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SPICY TOFU WITH CREAMY COCONUT SAUCE RECIPE

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine tofu and sauce: Add the crispy tofu back to the skillet with the sauce. Stir gently to coat the tofu evenly.
  6. 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

Calories 400kcal (20%) Carbohydrates 30g (10%) Protein 20g (40%) Fat 30g (46%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 400

% 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.