SPICY TOFU WITH CREAMY COCONUT SAUCE RECIPE
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SPICY TOFU WITH CREAMY COCONUT SAUCE RECIPE
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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
Tofu
- tofu extra-firm, pressed and cubed, 14-ounce package
- cornstarch or arrowroot powder; 2 tablespoons
- olive oil or sesame oil; 2 tablespoons
- smoked paprika 1 teaspoon
- garlic powder
- cayenne pepper optional, for extra spice; ¼ teaspoon
- salt to taste
- black pepper to taste
Sauce
- olive oil or sesame oil; 1 tablespoon
- onion medium, chopped
- garlic 2 cloves, minced
- ginger 1 inch, grated
- red bell pepper chopped
- coconut milk full-fat, 13.5-ounce can
- red curry paste 2 tablespoons or to taste
- soy sauce or tamari; 1 tablespoon
- maple syrup or brown sugar; optional; 1 tablespoon
- cilantro ¼ cup, chopped fresh
Garnish (optional)
- rice cooked, or quinoa
- sesame seeds toasted
- lime wedges
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.
Nutrition Information
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Calories
400kcal
(20%)
Carbohydrates
30g
(10%)
Protein
20g
(40%)
Fat
30g
(46%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
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