If there’s ever been a dish that transforms simple tofu into something extraordinary, it’s this Spicy Tofu in Creamy Coconut Sauce. This recipe is a shining example of how plant-based cooking can be rich, bold, and deeply satisfying without any meat or dairy. The moment the coconut milk hits the pan and blends with the chili, garlic, soy sauce, and spices, the kitchen fills with a warm, vibrant aroma that hints at the luxurious sauce to come.

This dish is creamy yet light, spicy yet balanced, and effortless yet impressive. It’s the kind of meal you make once and immediately add to your weekly rotation because the flavor payoff is massive for such an easy recipe. You need just one pan, 20–25 minutes, and a few staple ingredients to create a silky coconut sauce that coats golden pan-fried tofu like velvet.

Whether you’re vegan, vegetarian, or simply tofu-curious, this recipe will win you over instantly. It’s approachable, flexible, and restaurant-level delicious. Serve it with rice, noodles, or even over roasted vegetables — and get ready to fall in love with plant-based comfort food at its finest.

Why You Will Love This Spicy Tofu in Creamy Coconut Sauce

1. One Pan, Minimal Effort

Everything cooks in a single skillet — from crisping the tofu to building the creamy coconut sauce. That means quicker cooking, deeper flavor, and barely any cleanup afterward.

2. Restaurant-Quality Flavor

The sauce is unbelievably luxurious thanks to:

• Full-fat coconut milk
• Garlic & ginger
• Soy sauce
• Red chili paste
• Curry spices
• Lime juice for brightness

It tastes layered, bold, and comforting.

3. Perfectly Crisp, Golden Tofu

Pan-searing tofu until golden gives essential texture.
The tofu holds shape, absorbs flavor, and makes the dish hearty and protein-packed.

4. Balanced Heat

The spice level is customizable. Keep it mild, medium, or fiery depending on your chili paste.

5. Fully Vegan, Naturally Gluten-Free

This dish is naturally dairy-free and can easily be made gluten-free by using tamari instead of soy sauce.

Ingredients

Everything You Need for Spicy Tofu in Creamy Coconut Sauce

• 14 oz firm tofu, pressed and cut into cubes
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil (optional for flavor)
• 1 can (14 oz) coconut milk (full-fat recommended)
• 2 tablespoons red chili paste (gochujang, sambal, or curry paste)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce or tamari
• 1 teaspoon curry powder
• 1 teaspoon paprika
• Juice of half a lime
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Fresh cilantro for garnish
• Optional: sliced red chili for extra heat

Instructions

How to Make Spicy Tofu in Creamy Coconut Sauce

1. Prepare the tofu.
Press tofu for 10–15 minutes to remove moisture. Cut into cubes.

2. Pan-fry the tofu.
Heat vegetable and sesame oil in a skillet. Add tofu cubes and sear until golden on all sides. Remove and set aside.

3. Build the flavor base.
In the same pan, sauté garlic and ginger for 1 minute.

4. Add spices and chili paste.
Stir in red chili paste, curry powder, and paprika. Let it cook for another minute to release fragrance.

5. Pour in coconut milk.
Stir well to dissolve the chili paste into the milk. Add soy sauce, lime juice, salt, and pepper.

6. Add tofu back in.
Simmer for 10–12 minutes, letting the sauce thicken and cling to the tofu.

7. Garnish and serve.
Top with cilantro and chili slices. Serve with rice or noodles.

Spicy Tofu in Creamy Coconut Sauce

Golden tofu cubes simmered in a rich, spicy, and silky coconut sauce bursting with garlic, ginger, and chili flavor.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Main

Cuisine: Asian-Inspired, Vegan

Calories: 380

Ingredients

  

Main

• 14 oz firm tofu pressed and cubed
• 1 tbsp vegetable oil
• 1 tbsp sesame oil optional
• 1 can coconut milk full-fat
• 2 tbsp red chili paste sambal, gochujang, or curry paste
• 2 cloves garlic minced
• 1 tbsp ginger fresh, grated
• 1 tbsp soy sauce or tamari
• 1 tsp curry powder
• 1 tsp paprika
• 0.5 lime juiced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp cilantro fresh, chopped

Equipment

• Skillet
• Cutting board
• Chef’s knife
• Tofu press or paper towels

Method

 

1. Press tofu for 10–15 minutes and cut into cubes.
2. Heat vegetable oil and sesame oil in a skillet. Pan fry tofu until golden on all sides. Remove and set aside.
3. In the same pan, sauté garlic and ginger for 1 minute.
4. Add red chili paste, curry powder, and paprika. Stir to combine.
5. Pour in coconut milk, soy sauce, lime juice, salt, and pepper. Mix well.
6. Add tofu back into the pan and simmer for 10–12 minutes until sauce thickens.
7. Garnish with cilantro and serve warm.

Notes

Adjust chili paste for heat. Add vegetables for extra nutrition.

Tips, Variations & Enhancements

To Make It Spicier

• Add sliced Thai chilies
• Use chili oil
• Increase red chili paste
• Add cayenne

Add Vegetables

Perfect additions:

• Spinach
• Mushrooms
• Bell peppers
• Snow peas
• Broccoli

Add them right after sautéing the garlic and ginger.

Make It Sweeter

Add 1–2 teaspoons of brown sugar or maple syrup to balance the heat.

Make It More Savory

Add:

• 1 teaspoon miso paste
• A dash of fish sauce (if not vegan)

Boost Creaminess

Add 1 extra tablespoon of coconut cream at the end.

Switch the Protein

• Tempeh
• Chickpeas
• Paneer (if not vegan)
• Shrimp (for a pescatarian variation)

Best Ways to Serve

• With jasmine rice
• Over coconut rice
• With rice noodles
• With roasted vegetables
• With warm naan or flatbread

Fun Cultural Context

Coconut-based sauces are central in many Southeast Asian cuisines, from Thai curries to Indonesian coconut stews. The luscious creaminess of coconut milk provides the perfect canvas for spice, acidity, and aromatics like garlic and ginger. This recipe blends those vibrant global influences into an easy, accessible, everyday dish you can make in under half an hour.