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Spicy Tofu with Creamy Coconut Sauce Recipe

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This Spicy Tofu with Creamy Coconut Sauce is a delicious plant-based dish featuring crispy tofu tossed in a rich and spicy coconut sauce. Perfect with rice or noodles, it’s a flavorful and satisfying meal.

Ingredients

Scale
For the Tofu:
  • 1 block (14 oz/400g) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil (for frying)
For the Sauce:
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1–2 tablespoons red curry paste (adjust for spice level)
  • 1 can (14 oz/400ml) coconut milk (full-fat or light)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
For Garnish:
  • Fresh cilantro or basil, chopped
  • Lime wedges
  • Cooked rice or noodles, for serving

Instructions

1. Prepare the Tofu:
  1. Pat the tofu dry and cut it into 1-inch cubes.
  2. Toss the tofu cubes in a bowl with cornstarch and salt until evenly coated.
  3. Heat the vegetable oil in a non-stick skillet or wok over medium-high heat. Add the tofu and cook for 5–7 minutes, flipping occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.
2. Make the Sauce:
  1. In the same skillet, heat 1 tablespoon of vegetable oil over medium heat.
  2. Sauté the onion for 2–3 minutes until softened. Add the garlic, ginger, and curry paste, and cook for 1 minute, stirring, until fragrant.
  3. Pour in the coconut milk and stir well to combine. Add the soy sauce, sugar (if using), and red pepper flakes. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
3. Combine and Serve:
  1. Return the crispy tofu to the skillet, tossing to coat it in the sauce. Cook for 2–3 minutes to heat through.
  2. Serve the tofu and sauce over cooked rice or noodles. Garnish with fresh cilantro or basil and lime wedges for extra brightness.

Notes

  • For added veggies, toss in chopped bell peppers, spinach, or broccoli during the sauce cooking step.
  • Substitute the red curry paste with green or yellow curry paste for a different flavor profile.
  • This dish stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.

Find it online: https://ukfinda.com/spicy-tofu-with-creamy-coconut-sauce-recipe/