Introduction

This Spicy Tofu with Creamy Coconut Sauce is a vibrant and flavorful dish perfect for a plant-based dinner. Crispy tofu cubes are coated in a rich, spicy coconut curry sauce that’s both comforting and exciting. It’s easy to prepare and sure to impress both tofu lovers and newcomers alike.

The dish shows a white bowl filled with about two layers of soft tofu cubes covered in a thick, creamy orange sauce. The sauce coats each tofu piece well and pools at the bottom. Small green onion slices and white sesame seeds are sprinkled evenly on top, adding texture and color. A silver spoon is placed inside the bowl on the right side, resting partly in the sauce. The background is a white marbled surface with parts of other dishes barely visible along the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 to 20 ounces super firm or firm tofu
2 tablespoons canola or vegetable oil (any neutral oil works)
Pinches of kosher salt
2 tablespoons coconut oil (can substitute with any oil)
1 cup (120g) thinly sliced shallots
1 1/2 tablespoons minced ginger
1 cup full-fat canned coconut milk
2 to 3 tablespoons sambal oelek/ulek (adjust for desired spice level)
1 1/2 tablespoons red curry paste
1 1/2 to 3 teaspoons coconut or brown sugar (adjust for desired sweetness)
1 teaspoon ground coriander (optional)
1/2 teaspoon (2g) Diamond Crystal kosher salt (1/4 teaspoon table salt; adjust as needed)

Instructions

Step 1: Prepare the tofu by removing it from the package and checking its firmness. If it’s wet, wrap it in a towel and gently squeeze to remove excess moisture. Then, cut the tofu into 3/4 to 1-inch cubes.
Step 2: Heat 2 tablespoons of neutral oil in a large non-stick or cast iron pan over medium-high heat. Add the tofu cubes in a single layer, cooking in batches if necessary. Sprinkle a small pinch of salt over them.
Step 3: Pan-fry the tofu until the bottom side is golden brown, about 3 minutes. Flip and brown another side. Add more salt and oil as needed. For a crispier texture, fry additional sides.
Step 4: Once at least two sides are golden, remove tofu from the pan and set aside on a plate. Repeat frying remaining tofu if cooking in batches.
Step 5: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add the sliced shallots and cook for 4 to 5 minutes, stirring often until soft. Add minced ginger and cook for another 30 seconds to 1 minute until fragrant.
Step 6: Stir in coconut milk, sambal oelek, red curry paste, sugar, ground coriander (if using), and salt. Combine well and increase heat to medium-high. Let the sauce simmer for 3 to 4 minutes.
Step 7: Turn off the heat and add the fried tofu to the skillet. Stir gently to coat the tofu evenly with the sauce.
Step 8: Transfer the tofu and sauce to a serving dish. Taste and adjust seasoning with additional salt or sugar if needed. Garnish with scallions, red pepper flakes, or toasted sesame seeds if desired. Serve with jasmine rice and your choice of vegetables like roasted asparagus or steamed broccoli.

Tips & Variations

Press tofu well to remove moisture for better texture and crispiness.
Adjust sambal oelek quantity to control the heat level according to your preference.
For a milder sauce, reduce the red curry paste or substitute with a mild curry powder.
Try adding fresh lime juice or chopped cilantro for a fresh finish.
Use almond or sunflower oil if avoiding coconut oil, but coconut oil adds a lovely flavor.

Storage

Store leftover tofu and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the coconut milk. The tofu may soften after refrigeration but will still be delicious.

How to Serve

A silver pan filled with many small, golden-brown tofu cubes covered in a thick, creamy, orange sauce with a smooth texture. The tofu pieces are scattered throughout the sauce, some topped with small green slices of scallions and white sesame seeds. A silver spoon rests inside the pan on the right side, partly submerged in the sauce. The pan is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm or super firm?

Soft tofu is not recommended for this recipe as it tends to crumble and won’t hold up well during pan-frying. Firm or super firm tofu provides the best texture for crispiness.

Is sambal oelek very spicy?

Sambal oelek is a chili paste with moderate heat. You can adjust the amount used in the recipe to suit your spice tolerance, starting with less if you prefer a milder dish.