Thai Spiced Tofu
Infused with bold, aromatic flavors, this Thai Spiced Tofu recipe is a plant-based delight that’s both satisfying and easy to make. Crispy tofu cubes, dusted with cornstarch and pan-fried to golden perfection, are coated in a luscious sauce made from creamy coconut milk, zesty lime juice, savory soy sauce, and spicy red curry paste. Enhanced with fragrant garlic and ginger, this dish delivers a harmonious balance of heat, tang, and sweetness in every bite. Topped with fresh cilantro, crunchy crushed peanuts, and vibrant green onions, it’s as visually appealing as it is delicious. Perfect for weeknights, this vegan-friendly recipe comes together in just 35 minutes and pairs beautifully with steamed jasmine rice or stir-fried vegetables. Whether you're exploring Thai cuisine or looking for a flavorful meatless meal, this quick and easy dish is sure to impress!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 200 ml coconut milk
- 2 stalks green onions, finely sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons crushed peanuts (optional)
Instructions
Press the block of tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes. Then cut the tofu into 1-inch cubes.
In a medium-sized bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides (about 8-10 minutes). Remove the tofu from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1 minute to release its aroma.
Add the soy sauce, lime juice, brown sugar, and coconut milk to the skillet. Stir everything until the sauce is smooth and begins to simmer.
Return the crispy tofu to the skillet and toss to coat it evenly in the sauce. Cook for 2-3 minutes to allow the tofu to absorb the flavors.
Remove from heat and garnish with sliced green onions, fresh cilantro, and crushed peanuts (if using).
Serve immediately over steamed jasmine rice or with a side of stir-fried vegetables.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 430 mg | 9% | |
*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.
