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Spicy Tofu with Creamy Coconut Sauce

Spicy Tofu with Creamy Coconut Sauce for Quick Vegan Bliss

This Spicy Tofu with Creamy Coconut Sauce is a quick and easy vegan dish that delights with its rich flavors and creamy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm or Super Firm Tofu Ideal for achieving a crispy texture when fried.
  • 2 tablespoons Canola or Vegetable Oil Perfect for frying.
  • 1 teaspoon Kosher Salt Elevates the flavor during frying.
For the Sauce
  • 1 tablespoon Coconut Oil Infuses richness into the sauce.
  • 2 medium Shallots Finely chopped.
  • 1 tablespoon Minced Ginger Offers a spicy, aromatic kick.
  • 1 can Canned Coconut Milk Full-fat recommended.
  • 1 tablespoon Sambal Oelek Adds heat and depth of flavor.
  • 1 tablespoon Red Curry Paste Infuses the dish with spiciness.
  • 1 tablespoon Coconut or Brown Sugar Balances the spiciness.
  • 1 teaspoon Ground Coriander Optional, adds a hint of citrus.
For Garnishing
  • 2 tablespoons Scallions Freshly chopped.
  • 1 teaspoon Red Pepper Flakes For an extra kick.
  • 1 tablespoon Toasted Sesame Seeds Adds a nutty flavor.

Equipment

  • Non-stick pan
  • Cutting Board
  • Knife
  • paper towels
  • Towel
  • Heavy object

Method
 

Preparation
  1. Remove excess moisture from the tofu by wrapping it in a clean towel and placing a heavy object on top for about 15 minutes.
  2. Cut the tofu into 3/4 to 1-inch cubes.
Frying
  1. Heat a non-stick pan over medium-high heat and add oil.
  2. Add the cubed tofu and fry for approximately 3 minutes on each side or until golden brown and crispy.
  3. Transfer the tofu to a plate lined with paper towels.
Making the Sauce
  1. In the same skillet, reduce heat and add coconut oil.
  2. Add chopped shallots and sauté for 4-5 minutes until translucent.
  3. Stir in minced ginger and cook for another 30 seconds.
  4. Pour in coconut milk, add sambal oelek, red curry paste, sugar, and salt.
  5. Increase heat and simmer for 3-4 minutes until sauce thickens.
Combining
  1. Fold the crispy tofu into the sauce, ensuring each piece is well-coated.
Serving
  1. Garnish with scallions, red pepper flakes, and sesame seeds.
  2. Serve hot, ideally with jasmine rice or steamed vegetables.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 14gFat: 24gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 400mgFiber: 3gSugar: 5gVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Press tofu thoroughly to ensure a crispy texture. Adjust spice levels according to preference and enjoy with seasonal vegetables for variety.

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