Description
Mouthwatering “Spicy Tofu with Creamy Coconut Sauce” delivers bold Asian-inspired flavors that dance across your palate. Crispy tofu nestled in silky coconut sauce promises a perfect balance of heat and comfort you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 20 to 22 ounces (567 to 624 grams) super firm or firm tofu
- 1 cup (160 grams) shallots, thinly sliced
- 1 cup (240 milliliters) full-fat canned coconut milk
Sauce and Seasoning Ingredients:
- 3 to 4 tablespoons sambal oelek
- 4 teaspoons red curry paste
- 2 tablespoons ginger, minced
- 1 1/2 teaspoons coconut sugar or brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt)
Cooking and Garnish Ingredients:
- 2 tablespoons canola or vegetable oil
- 2 tablespoons coconut oil
- Pinch of kosher salt
- Scallions, sliced
- Red pepper flakes
- Toasted sesame seeds
Instructions
- Prepare tofu by patting dry and removing excess moisture. For extra-firm varieties, press between towels under weighted plates for 20 minutes.
- Slice tofu into uniform 1-inch cubes to ensure even cooking and crispy texture.
- Heat oil in a non-stick pan over medium-high temperature, creating a sizzling surface for perfectly golden tofu.
- Carefully arrange tofu cubes in a single layer, avoiding overcrowding to achieve maximum crispiness.
- Fry tofu for approximately 3 minutes per side, rotating to create a golden-brown crust on multiple surfaces. Sprinkle with salt during cooking for enhanced flavor.
- In a separate skillet, warm coconut oil over medium heat to create a fragrant base for the sauce.
- Sauté shallots until translucent and softened, releasing their subtle sweetness into the cooking oil.
- Incorporate minced ginger, allowing its aromatic essence to permeate the cooking mixture for 30-60 seconds.
- Pour coconut milk and blend with sambal oelek, red curry paste, coriander, salt, and sugar. Simmer sauce for 3-4 minutes, stirring to develop complex flavors.
- Remove from heat and gently fold crispy tofu into the creamy coconut sauce, ensuring each cube is evenly coated.
- Transfer to a serving platter, garnishing with fresh scallions, red pepper flakes, and toasted sesame seeds for added texture and visual appeal.
- Accompany with steamed jasmine rice and roasted green vegetables like asparagus or broccoli for a complete, nutritious meal.
Notes
- Drain tofu thoroughly using a clean kitchen towel or paper towels to remove excess moisture, ensuring a crispier exterior when pan-frying.
- Press extra-firm tofu for at least 20 minutes to eliminate water, creating a better texture and allowing more sauce absorption.
- Use a high-heat neutral oil like avocado or vegetable oil for achieving golden, crispy tofu without burning.
- Adjust spice levels by reducing sambal oelek or red curry paste for a milder version, perfect for those with sensitive palates.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 0 mg