Spicy Tofu with Creamy Coconut Sauce

The aroma of sizzling tofu mingling with a creamy coconut sauce fills the kitchen, transporting you to a tropical paradise with every bite. Spicy Tofu with Creamy Coconut Sauce is a vibrant dish that takes about 30 minutes to prepare, and its perfect balance of heat and richness makes it a standout. This recipe works beautifully because the firm tofu absorbs the flavors of the sauce while maintaining its texture.

This recipe is ideal for weeknight dinners or meal prep enthusiasts who crave bold flavors without spending hours in the kitchen. You can easily make the sauce ahead of time and store it to whip up this dish quickly.

Why You’ll Love This Recipe

• Tofu crisps up beautifully, creating a satisfying texture.
• The creamy coconut sauce adds rich depth and flavor.
• Customizable heat levels let you adjust the spice to your liking.
• Quick to prepare, making it perfect for busy nights.

What You’ll Need

Here’s what you’ll need to make this delightful dish.

For the Tofu

• 10 to 20 ounces super firm or firm tofu, pressed
• 2 tablespoons canola or vegetable oil
• Pinches of kosher salt

For the Sauce

• 2 tablespoons coconut oil
• 1 cup (120g) thinly sliced shallots
• 1 1/2 tablespoons minced ginger
• 1 cup full-fat canned coconut milk
• 2 to 3 tablespoons sambal oelek/ulek, depending on spice preference
• 1 1/2 tablespoons red curry paste
• 1 1/2 to 3 teaspoons coconut or brown sugar, depending on sweetness preference
• 1 teaspoon ground coriander (optional)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt

For full-fat canned coconut milk, choose a brand without additives.

Substitutions & Swaps

• Canola oil: vegetable oil, avocado oil
• Sambal oelek: sriracha, chili paste
• Canned coconut milk: light coconut milk, almond milk (for lower fat)
• Ground coriander: cumin, if desired

How to Make It

Follow these simple steps to create your Spicy Tofu with Creamy Coconut Sauce.

1. Prepare tofu

Press the tofu to remove excess moisture, then cut it into cubes or slabs. This helps achieve a firm texture when cooked.

2. Pan fry tofu

Heat canola oil in a large skillet over medium heat. Add the tofu cubes and sprinkle with kosher salt. Allow them to cook until golden brown and crispy on all sides, about 10-15 minutes.

3. Cook the sauce

In the same skillet, reduce heat slightly and add coconut oil. Stir in shallots and ginger, cooking until softened, about 3 minutes. Pour in coconut milk, sambal oelek, red curry paste, and sugar, stirring to combine. Simmer the mixture for 5-7 minutes until it thickens slightly. Taste and adjust seasoning with ground coriander and kosher salt if needed.

How to Store It

Fridge: 5 days in an airtight container.
Freezer: no, the tofu texture changes.
Reheat: on the stove over low heat for about 5 minutes, stirring gently.

Tips for Best Results

• Ensure the tofu is well-pressed to maximize crispiness.
• Adjust the sambal oelek based on your taste preferences for heat.
• Let the sauce simmer longer for a thicker consistency.
• Use fresh ginger for the most vibrant flavor.

Serving Suggestions

• Serve over fluffy jasmine rice for a complete meal.
• Pair with a fresh cucumber salad for added crunch.
• Enjoy with steamed broccoli or stir-fried vegetables for bright color.