Spicy Tofu with Creamy Coconut Sauce
This flavorful and spicy tofu dish features crispy tofu cubes coated in a rich, creamy coconut sauce infused with sambal oelek, red curry paste, and aromatic spices. Perfect for serving over jasmine rice with a side of roasted asparagus or broccoli.
Servings: 4
Calories: 568kcal
Ingredients
For the Tofu:
- 20 to 22 ounces super firm or firm tofu see notes
- 2 tablespoons canola or vegetable oil or any neutral oil
- Pinch of kosher salt
For the Sauce:
- 2 tablespoons coconut oil or any oil
- 1 cup thinly sliced shallots
- 2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk see notes
- 3 to 4 tablespoons sambal oelek/ulek adjust for spice level, see notes
- 4 teaspoons red curry paste see notes
- 1 ½ teaspoons coconut or brown sugar see notes
- 1 teaspoon ground coriander optional
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon table salt, adjust as needed
- Optional Garnishes:
Scallions
- Red pepper flakes
- Toasted sesame seeds
Instructions
- Prepare the Tofu
- Remove the tofu from its package.
- If using super firm tofu, pat it dry and slice it into 1-inch cubes.
- If using extra-firm tofu, press it first by wrapping it in paper towels or a muslin cloth. Place it on a plate, weigh it down with a stack of plates or a small pan, and let it sit for 20 minutes before slicing.
- Pan-Fry the Tofu
- Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat.
- Add the tofu pieces in a single layer, working in batches if necessary to prevent overcrowding. Sprinkle with 1/4 teaspoon salt.
- Pan-fry the tofu for 3 minutes on one side until golden brown. Flip and repeat, adding 1/4 teaspoon salt each time.
- Continue frying on at least 4 sides until the tofu is crispy and golden. (Total salt used should be about 1 teaspoon.)
- Remove from heat and set aside.
- Cook the Sauce
- Heat 2 tablespoons of coconut oil in a large skillet over medium to medium-low heat.
- Add the shallots and cook, stirring frequently, for 4 to 5 minutes until softened.
- Stir in the minced ginger and cook for 30 seconds to 1 minute, until fragrant.
- Add the coconut milk, sambal oelek, red curry paste, coriander (if using), salt, and sugar.
- Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes.
- Combine and Serve
- Turn off the heat and add the fried tofu to the skillet. Stir until evenly coated in the sauce.
- Transfer to a serving dish and garnish with scallions, red pepper flakes, and toasted sesame seeds.
- Serve hot with jasmine rice and a side of roasted asparagus or blanched broccoli.
Notes
Tofu Type:
Super firm tofu requires no pressing and is ready to use.
Extra-firm tofu should be pressed to remove excess liquid before cooking.
Coconut Milk:
Use full-fat coconut milk for a rich, creamy sauce.
Lite coconut milk can be used for a lighter dish.
Sambal Oelek:
Spice levels vary across brands. Start with 3 tablespoons for medium heat or 4 tablespoons for spicy.
Red Curry Paste:
Thai Kitchen’s red curry paste is mild. If using another brand, adjust to taste.
Sweetener:
Swap coconut or brown sugar for honey, maple syrup, or agave.