Description
This spicy tofu with creamy coconut sauce is a rich, plant-based dinner that’s quick to make, packed with flavor, and perfect for weeknights.
Ingredients
-
20–22 oz super firm tofu
-
2 tbsp canola oil
-
Pinch kosher salt
-
2 tbsp coconut oil
-
1 cup sliced shallots
-
2 tbsp minced fresh ginger
-
1 cup full-fat canned coconut milk
-
3–4 tbsp sambal oelek
-
4 tsp red curry paste
-
1½ tsp coconut or brown sugar
-
1 tsp ground coriander (optional)
-
1 tsp kosher salt
Instructions
-
Cut tofu into 1-inch cubes and pan-fry in oil until golden on all sides.
-
In a saucepan, sauté shallots in coconut oil until soft.
-
Add ginger, then stir in coconut milk, sambal, curry paste, sugar, coriander, and salt. Simmer for 3–4 minutes.
-
Add tofu to the sauce and coat evenly. Simmer 2–3 minutes more.
-
Garnish and serve with rice or vegetables.
Notes
- Use super firm tofu for best texture.
- Adjust sambal to control the heat.
- Sauce thickens as it cools—add a splash of water if reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian-Inspired