Spicy Tofu with Creamy Coconut Sauce
This flavorful dish features crispy tofu cubes coated in a rich, creamy coconut sauce infused with sambal oelek, red curry paste, and aromatic spices. It's perfect served over jasmine rice with a side of roasted asparagus or blanched 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 adjust for spice level; see notes
- 4 teaspoons red curry paste see notes
- 1 1/2 teaspoons coconut or brown sugar see notes
- 1 teaspoon ground coriander optional
- 1 teaspoon Diamond Crystal kosher salt or 1/2 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.
- For 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 to remove excess moisture. Then, slice into cubes.
Pan-Fry the Tofu:
- Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat. Add the tofu pieces, working in batches if necessary to avoid overcrowding. Sprinkle with 1/4 teaspoon of salt.
- Pan-fry the tofu for about 3 minutes on one side until golden brown. Flip and repeat, adding 1/4 teaspoon of salt each time. Continue frying on at least 4 sides until crispy and golden, using about 1 teaspoon of salt in total. 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.
- Add the minced ginger and cook for 30 seconds to 1 minute, until fragrant.
- Stir in 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. Add the fried tofu to the skillet and stir to coat evenly with the sauce. Transfer to a serving dish.
- Garnish with scallions, red pepper flakes, and toasted sesame seeds, if desired. 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. If using extra-firm tofu, press it to remove excess liquid before cooking.
Coconut Milk: Full-fat coconut milk gives a rich, creamy sauce, but lite coconut milk can be used for a lighter dish. Save any leftover coconut milk for other recipes.
Sambal Oelek: Spice levels vary across brands. Taste your sambal oelek and adjust accordingly (3 tablespoons for medium spice; 4 tablespoons for very spicy).
Red Curry Paste: Thai Kitchen’s red curry paste is mild. If using a different brand, taste and adjust the amount as needed.
Sweetener Substitutions: Coconut or brown sugar can be replaced with honey, maple syrup, or agave.