This Spicy Tofu in Creamy Coconut Sauce is a treat for your taste buds! The tofu soaks up all the delightful spices and gets coated in a rich coconut sauce that’s full of flavor.
You’ll love how easy it is to make! Just cook the tofu, mix the sauce, and let the magic happen. I often serve it over rice for a cozy meal. Yum! 😋
Key Ingredients & Substitutions
Tofu: Firm tofu is best for this dish because it holds its shape well when frying. If you’re avoiding soy, you can try using tempeh or seitan as a substitute!
Coconut Milk: Full-fat coconut milk gives a rich and creamy texture. If you prefer a lighter version, go for low-fat coconut milk. For dairy-free alternatives, almond or cashew cream could work but may change the flavor.
Red Bell Pepper: This adds a sweet crunch. If red peppers aren’t available, opt for green bell peppers or even zucchini for a different twist. Just remember, they will alter the taste slightly!
Fresh Chilies: Adjust the number of chilies based on your heat tolerance. You can substitute with chili powder or sriracha if fresh chilies are not on hand, but be cautious with amounts as these can be more concentrated.
Green Onions: They make a lovely garnish and add freshness. If you don’t have them, chives or shallots can work as a substitute.
How Can I Ensure My Tofu is Crispy?
Getting that delightful crisp on your tofu is all about the preparation! Start by pressing the tofu to remove excess moisture. This helps it fry to a nice golden brown. Here’s how to get it right:
- Press the tofu with a heavy object (like a cast-iron skillet) for at least 30 minutes before cooking.
- Cut the tofu into cubes — smaller pieces will crisp up better.
- Fry in a non-stick pan with enough oil over medium-high heat until golden on all sides, about 8-10 minutes.
Letting it rest on a paper towel after frying helps remove any excess oil, keeping it crunchy and delicious!
How to Make Spicy Tofu in Creamy Coconut Sauce
Ingredients You’ll Need:
Main Ingredients:
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tbsp vegetable oil (for frying)
- 1 red bell pepper, sliced into thin strips
- 1 cup coconut milk (full fat for creaminess)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1-2 fresh red chilies, finely chopped (adjust for spice preference)
- 1 tbsp red curry paste (optional, for extra depth and spice)
- 1 tbsp soy sauce
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp chili flakes (plus extra for garnish)
- 1 small bunch fresh cilantro, chopped
- 3 green onions, sliced thinly (for garnish)
- Salt to taste
- Cooked jasmine rice or brown rice, to serve
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 20-25 minutes for cooking. In total, you’ll need about 40 minutes from start to finish to enjoy this delicious meal!
Step-by-Step Instructions:
1. Prepare the Tofu:
First, press your tofu to remove excess moisture, then cut it into bite-sized cubes. In a non-stick pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the tofu cubes and fry them until they’re golden brown and crispy on all sides. This usually takes about 8-10 minutes. When done, remove the tofu from the pan and set aside.
2. Cook Aromatics:
In the same pan, add a bit more oil if necessary. Sauté the minced garlic, grated ginger, and chopped fresh red chilies for 1-2 minutes until the mixture is fragrant. Be careful not to let the garlic burn!
3. Add Spices & Paste:
Next, stir in the turmeric, ground coriander, chili flakes, and red curry paste (if using). Cook everything together for about a minute to toast the spices, enhancing their flavors.
4. Make the Sauce:
Pour in the coconut milk and soy sauce, stirring well to combine. Let the sauce gently simmer and thicken for about 5 minutes. This will help all those lovely flavors meld together!
5. Add Vegetables:
Now, add the sliced red bell pepper to the sauce. Cook for 3-4 minutes until the peppers are slightly tender but still retain a bit of crunch. We want them to add texture to the dish!
6. Combine Tofu and Sauce:
Return the fried tofu cubes back into the pan, gently stirring to coat everything in the creamy spicy coconut sauce. Cook for an additional 2-3 minutes until heated through.
7. Add Fresh Herbs:
Once everything is combined and heated, remove the pan from the heat and stir in the chopped cilantro. This fresh herb will brighten your dish!
8. Serve:
Your Spicy Tofu in Creamy Coconut Sauce is ready! Serve it warm over a bed of jasmine or brown rice. Don’t forget to garnish with sliced green onions and extra chili flakes for that perfect finishing touch!
Enjoy your meal filled with warm, comforting, and vibrant flavors!
Spicy Tofu in Creamy Coconut Sauce FAQ
Can I Use Extra Firm Tofu Instead of Firm Tofu?
Yes, you can use extra firm tofu! It will hold up well during cooking and still become golden and crispy. Just make sure to press it well to remove excess moisture for the best texture.
How Can I Adjust the Spice Level?
If you prefer a milder dish, decrease the number of fresh red chilies and chili flakes, or omit the red curry paste entirely. For those who love heat, increase the chilies or add a dash of hot sauce in the final stages of cooking.
Can I Substitute Coconut Milk with Another Ingredient?
Yes! If you’re looking for a lower-fat option, you can use light coconut milk or unsweetened almond milk, but keep in mind that it may not be as creamy. For a richer taste, cashew cream is a great alternative!
What Are the Best Ways to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove with a splash of coconut milk or water to restore the creaminess. Avoid microwaving for best texture!
