Spicy Tofu with Creamy Coconut Sauce Recipe

If you’ve been searching for a dish that delivers a perfect balance of heat, creaminess, and irresistibly satisfying comfort, look no further than this Spicy Tofu with Creamy Coconut Sauce Recipe. It’s a vibrant celebration of bold spices and velvety coconut milk that come together to transform humble tofu into a star-worthy meal. Whether you’re a longtime tofu fan or just beginning to explore plant-based cuisine, this recipe will have you swooning over its luscious sauce and just-right kick every time you dish it up.

Ingredients You’ll Need

This recipe keeps things delightfully simple while packing in rich layers of flavor. Each ingredient plays a key role — from the crispy tofu cubes providing satisfying texture to the aromatic shallots and ginger that build the sauce’s depth, and of course the creamy coconut milk that ties it all together with a silky finish.

• Super firm or firm tofu (10 to 20 ounces): Choose dense tofu for the best texture and to soak up all that luscious sauce.
• Canola or vegetable oil (2 tablespoons): A neutral oil perfect for frying tofu evenly without overpowering the flavors.
• Kosher salt (pinches): Enhances and balances the flavors throughout the dish.
• Coconut oil (2 tablespoons): Adds a subtle coconut aroma and richness to the sauce, but can be swapped for any oil.
• Shallots (1 cup thinly sliced): Brings a gentle sweetness that softens the spice punch.
• Minced ginger (1 1/2 tablespoons): Packs a fresh, zesty note that wakes up the entire dish.
• Full-fat canned coconut milk (1 cup): The creamy backbone that creates the dreamy sauce.
• Sambal oelek/ulek (2 to 3 tablespoons): This chili paste fuels the spicy element — adjust to your heat tolerance.
• Red curry paste (1 1/2 tablespoons): Adds complex warmth and a slight herbal undertone.
• Coconut or brown sugar (1 1/2 to 3 teaspoons): Balances heat with a touch of sweetness.
• Ground coriander (1 teaspoon, optional): Adds a subtle citrusy, earthy layer.
• Diamond Crystal kosher salt (1/2 teaspoon): For seasoning; adjust if you use a different salt type.

How to Make Spicy Tofu with Creamy Coconut Sauce Recipe

Step 1: Prepare the Tofu

Start by gently removing the tofu from its package. You want tofu that feels firm and dense, as this will hold up beautifully during cooking. If it seems wet, wrap it in a clean towel and press gently to squeeze out the excess moisture. Then slice it into evenly sized cubes around 3/4 to 1 inch thick. This ensures each piece cooks evenly and soaks up the sauce perfectly later.

Step 2: Pan Fry the Tofu

Heat your pan over medium-high with a couple tablespoons of neutral oil. Arrange the tofu cubes in a single layer to avoid overcrowding—if necessary, work in batches. Sprinkle a pinch of kosher salt on top for seasoning. Let the tofu cook undisturbed until the bottom turns a gorgeous golden brown, about 3 minutes, then flip to brown another side. This creates a satisfyingly crisp exterior that contrasts beautifully with the silky sauce.

Step 3: Cook the Aromatic Sauce

In a separate large skillet, melt coconut oil over medium to medium-low heat. Add the sliced shallots and gently cook until they’re soft and fragrant, about 4 to 5 minutes. Then toss in the minced ginger, letting it bloom and release its fresh zing for about 30 seconds to a minute.

Step 4: Simmer the Coconut Sauce

Pour in the creamy coconut milk, then stir in sambal oelek, red curry paste, sugar, ground coriander (if using), and salt. Give it all a good mix and crank the heat to medium-high. Let the sauce bubble and thicken for 3 to 4 minutes, creating a luscious base that perfectly balances the spice, sweetness, and aromatic notes.

Step 5: Combine Tofu and Sauce

Turn off the heat and gently fold the crispy tofu cubes into the sauce. This step envelops every tofu piece in that dreamy, spicy coconut goodness. Taste your sauce now, adjusting salt or sugar to suit your preferences. When everything’s just right, transfer to a serving dish and get ready to dig in!

How to Serve Spicy Tofu with Creamy Coconut Sauce Recipe

Garnishes

For that extra pop of flavor and crunch, scatter some toasted sesame seeds on top. Finely sliced scallions add a fresh, bright contrast, while a sprinkle of red pepper flakes can dial up the heat if you crave more spice. These little garnishes not only elevate the presentation but amplify every bite.

Side Dishes

This dish shines beautifully alongside fluffy jasmine rice, which soaks up the velvety sauce like a dream. Pair it with roasted asparagus or steamed broccoli for a vibrant splash of green and a tender-crisp texture that complements the richness of the tofu. The balance of spice, creaminess, and fresh veggies creates a meal you’ll want to serve again and again.

Creative Ways to Present

Feeling adventurous? Serve your Spicy Tofu with Creamy Coconut Sauce over cauliflower rice or nestled into soft steamed buns for a fun fusion twist. You could even turn it into a hearty wrap with crisp lettuce leaves and crunchy pickled vegetables for an exciting textural play. This recipe’s adaptability means it suits your mood and meal style perfectly.

Make Ahead and Storage

Storing Leftovers

Any leftover Spicy Tofu with Creamy Coconut Sauce Recipe will keep nicely in an airtight container in the refrigerator for up to 3 days. The tofu might continue to soak up the sauce, making it even more flavorful as it rests. Just give it a gentle stir before reheating.

Freezing

You can freeze this dish if needed, but keep in mind that tofu’s texture may soften slightly after thawing. Store in a freezer-safe container for up to 1 month. To thaw, place in the refrigerator overnight before reheating gently on the stove or in the microwave.

Reheating

For best results, warm the tofu and sauce slowly over medium heat on the stovetop, stirring occasionally until heated through. This helps maintain the creaminess of the sauce and the crispness of the tofu edges. If using a microwave, heat in short intervals and stir to avoid uneven temperature spots.

FAQs

Can I use regular firm tofu instead of super firm?

Absolutely! Just be sure to press out as much moisture as possible before cooking. This helps the tofu crisp up better and soak in the sauce without becoming mushy.

How spicy is this Spicy Tofu with Creamy Coconut Sauce Recipe?

The heat level can be tailored easily by adjusting the amount of sambal oelek you add. Start with less if you’re sensitive to spice and add more to taste. The creamy coconut milk also helps mellow the heat beautifully.

Is this recipe vegan and gluten-free?

Yes! This recipe uses plant-based ingredients and naturally gluten-free components. Just double-check your curry paste and sambal oelek labels to ensure they don’t contain any hidden gluten or animal products.

What can I substitute if I don’t have red curry paste?

You can substitute with a mix of chili paste and a pinch of curry powder or garam masala, but the flavor profile will differ slightly. For the authentic taste that complements the coconut sauce perfectly, red curry paste is recommended.

Can I make this recipe oil-free?

For a lower-fat option, you could reduce or omit the added oils and try baking the tofu instead of pan-frying. However, the oils really enhance the texture and richness of this Spicy Tofu with Creamy Coconut Sauce Recipe, so skipping them will change the experience.

Final Thoughts

This Spicy Tofu with Creamy Coconut Sauce Recipe is more than just a meal; it’s a little burst of joy that brings warmth, comfort, and a delightful kick to your dinner table. I can’t wait for you to try this and see how effortlessly you can whip up something both exciting and satisfying with simple ingredients. Trust me, it’s a keeper you’ll turn to whenever you want to treat yourself to a cozy, flavorful feast!

Spicy Tofu with Creamy Coconut Sauce Recipe

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This Spicy Tofu with Creamy Coconut Sauce recipe features crispy pan-fried tofu cubes coated in a rich and flavorful sauce made from coconut milk, red curry paste, sambal oelek, and fragrant aromatics like shallots and ginger. The dish balances heat, sweetness, and savory notes perfectly, creating a satisfying vegan entrée that pairs beautifully with jasmine rice and steamed or roasted vegetables. It’s easy to prepare in about 35 minutes and yields a comforting, protein-packed meal for three servings.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3 servings
• Category: Main Course
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Tofu

• 10 to 20 ounces super firm or firm tofu
• 2 tablespoons canola or vegetable oil (any neutral oil works)
• Pinches of kosher salt

Sauce

• 2 tablespoons coconut oil (can substitute with any 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 (adjust to desired spice level)
• 1 1/2 tablespoons red curry paste
• 1 1/2 to 3 teaspoons coconut or brown sugar (adjust sweetness to taste)
• 1 teaspoon ground coriander (optional)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt (or 1/4 teaspoon table salt, adjust to taste)

Instructions

1. Prepare Tofu: Remove the tofu from its package and check for density. If there’s excess moisture, wrap the tofu in a towel and gently squeeze to remove it. Slice the tofu into 3/4 to 1-inch cubes.
2. Pan Fry Tofu: Heat 2 tablespoons of oil in a large non-stick or cast iron pan over medium-high heat. Add tofu cubes in a single layer, cooking in batches if necessary. Sprinkle a pinch of kosher salt over the tofu.
3. Fry Until Golden: Cook tofu for about 3 minutes on one side until golden brown, then flip to another side and fry until golden. Sprinkle another pinch of salt. For extra texture, fry more sides if desired; at minimum, fry two sides. Remove tofu and set it aside on a plate. If cooking multiple batches, repeat with added oil as needed.
4. Cook the Sauce: In a large skillet, heat 2 tablespoons coconut oil over medium to medium-low heat. Add shallots and cook for 4 to 5 minutes, stirring frequently until they become very soft. Add minced ginger and cook for 30 seconds to 1 minute until fragrant.
5. Add Sauce Ingredients and Simmer: Stir in coconut milk, sambal oelek, red curry paste, sugar, ground coriander (if using), and salt. Increase heat to medium-high and let the sauce simmer gently for 3 to 4 minutes, allowing flavors to meld.
6. Combine Tofu and Sauce: Turn off heat and add the fried tofu to the sauce, stirring gently to coat all pieces well. Taste and adjust seasoning, adding extra salt or sugar as needed.
7. Serve: Transfer tofu with sauce to a serving dish. Optionally garnish with scallions, red pepper flakes, and toasted sesame seeds. Serve alongside jasmine rice and your choice of roasted asparagus or steamed broccoli for a complete meal.

Notes

• Use super firm or firm tofu for best texture; soft tofu will not hold shape when pan-fried.
• Adjust sambal oelek amount depending on your preferred spice level.
• Full-fat coconut milk gives creaminess and richness to the sauce—avoid light coconut milk for this recipe.
• Frying all six sides of tofu creates more texture, but two sides are sufficient for a quicker preparation.
• Season the tofu with kosher salt while frying to enhance flavor and balance the sauce.