Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.