Spicy Coconut Tofu
Satisfy your cravings for bold and creamy flavors with this delectable Spicy Coconut Tofu recipe! Perfectly crispy tofu cubes are coated in a luscious coconut curry sauce infused with aromatic garlic, fresh ginger, and red curry paste, delivering the perfect balance of spice and richness. A splash of lime juice and a hint of brown sugar provide a zesty sweetness, while optional red chili flakes add a customizable kick. This vegan-friendly dish comes together in just 45 minutes, making it a great choice for busy weeknights. Serve it over fluffy rice or with warm naan to soak up every last drop of the golden, velvety sauce. Garnished with fresh cilantro, this dish is as beautiful as it is delicious—a surefire winner for tofu lovers and curry enthusiasts alike!
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Recipe Information
Ingredients
- 16 oz extra-firm tofu
- 2 tbsp cornstarch
- 0.5 tsp salt
- 3 tbsp neutral oil (such as vegetable or canola oil)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red curry paste
- 13.5 oz coconut milk (full-fat)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp brown sugar
- 0.5 tsp red chili flakes (optional, for extra heat)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 2 cups cooked rice or naan (for serving)
Instructions
Press the tofu: Remove the tofu from its package and drain. Wrap the tofu block in paper towels or a clean kitchen towel, place it on a plate, and set a heavy object (like a pan) on top. Let it press for 15 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu with cornstarch and salt until evenly coated.
Heat 2 tablespoons of neutral oil in a large nonstick skillet over medium heat. Add the tofu cubes in a single layer and cook for 4-5 minutes on each side, or until golden brown and crispy. Remove the tofu from the pan and set aside.
In the same skillet, add 1 tablespoon of oil over medium heat. Once hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk and stir to combine. Add soy sauce, lime juice, brown sugar, and red chili flakes (if using). Bring the sauce to a simmer and let it cook for 5 minutes to thicken slightly.
Return the crispy tofu to the pan and stir to coat it evenly in the sauce. Simmer for an additional 3-4 minutes to allow the flavors to meld.
Taste the sauce and adjust seasoning if needed.
Serve the Spicy Coconut Tofu over cooked rice or with warm naan. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
