Spicy Tofu with Creamy Coconut Sauce Recipe
A flavorful and spicy tofu dish featuring crispy pan-fried tofu cubes simmered in a creamy and fragrant coconut sauce with shallots, ginger, and a kick of sambal oelek and red curry paste. This dish is perfect for a comforting vegan meal served alongside jasmine rice and steamed or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Southeast Asian
- Diet: Vegan
Ingredients
Scale
Tofu
- 10 to 20 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil (any neutral oil works)
- Pinches of kosher salt
Sauce
- 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 to desired spice level)
- 1 1/2 tablespoons red curry paste
- 1 1/2 to 3 teaspoons coconut or brown sugar (adjust to desired sweetness)
- 1 teaspoon ground coriander (optional)
- 1/2 teaspoon (2g) Diamond Crystal kosher salt (or 1/4 teaspoon table salt, adjust to taste)
Instructions
- Prepare Tofu: Remove tofu from its package and check it feels dense. If it has excess liquid, wrap it in a towel and gently squeeze to remove moisture. Slice the tofu into 3/4 to 1-inch cubes for even cooking.
- Pan Fry Tofu: Heat a large non-stick or cast iron pan over medium-high heat and add 2 tablespoons of neutral oil. Place tofu cubes in the pan without crowding; cook in batches if necessary. Sprinkle a small pinch of kosher salt over the tofu.
- Brown Tofu: Cook tofu on one side until golden brown, about 3 minutes. Flip to another side and brown again, sprinkling more salt. For dinner servings, frying two sides is sufficient, but for extra texture, fry all six sides as desired. Once browned, transfer tofu to a plate. Repeat with remaining tofu, adding more oil if needed.
- Cook Sauce Base: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add thinly sliced shallots and cook for 4 to 5 minutes, stirring frequently to soften without burning. Add minced ginger and cook for 30 seconds to 1 minute until fragrant.
- Add Sauce Ingredients: Stir in full-fat coconut milk, sambal oelek, red curry paste, sugar, ground coriander (if using), and salt. Increase heat to medium-high and let the sauce simmer for 3 to 4 minutes, allowing flavors to meld and the sauce to slightly thicken.
- Combine Tofu and Sauce: Turn off the heat. Add the pan-fried tofu back into the sauce and gently stir to coat each piece thoroughly. Transfer the sauced tofu to a serving dish.
- Serve and Garnish: Taste and adjust seasoning with additional salt or sugar if desired. Optionally garnish with scallions, red pepper flakes, and toasted sesame seeds. Serve alongside jasmine rice and steamed or roasted vegetables such as asparagus or broccoli.
Notes
- Use super firm or firm tofu to ensure it holds its shape and becomes crispy when pan-fried.
- Pressing or squeezing excess moisture from tofu helps achieve better browning and texture.
- Adjust sambal oelek quantity based on your preferred spice level.
- Full-fat coconut milk creates a rich, creamy sauce essential for authentic flavor.
- Red curry paste adds depth and a subtle warmth to the sauce; use a quality brand for best results.
- You can pan-fry tofu on all six sides for extra crunch but two sides is sufficient for a quick meal.
- This dish pairs beautifully with jasmine rice and lightly cooked green vegetables.
Keywords: spicy tofu, creamy coconut sauce, pan-fried tofu, red curry tofu, vegan main dish, coconut milk, sambal oelek, easy tofu recipe
