SPICY TOFU WITH CREAMY COCONUT SAUCE RECIPE

Name: SPICY TOFU WITH CREAMY COCONUT SAUCE RECIPE
Prep time: 20 min
Cook time: 25 min
Yield: 4 people
Ingredients: 1 (14-ounce) package extra-firm tofu, pressed and cubed; 2 tablespoons cornstarch or arrowroot powder; 2 tablespoons olive oil or sesame oil; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper (optional, for extra spice); salt and pepper to taste; 1 tablespoon olive oil or sesame oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 red bell pepper, chopped; 1 (13.5-ounce) can full-fat coconut milk; 2 tablespoons red curry paste (or to taste); 1 tablespoon soy sauce or tamari; 1 tablespoon maple syrup or brown sugar (optional); ¼ cup chopped fresh cilantro; cooked rice or quinoa; toasted sesame seeds; Lime wedges

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Prep Time
20 mins
Cook Time
20 mins
Servings
4 people
Calories
400 kcal
Cuisine
Asian, Vegan

SPICY TOFU WITH CREAMY COCONUT SAUCE RECIPE

Iris Warren

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Crispy tofu is coated in a flavorful and creamy coconut sauce with red curry paste, ginger, and other aromatic spices. It's a delicious and satisfying vegetarian/vegan meal.

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Ingredients

Servings

Tofu

1 (14-ounce) package extra-firm tofu, pressed and cubed
2 tablespoons cornstarch or arrowroot powder
2 tablespoons olive oil or sesame oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional, for extra spice)
salt and pepper to taste

Sauce

1 tablespoon olive oil or sesame oil
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 red bell pepper, chopped
1 (13.5-ounce) can full-fat coconut milk
2 tablespoons red curry paste (or to taste)
1 tablespoon soy sauce or tamari
1 tablespoon maple syrup or brown sugar (optional)
¼ cup chopped fresh cilantro

Garnish (optional)

cooked rice or quinoa
toasted sesame seeds
Lime wedges

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Instructions

Prepare the tofu: Press the tofu to remove excess water. Cut the pressed tofu into cubes. In a bowl, combine the cornstarch (or arrowroot powder), smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Toss the tofu cubes in the mixture until evenly coated.
Cook the tofu: Heat the oil in a large skillet or wok over medium-high heat. Add the coated tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
Make the sauce: In the same skillet, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Add the chopped bell pepper and cook for 3-4 minutes, until slightly softened.
Add remaining sauce ingredients: Stir in the coconut milk, red curry paste, soy sauce (or tamari), and maple syrup (or brown sugar, if using). Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
Combine tofu and sauce: Add the crispy tofu back to the skillet with the sauce. Stir gently to coat the tofu evenly.
Serve: Serve the spicy tofu with creamy coconut sauce over cooked rice or quinoa. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges, if desired.

Notes

Tofu Pressing: Pressing the tofu is crucial for achieving a crispy texture. You can use a tofu press or place the tofu between two heavy plates with weights on top for at least 30 minutes.
Spice Level: Adjust the amount of red curry paste and cayenne pepper to your preferred spice level.
Vegetable Variations: Add other vegetables to the sauce, such as broccoli florets, carrots, or mushrooms.
Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the tofu. The tofu is best cooked fresh.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.