Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 3
Spice up your weeknight dinner with this spicy tofu with luscious creamy coconut sauce. This is a great way to use up leftover coconut milk.
Ingredients
Tofu:
2 tbsp canola or vegetable oil, any neutral oil works
1 tsp kosher salt
20 to 22 oz. super firm or firm tofu
Sauce:
1 c. full-fat canned coconut milk
1 c. thinly sliced shallots
2 tbsp minced ginger
2 tbsp coconut oil, can sub with any oil
3 to 5 tbsp sambal oelek
1 tsp ground coriander, optional
4 tsp red curry paste
1 1/2 tsp coconut or brown sugar
1 1/2 tsp kosher salt
HOW TO MAKE SPICY TOFU WITH CREAMY COCONUT SAUCE
Tofu:
Step 1: Make sure to par the tofu dry with a towel if it has been sitting in a lot of liquid before slicing it into inch cubes.
Step 2: Heat 2 tbsp oil in a large non-stick pan over medium-high heat. Place the pieces of tofu in the pan. You can cook them in batches if needed. Over the tofu, sprinkle 1/4 tsp salt.
Step 3: Pan-fry the tofu for about 3 minutes until the bottom side is golden brown. Turn the pieces of tofu over and continue to cook until golden brown. Over the tofu, sprinkle another 1/4 tsp salt. Make sure to sprinkle the tofu with salt each time you flip them (total of 1 tsp kosher salt).
Step 4: Turn the heat off once you have finished frying at least 4 sides of the tofu.
Sauce:
Step 5: In a large skillet, heat 2 tbsp coconut oil over medium to medium-low heat. Once the oil is hot, add the shallots to the skillet and cook for about 4 to 5 minutes, stirring often to keep the shallots from burning. Then, add the minced garlic and continue to cook for another 30 seconds to a minute or until aromatic.
Step 6: To the pan, add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar. Adjust the heat to medium-high heat and simmer everything for about 3 to 4 minutes.
Step 7: Turn the heat off and return the fried tofu to the pan. Toss to coat.
Step 8: To a serving dish, transfer the tofu and serve garnished with scallions, red pepper flakes, and toasted sesame seeds. Enjoy this with jasmine rice and your preferred veggies on the side.
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, any neutral oil works
- 1 tsp kosher salt
- 20 to 22 oz. super firm or firm tofu
- Sauce:
- 1 c. full-fat canned coconut milk
- 1 c. thinly sliced shallots
- 2 tbsp minced ginger
- 2 tbsp coconut oil, can sub with any oil
- 3 to 5 tbsp sambal oelek
- 1 tsp ground coriander, optional
- 4 tsp red curry paste
- 1 1/2 tsp coconut or brown sugar
- 1 1/2 tsp kosher salt
Instructions
Tofu:
Step 1: Make sure to par the tofu dry with a towel if it has been sitting in a lot of liquid before slicing it into inch cubes.
Step 2: Heat 2 tbsp oil in a large non-stick pan over medium-high heat. Place the pieces of tofu in the pan. You can cook them in batches if needed. Over the tofu, sprinkle 1/4 tsp salt.
Step 3: Pan-fry the tofu for about 3 minutes until the bottom side is golden brown. Turn the pieces of tofu over and continue to cook until golden brown. Over the tofu, sprinkle another 1/4 tsp salt. Make sure to sprinkle the tofu with salt each time you flip them (total of 1 tsp kosher salt).
Step 4: Turn the heat off once you have finished frying at least 4 sides of the tofu.
Sauce:
Step 5: In a large skillet, heat 2 tbsp coconut oil over medium to medium-low heat. Once the oil is hot, add the shallots to the skillet and cook for about 4 to 5 minutes, stirring often to keep the shallots from burning. Then, add the minced garlic and continue to cook for another 30 seconds to a minute or until aromatic.
Step 6: To the pan, add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar. Adjust the heat to medium-high heat and simmer everything for about 3 to 4 minutes.
Step 7: Turn the heat off and return the fried tofu to the pan. Toss to coat.
Step 8: To a serving dish, transfer the tofu and serve garnished with scallions, red pepper flakes, and toasted sesame seeds. Enjoy this with jasmine rice and your preferred veggies on the side.
