Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 3
This is my kind of tofu! Spicy and smothered in a very savoury and creamy coconut sauce. This is super good, you’ll lick your plate clean!
Ingredients
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Tofu:
2 tbsp canola or vegetable oil (or neutral oil)
1 tsp kosher salt
20 – 22 oz. super firm or firm tofu
Sauce:
1 c. thinly sliced shallots
2 tbsp coconut oil (or your oil of choice)
2 tbsp minced ginger
1 c. full-fat canned coconut milk
4 tsp red curry paste
3-5 tbsp sambal oelek
1 1/2 tsp coconut or brown sugar
1 1/2 tsp kosher salt
1 tsp ground coriander, optional
HOW TO MAKE SPICY TOFU WITH CREAMY COCONUT SAUCE
Step 1: Divide the tofu into 1-inch cubes. If the blocks of tofu come out not very dense and have been sitting in a lot of liquid, pat them using a towel before slicing.
Step 2: In a large non-stick pan, heat 2 tbsp of oil over medium-high heat. Once the oil is hot, add the pieces of tofu to the pan. You can cook them in batches if the pieces can’t fit in the pan. Sprinkle the tofu with 1/4 tsp salt and pan fry for about 3 minutes or until the bottom is golden brown. Flip and continue to fry the other side until golden brow. Sprinkle additional 1/4 tsp salt over the tofu. Keep in mind that each time you turn the tofu to sprinkle the pieces with 1/4 tsp salt. Turn the heat off after frying at least 4 sides of the tofu.
Step 3: To make the sauce, heat 2 tbsp coconut oil in a large skillet over medium to medium-low heat. Once the oil is hot, add the shallots and cook for approximately 4 to 5 minutes, stirring often to keep the shallots from burning. Add the minced garlic and continue to cook for about 30 seconds to a minute until aromatic.
Step 4: To the pan, add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar. Adjust the heat to medium-high heat and allow the sauce to simmer for about 3 to 4 minutes.
Step 5: Turn the heat off, then add the fried tofu to the pan. Toss to coat with the sauce. To a serving dish, transfer the tofu. Serve garnished with scallions, red pepper flakes, and toasted sesame seeds. Enjoy the tofu with jasmine rice and veggies on the side such as roasted asparagus or blanched broccoli.
Notes:
I prefer to use firm tofu as you do not need to press them before frying.
If using extra-firm tofu, make sure to drain and wrap the block of tofu with a layer of paper towels or muslin cloth. On a plate, put the wrapped block of tofu and weigh it down using a stack of plates or a small pan. Allow the tofu to sit for approximately 20 minutes, then slice the tofu block into 1-inch pieces.
For richer sauce and more flavour, use full-fat canned coconut milk. Or canned lite coconut milk for a lighter version.
Use just enough sambal oelek (Huy Fong brand) depending on your preferred level of spice and sambal oelek’s brand you are using. For medium-low level, use Huy Fong’s sambal oelek.
For this recipe, I used Thai kitchen’ red curry paste.
If you are not vegan, you can use sugar or honey. You can also use maple syrup or agave. Feel free to use any variety of sweeteners.
Nutrition Facts:
Serving: 1serving | Calories: 568kcal | Carbohydrates: 20g | Protein: 24.4g | Fat: 45g | Saturated Fat: 30.6g | Sodium: 1655mg | Fiber: 5g | Sugar: 11g
Ingredients
- Tofu:
- 2 tbsp canola or vegetable oil (or neutral oil)
- 1 tsp kosher salt
- 20 - 22 oz. super firm or firm tofu
- Sauce:
- 1 c. thinly sliced shallots
- 2 tbsp coconut oil (or your oil of choice)
- 2 tbsp minced ginger
- 1 c. full-fat canned coconut milk
- 4 tsp red curry paste
- 3-5 tbsp sambal oelek
- 1 1/2 tsp coconut or brown sugar
- 1 1/2 tsp kosher salt
- 1 tsp ground coriander, optional
Instructions
Step 1: Divide the tofu into 1-inch cubes. If the blocks of tofu come out not very dense and have been sitting in a lot of liquid, pat them using a towel before slicing.
Step 2: In a large non-stick pan, heat 2 tbsp of oil over medium-high heat. Once the oil is hot, add the pieces of tofu to the pan. You can cook them in batches if the pieces can’t fit in the pan. Sprinkle the tofu with 1/4 tsp salt and pan fry for about 3 minutes or until the bottom is golden brown. Flip and continue to fry the other side until golden brow. Sprinkle additional 1/4 tsp salt over the tofu. Keep in mind that each time you turn the tofu to sprinkle the pieces with 1/4 tsp salt. Turn the heat off after frying at least 4 sides of the tofu.
Step 3: To make the sauce, heat 2 tbsp coconut oil in a large skillet over medium to medium-low heat. Once the oil is hot, add the shallots and cook for approximately 4 to 5 minutes, stirring often to keep the shallots from burning. Add the minced garlic and continue to cook for about 30 seconds to a minute until aromatic.
Step 4: To the pan, add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar. Adjust the heat to medium-high heat and allow the sauce to simmer for about 3 to 4 minutes.
Step 5: Turn the heat off, then add the fried tofu to the pan. Toss to coat with the sauce. To a serving dish, transfer the tofu. Serve garnished with scallions, red pepper flakes, and toasted sesame seeds. Enjoy the tofu with jasmine rice and veggies on the side such as roasted asparagus or blanched broccoli.
Notes
I prefer to use firm tofu as you do not need to press them before frying. If using extra-firm tofu, make sure to drain and wrap the block of tofu with a layer of paper towels or muslin cloth. On a plate, put the wrapped block of tofu and weigh it down using a stack of plates or a small pan. Allow the tofu to sit for approximately 20 minutes, then slice the tofu block into 1-inch pieces. For richer sauce and more flavour, use full-fat canned coconut milk. Or canned lite coconut milk for a lighter version. Use just enough sambal oelek (Huy Fong brand) depending on your preferred level of spice and sambal oelek’s brand you are using. For medium-low level, use Huy Fong’s sambal oelek. For this recipe, I used Thai kitchen’ red curry paste. If you are not vegan, you can use sugar or honey. You can also use maple syrup or agave. Feel free to use any variety of sweeteners.
