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Spicy Tofu with Creamy Coconut Sauce Recipe

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4.2 from 13 reviews

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.

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.

Find it online: https://bitezly.com/spicy-tofu-with-creamy-coconut-sauce-recipe/