Delicious Spicy Tofu with Creamy Coconut Sauce Recipe

Introduction

This spicy tofu recipe blends crunchy golden tofu with a velvety coconut curry sauce for a meal that feels special but comes together quickly. It’s perfect for busy weeknights when you want something bold and comforting without a lot of fuss. The method is forgiving so you can tweak heat and sweetness to your taste. For more inspiration on fast dinner ideas, try this best quick weeknight dinners to pair with your tofu.

Why This Recipe Is a Great Choice

This recipe is a winner because it balances texture and flavor in a way that feels both vibrant and homey. Crisped tofu provides a satisfying contrast to the creamy coconut sauce that carries layers of ginger, red curry, and sambal. It comes together with pantry-friendly ingredients and little prep, making it accessible for cooks of any skill level. The sauce clings to each piece of tofu, so every bite is saucy and aromatic. Serve it over rice or with steamed greens for a visually appealing plate that photographs beautifully for social sharing.

Flavor and Texture

The key texture contrast comes from frying the tofu until the exterior is golden and slightly crunchy while keeping the interior tender. Aromatic shallots and fresh ginger build a fragrant base, while red curry paste and sambal oelek deliver warm, layered heat. Coconut milk adds silkiness and sweetness while a touch of coconut or brown sugar smooths the edges of the spice. Toasted sesame seeds and scallions add color and a finishing crunch that make the dish feel complete and postcard-ready.

Ingredients

• 15 ounces super firm or firm tofu (Choose 10 to 20 ounces for best texture.)
• 2 tablespoons canola or vegetable oil (For pan-fried crisp.)
• 1 pinch kosher salt (To enhance flavor during frying.)
• 2 tablespoons coconut oil (For richness and flavor.)
• 1 cup shallots (Thinly sliced.)
• 1.5 tablespoons minced ginger (Adds aromatic kick.)
• 1 cup canned coconut milk (Full-fat for creaminess.)
• 2-3 tablespoons sambal oelek (For spicy kick.)
• 1.5 tablespoons red curry paste (Enhances depth of flavor.)
• 1.5-3 teaspoons coconut or brown sugar (Balances spiciness.)
• 1 teaspoon ground coriander (Optional.)
• 0.5 teaspoon diamond crystal kosher salt (For seasoning.)
• to taste scallions (Thinly sliced.)
• to taste red pepper flakes (Optional.)
• to taste toasted sesame seeds (For presentation.)

Step by Step Instructions

1. Press tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat canola or vegetable oil in a large skillet over medium high heat and sprinkle tofu with a pinch of kosher salt.
3. Add tofu to the hot pan in a single layer and cook without moving until bottoms are golden, about 4 to 6 minutes.
4. Flip tofu pieces and brown the other sides until crisp, then transfer to a paper towel lined plate.
5. In the same skillet, melt coconut oil over medium heat and add thinly sliced shallots, sautéing until translucent.
6. Stir in minced ginger and cook for 30 seconds until fragrant.
7. Add red curry paste and sambal oelek, stirring to coat the aromatics and bloom the spices for about 1 minute.
8. Pour in canned coconut milk, then whisk in coconut or brown sugar, ground coriander if using, and diamond crystal kosher salt.
9. Simmer the sauce gently for 3 to 5 minutes until slightly thickened and glossy.
10. Return crispy tofu to the skillet, toss to coat evenly, and cook for another 1 to 2 minutes to marry flavors.
11. Taste and adjust seasoning with more salt, sugar, or sambal as needed.
12. Serve topped with thinly sliced scallions, toasted sesame seeds, and optional red pepper flakes.

Tips for Best Results

Use super firm or firm tofu and press it well to get the crispiest exterior without crumbling. Keep the tofu pieces in a single layer while frying so they brown evenly and don’t steam. If you want a lighter sauce, use slightly less coconut milk and simmer a little longer to concentrate flavors. Swap sambal amounts to dial heat up or down and finish with toasted sesame seeds for a glossy, professional look. For more simple ways to build quick dinners around bold sauces, check out these quick healthy dinner ideas.

Storage and Make Ahead

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat to keep the tofu from becoming overly soft; add a splash of water or coconut milk if the sauce has thickened too much. You can prepare the sauce ahead and refrigerate separately, then quickly reheat with freshly crisped tofu. For meal prep, portion over rice and steam greens on the side for an easy grab and go lunch.

Final Thought

This spicy coconut tofu is a vivid, homey dish that feels restaurant worthy yet comes together fast. It’s flexible, forgiving, and ideal for anyone who loves bold flavors with creamy texture. Make a double batch of sauce to stretch flavors across several meals.

Conclusion

For a closely related take and inspiration from another cook, see the original Spicy Tofu with Creamy Coconut Sauce recipe by Lisa Lin at Spicy Tofu with Creamy Coconut Sauce by Lisa Lin.

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