Why You’ll Love This Recipe

This spicy tofu with creamy coconut sauce is a flavorful, plant-based dish that brings together crispy tofu and a rich, spicy, coconut-based sauce.
It’s quick to make (just 30 minutes!) and perfect for weeknight dinners or meal prepping.
The recipe is highly adaptable—adjust the spice level, add your favorite garnishes, or pair it with a variety of sides.

The Recipe Appeal

Versatility: Perfect for vegans, vegetarians, or anyone looking to explore bold flavors.
Customizable Spice Levels: Adjust sambal oelek and curry paste for a milder or spicier dish.
Quick and Easy: Minimal prep time with simple ingredients.

Preparation Phase and Tools to Use

Essential Tools and Equipment

Large Non-Stick Pan: Ensures tofu becomes golden and crispy without sticking.
Large Skillet: Perfect for making a creamy, well-incorporated sauce.
Tofu Press: Optional but useful for removing excess moisture from extra-firm tofu.
Chef’s Knife and Cutting Board: Essential for prepping tofu and slicing shallots.

Importance of Each Tool

The non-stick pan is crucial for achieving the golden crust on tofu.
A wide skillet provides even heat distribution, preventing the coconut sauce from curdling.

Preparation Tips

For Super Firm Tofu: Pat it dry with a paper towel and cube directly.
For Extra-Firm Tofu: Press it first to remove excess water. Wrap in paper towels, place on a plate, and weigh it down for 20 minutes.
Shallots: Slice them thinly for faster cooking and a softer texture in the sauce.
Coconut Milk: Shake the can before opening to ensure the cream and liquid are evenly mixed.

Ingredients

For the Tofu:

20–22 oz super firm or extra-firm tofu
2 tbsp canola oil or any neutral oil
Pinch of kosher salt

For the Sauce:

2 tbsp coconut oil (or substitute with any neutral oil)
1 cup thinly sliced shallots
2 tbsp minced ginger
1 cup full-fat canned coconut milk (shaken well)
3–4 tbsp sambal oelek (adjust for desired spice level)
4 tsp red curry paste
1 1/2 tsp coconut or brown sugar (to taste)
1 tsp ground coriander (optional)
1 tsp Diamond Crystal kosher salt (or 1/2 tsp table salt; adjust as needed)

Optional Garnishes:

Thinly sliced scallions
Red pepper flakes
Toasted sesame seeds

Step-by-Step Directions

1. Prepare the Tofu

Remove the tofu from its packaging.
- For Super Firm Tofu: Simply pat it dry and cube into 1-inch pieces.
- For Extra-Firm Tofu: Wrap it in paper towels or a muslin cloth. Place it on a plate and weigh it down with a small pan or heavy object. Let it press for 20 minutes to remove excess moisture. Cube into 1-inch pieces.

2. Pan Fry the Tofu

Heat 2 tbsp of oil in a large non-stick pan over medium-high heat.
Add the tofu cubes in a single layer, ensuring the pan isn’t overcrowded.
Sprinkle with a pinch of kosher salt and pan-fry for about 3 minutes on one side, until golden.
Flip the cubes to another side and continue frying. Repeat until all sides are crispy and golden brown.
Total frying time should be around 12–15 minutes. Set tofu aside on a plate.

3. Cook the Sauce

Heat 2 tbsp of coconut oil in a large skillet over medium heat.
Add the thinly sliced shallots and sauté for 4–5 minutes, stirring frequently, until softened and translucent.
Add the minced ginger and sauté for another 30 seconds, releasing its aroma.
Stir in the following ingredients:
- 1 cup full-fat coconut milk
- 3–4 tbsp sambal oelek (depending on your spice preference)
- 4 tsp red curry paste
- 1 1/2 tsp coconut sugar
- 1 tsp ground coriander (optional)
- 1 tsp kosher salt
Increase heat slightly and simmer the sauce for 3–4 minutes, allowing the flavors to meld.

4. Combine and Serve

Turn off the heat and add the crispy tofu to the skillet with the sauce. Gently toss to coat the tofu evenly.
Transfer to a serving dish. Garnish with sliced scallions, red pepper flakes, and toasted sesame seeds if desired.

Serving Suggestions

This spicy tofu with creamy coconut sauce pairs perfectly with a variety of sides and accompaniments, elevating your meal into a complete dining experience.

Rice Options:
- Serve the dish over fluffy jasmine rice or basmati rice to soak up the creamy sauce.
- For a healthier twist, opt for brown rice or cauliflower rice.
Noodles:
- Pair with rice noodles or soba noodles for a satisfying noodle bowl.
Vegetable Sides:
- Roasted asparagus with a drizzle of sesame oil.
- Blanched broccoli sprinkled with toasted sesame seeds.
- Stir-fried snap peas with garlic for a fresh, crunchy texture.
Salads:
- A tangy Thai-style cucumber salad with lime and chili.
- Mixed greens with a sesame-ginger vinaigrette.
Bread:
- Serve alongside warm garlic naan or roti to scoop up the creamy sauce.
Optional Toppings:
- Add a squeeze of lime for a zesty finish.
- Sprinkle crushed peanuts or cashews for a nutty crunch.

Common Mistakes to Avoid & How to Perfect the Recipe

Even the best recipes can go awry without the right tips and tricks! Here’s how to avoid common mistakes and make this dish shine:

Skipping the Tofu Press:
- Pressing tofu is essential if you’re using extra-firm tofu. Removing excess moisture ensures the tofu gets crispy when fried.
- Tip: If you don’t have a tofu press, use a heavy book or pan to weigh it down.
Overcrowding the Pan:
- Frying too many tofu cubes at once will cause steaming instead of browning. Cook in batches for perfectly crispy edges.
Not Adjusting Spice Levels:
- Sambal oelek and curry paste add heat. Always start with less and taste before adding more to suit your spice tolerance.
Using Low-Fat Coconut Milk:
- Low-fat coconut milk can lead to a thinner, less creamy sauce. Stick to full-fat coconut milk for the richest texture.
Burning the Shallots or Ginger:
- Shallots and ginger cook quickly. Keep the heat on medium to avoid burning and stir frequently.
Forgetting to Taste the Sauce:
- Always taste and adjust! You might need a pinch more salt, a dash of sugar, or even an extra splash of coconut milk for balance.
Not Shaking the Coconut Milk Can:
- Coconut milk often separates in the can. Shake it well before opening to ensure the cream and liquid mix evenly.
Skipping Garnishes:
- The garnishes—like scallions, sesame seeds, or lime juice—add visual appeal and extra flavor. Don’t skip them!

Side Dish Recommendations

Take this dish to the next level with these thoughtfully paired sides:

Roasted Asparagus with Lemon Zest
- The fresh citrus complements the creaminess of the coconut sauce.
Blanched Broccoli with Sesame Oil
- A light, nutty side that adds texture and balances the bold flavors.
Thai-Style Cucumber Salad
- Cool and refreshing, with a tangy lime and chili kick.
Garlic Naan Bread
- Perfect for soaking up the sauce.
Mango Salsa
- A fruity and spicy pairing that enhances the dish’s tropical elements.
Stir-Fried Bok Choy with Garlic
- A simple side that adds a touch of green and earthy flavor.
Pickled Carrots and Daikon
- Add a tangy crunch for contrast.
Sesame-Dusted Edamame
- A protein-packed side that’s light yet satisfying.

Recipe Tips for Success

Sambal Oelek Substitutes: If you don’t have sambal oelek, use sriracha for a slightly sweeter heat or crushed red pepper flakes for a spicier kick.
Extra Creamy Sauce: For a thicker sauce, simmer for an additional 2–3 minutes or add a teaspoon of cornstarch mixed with water.
Add Vegetables: Stir in vegetables like bell peppers, zucchini, or baby spinach during the last 2 minutes of cooking for added nutrients and texture.
Nutty Twist: Garnish with roasted peanuts or cashews for a crunchy contrast.
Make It a Meal Prep Dish: This recipe stores well, making it an ideal option for meal prepping. Pair it with rice or noodles in separate containers for quick lunches.

Storage and Reheating Instructions

Storage

Refrigerator:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the sauce and tofu together for optimal flavor melding, or store them separately if you want the tofu to retain maximum crispiness.
Freezer:
- While the dish can be frozen, note that the texture of the tofu might change slightly. Store in a freezer-safe container for up to 2 months.
- Thaw in the refrigerator overnight before reheating.

Reheating

Stovetop:
- Reheat the dish in a skillet over medium heat. Add a splash of water or coconut milk to loosen the sauce if it has thickened too much.
Microwave:
- Place the dish in a microwave-safe container. Reheat on medium power in 30-second increments, stirring occasionally, until warmed through.
Oven (for tofu only):
- Reheat tofu separately in an oven at 350°F (175°C) for about 10 minutes to restore some crispiness.

FAQs

1. Can I bake the tofu instead of frying it?
Yes, baking is a great alternative! Bake the tofu at 400°F (200°C) on a parchment-lined baking sheet for 20–25 minutes, flipping halfway through, until golden and crispy.

2. How do I control the spice level of this dish?
To reduce the heat, use less sambal oelek and curry paste. You can also add more coconut milk or a teaspoon of sugar to balance the flavors.

3. Can I use a different protein instead of tofu?
Absolutely! You can use tempeh, seitan, or even chickpeas for a plant-based alternative. If you’re not vegan, shrimp or chicken would work well too.

4. Is this dish gluten-free?
Yes, as long as the red curry paste you use is certified gluten-free. Most brands are, but always check the label to be sure.

5. Can I make this dish ahead of time?
Yes, this dish is excellent for meal prep. Store the sauce and tofu separately to maintain the tofu’s texture, then combine and reheat before serving.

6. Can I substitute lite coconut milk?
Yes, but the sauce will be less creamy. Full-fat coconut milk is recommended for the richest texture and flavor.

7. What vegetables pair well with this dish?
Vegetables like broccoli, bell peppers, zucchini, spinach, or even green beans pair beautifully with the creamy coconut sauce.

8. What’s the best rice to serve with this recipe?
Steamed jasmine rice is the classic choice, but basmati or even sticky rice would work well. For a low-carb option, cauliflower rice is a great alternative.

9. Can I make this dish oil-free?
Yes! Use a non-stick pan for frying tofu without oil, and sauté the shallots in a splash of water or vegetable broth instead of coconut oil.

10. What garnishes work best for this dish?
Scallions, toasted sesame seeds, red pepper flakes, and a squeeze of lime are all excellent choices. You can also sprinkle fresh cilantro or crushed peanuts for added flavor.

Conclusion

This spicy tofu with creamy coconut sauce is a show-stopping dish that brings bold flavors and rich textures to your table. Whether you’re cooking for yourself, meal prepping, or hosting guests, this recipe checks all the boxes. Pair it with rice or veggies, customize the spice level, and enjoy a meal that’s as nourishing as it is delicious.

With its versatility and ease, this dish will quickly become a favorite in your weekly rotation. Don’t forget to experiment with garnishes and sides to make it your own!

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