
- In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat.
- Add the shallots and cook, stirring frequently, for 4 to 5 minutes until softened.
- Stir in the minced ginger and cook for 30 seconds to 1 minute until fragrant.
- Add the coconut milk, sambal oelek, red curry paste, coriander (if using), salt, and sugar. Increase the heat to medium-high and simmer the sauce for 3 to 4 minutes, stirring to combine.
Combine and Serve:
- Turn off the heat and add the crispy tofu to the sauce, tossing gently to coat.
- Transfer to a serving dish and garnish with scallions, red pepper flakes, and toasted sesame seeds, if desired.
- Serve hot with jasmine rice and vegetables like roasted asparagus or broccoli.
Notes
Tofu Preparation: Super firm tofu is ready to use with minimal prep. Extra-firm tofu benefits from pressing to remove moisture for better crisping.
Coconut Milk: Use full-fat coconut milk for a richer sauce, but lite coconut milk can be substituted if preferred.
Sambal Oelek: Spice levels vary by brand. Start with 3 tablespoons for medium heat, or 4 for a spicier kick.
Red Curry Paste: Thai Kitchen’s red curry paste is mild. Adjust quantity if using a spicier brand.
Sweetener: Brown sugar, coconut sugar, honey, maple syrup, or agave all work well for balancing flavors.
Serving Suggestion: This dish pairs beautifully with jasmine rice and simple vegetables like roasted asparagus, sautéed green beans, or blanched broccoli.