SPICY TOFU WITH CREAMY COCONUT SAUCE RECIPE
Crispy tofu is coated in a flavorful and creamy coconut sauce with red curry paste, ginger, and other aromatic spices. It's a delicious and satisfying vegetarian/vegan meal.
Ingredients
Tofu
- 1 (14-ounce) package extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons olive oil or sesame oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for extra spice)
- Salt and pepper to taste
Sauce
- 1 tablespoon olive oil or sesame oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons red curry paste (or to taste)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or brown sugar (optional)
- ¼ cup chopped fresh cilantro
Garnish (optional)
- Cooked rice or quinoa
- Toasted sesame seeds
- Lime wedges
Instructions
- Prepare the tofu: Press the tofu to remove excess water. Cut the pressed tofu into cubes. In a bowl, combine the cornstarch (or arrowroot powder), smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Toss the tofu cubes in the mixture until evenly coated.
- Cook the tofu: Heat the oil in a large skillet or wok over medium-high heat. Add the coated tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Make the sauce: In the same skillet, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Add the chopped bell pepper and cook for 3-4 minutes, until slightly softened.
- Add remaining sauce ingredients: Stir in the coconut milk, red curry paste, soy sauce (or tamari), and maple syrup (or brown sugar, if using). Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Combine tofu and sauce: Add the crispy tofu back to the skillet with the sauce. Stir gently to coat the tofu evenly.
- Serve: Serve the spicy tofu with creamy coconut sauce over cooked rice or quinoa. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges, if desired.
Notes
- Tofu Pressing: Pressing the tofu is crucial for achieving a crispy texture. You can use a tofu press or place the tofu between two heavy plates with weights on top for at least 30 minutes.
- Spice Level: Adjust the amount of red curry paste and cayenne pepper to your preferred spice level.
- Vegetable Variations: Add other vegetables to the sauce, such as broccoli florets, carrots, or mushrooms.
- Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the tofu. The tofu is best cooked fresh.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.