SPICY TOFU WITH CREAMY COCONUT SAUCE

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 3

I am not a fan of tofu until this recipe. This Spicy Tofu with a creamy coconut sauce changes everything! The pan-fried tofu is tossed in a rich and flavorful sauce made with coconut milk, sambal Oelek, and red curry paste. I love serving this with jasmine rice and a side of my favorite veggies, such as broccoli or asparagus.

Ingredients

Tofu:

2 tbsp canola or vegetable oil, any neutral oil works

pinch kosher salt

20 to 22 oz. super firm or firm tofu

Sauce:

1 c. thinly sliced shallots

2 tbsp minced ginger

2 tbsp coconut oil, can sub with any oil

1 ½ tsp coconut or brown sugar

3 to 4 tbsp sambal Oelek/ulek, depending on the desired level of spice

1 c. full-fat canned coconut milk

4 tsp red curry paste

1 tsp (4 grams) Diamond Crystal kosher salt; ½ tsp if using table salt, add more salt if necessary

1 tsp ground coriander, optional

HOW TO MAKE SPICY TOFU WITH CREAMY COCONUT SAUCE

Ready the Tofu:

Step 1: The tofu should feel very dense once removed from the package. Pat the blocks of tofu using a towel if it has been sitting in a lot of liquid.

Step 2: Into 1-inch cubes, slice the tofu.

Pan Fry the Tofu:

Step 3: Heat 2 tbsp oil in a large non-stick pan over medium-high heat. Once hot, add the tofu pieces (in batches) and sprinkle with ¼ tsp salt.

Step 4: Pan-fry the tofu for about 3 minutes until the bottom side is golden brown. Then, flip and fry the other side until golden brown. Over the tofu pieces, sprinkle another ¼ tsp salt. Make sure to sprinkle the tofu with salt every time you flip them over until 1 tsp kosher salt has been used.

Step 5: Turn the heat off once all the tofu has been fried.

Sauce:

Step 6: In a large skillet, heat 2 tbsp coconut oil over medium to medium-low heat. Then. Add the shallots and saute for about 4 to 5 minutes until tender. Next, add the minced garlic and continue to cook for another 30 seconds to 1 minute until aromatic.

Step 7: Pour in the coconut milk and add the sambal Oelek, red curry paste, coriander, salt, and sugar. Adjust the heat to medium-high and allow the sauce to simmer for about 3 to 4 minutes.

Step 8: Turn the heat off and add the fried tofu to the pan. Gently toss to coat the tofu with the sauce.

Step 9: To serve, transfer the tofu and serve garnished with some scallions, red pepper flakes, and toasted sesame seeds. Enjoy with jasmine rice and your favorite vegetables (such as roasted asparagus or blanched broccoli) on the side.

Notes:

For this recipe, I used “super firm” or “firm tofu”. This kind of tofu doesn’t need pressing.

If using extra-firm tofu, drain and wrap it in a layer of paper towels or muslin cloth. On a plate, place the wrapped tofu and weigh it down using a small pan or a stack of plates. Allow the tofu to sit for approximately 20 minutes. Then, slice into 1-inch cubes.

You can swap full-fat canned coconut milk with canned lite coconut milk if you prefer something lighter.

For a medium spice level, use 3 tbsp of Huy Fong’s sambal Oelek or 4 tbsp if you prefer very spicy.

For this recipe, you can use sugar, honey, maple syrup, or agave.

Nutrition Facts: