Spicy Tofu with Creamy Coconut Sauce Recipe
Dreaming of a dish that checks all the boxes—spicy, creamy, and full of bold flavors? Look no further than Spicy Tofu with Creamy Coconut Sauce. This delightfully vibrant meal pairs golden, crispy tofu with a luscious coconut milk sauce, infused with fragrant curry, garlic, ginger, and colorful veggies. Every bite is a comforting hug, bringing restaurant-quality Asian flavors straight into your own kitchen. If you’re craving a one-pan dinner that’s both healthy and hearty, this is the recipe you’ll want to put on repeat.
Ingredients You’ll Need
The magic of Spicy Tofu with Creamy Coconut Sauce lies in its simple yet flavorful ingredients. Each component brings something unique to the table, whether it’s color, crunch, creaminess, or a burst of aromatic spice.
- Firm tofu (14 ounces, pressed and cubed): Holds its shape beautifully and soaks up all the delicious sauce.
- Vegetable oil (2 tablespoons): Perfect for getting that crisp, golden edge on your tofu.
- Small onion (diced): Lends natural sweetness and depth as your flavor base.
- Garlic (3 cloves, minced): Adds that classic, punchy aroma essential for stir-fried dishes.
- Fresh ginger (1 tablespoon, grated): Brings warmth and a gentle spicy zing.
- Red curry paste (1–2 tablespoons, adjust to taste): The heart of the heat—use more or less based on your spice preference.
- Coconut milk (1 can, 14 ounces): Creates the dreamy, creamy base for the sauce.
- Soy sauce (1 tablespoon): Offers depth and a touch of umami saltiness.
- Brown sugar (1 teaspoon): Balances the heat and rounds out the flavors with subtle sweetness.
- Red bell pepper (sliced): Adds vibrant color and a sweet crunch.
- Snap peas (1 cup): Stay crisp-tender and lend a refreshing green pop.
- Fresh cilantro (for garnish): Adds a final hit of freshness and color.
- Lime wedges (for serving): A squeeze at the end brightens everything up.
How to Make Spicy Tofu with Creamy Coconut Sauce
Step 1: Crisp Up the Tofu
Start by heating your vegetable oil in a large skillet over medium-high heat. Gently lay in your tofu cubes and let them sizzle, turning now and then until all sides are golden and crispy—about 6 to 8 minutes. Once they’re beautifully browned, scoop them out and set aside. That irresistible crust is going to soak up so much flavor later!
Step 2: Sauté the Aromatics
In that same skillet (don’t wipe out any tasty residue!), add your diced onion, garlic, and fresh ginger. Sauté for about 3 minutes, stirring occasionally, until everything is soft and fragrant. This trio lays the aromatic foundation for your Spicy Tofu with Creamy Coconut Sauce.
Step 3: Heat Things Up with Curry Paste
Stir in your red curry paste and let it cook for a full minute. It’s important to give the paste time to “bloom”—the heat releases those deep, spicy notes and blends everything together before adding liquid.
Step 4: Pour in the Coconut Sauce
Now, pour in your creamy coconut milk, splash in the soy sauce, and sprinkle over the brown sugar. Stir to combine all the ingredients into a luxurious, velvety sauce. Bring it up to a gentle simmer so the flavors marry together beautifully.
Step 5: Cook the Veggies
Next, toss in your sliced red bell pepper and snap peas. Let them simmer in the sauce for 4 to 5 minutes, just long enough for them to soften while staying vibrantly crisp. You want every bite of Spicy Tofu with Creamy Coconut Sauce to have a satisfying crunch!
Step 6: Bring Everything Together
Finally, return the crispy tofu to the skillet and toss gently to coat each cube in that creamy, spicy coconut sauce. Give it a final 2 minutes to heat through, letting all the flavors soak into the tofu. You’re ready to dish up!
How to Serve Spicy Tofu with Creamy Coconut Sauce
Garnishes
Don’t skip the finishing touches! Sprinkle chopped fresh cilantro on top and serve lime wedges alongside for a burst of brightness. Both garnishes lift the flavors and make your Spicy Tofu with Creamy Coconut Sauce look restaurant-level stunning.
Side Dishes
Steamed jasmine or basmati rice is a classic—its fluffiness soaks up every drop of that dreamy sauce. For something lighter, spoon your tofu curry over cauliflower rice or alongside a crisp cucumber salad. However you serve it, the rich coconut sauce makes for a perfect pairing.
Creative Ways to Present
Spicy Tofu with Creamy Coconut Sauce looks gorgeous in shallow bowls topped with extra herbs, or serve over rice in a wide platter for family-style dining. For an interactive dinner, lay out toppings (herbs, crushed peanuts, sliced chili, lime wedges) and let everyone build their own bowl!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, lucky you! Transfer your Spicy Tofu with Creamy Coconut Sauce to an airtight container and refrigerate for up to 3 days. The flavors deepen as it sits, making tomorrow’s lunch or dinner even more rewarding.
Freezing
Want to freeze for later? The sauce and veggies freeze well—simply cool everything completely, then pack into freezer-safe containers for up to 2 months. Keep in mind that after thawing, tofu softens a bit, but still tastes delicious.
Reheating
To reheat, just warm gently on the stovetop over medium heat, adding a splash of water or coconut milk to loosen the sauce as needed. Microwave works too—cover loosely and heat in 1-minute bursts until hot throughout.
FAQs
Can I use a different protein besides tofu?
Absolutely! While tofu is the star here, you can swap in tempeh, chicken strips, or even shrimp for a tasty twist on Spicy Tofu with Creamy Coconut Sauce. Just adjust cooking times as needed for your chosen protein.
Is this recipe very spicy?
The heat level is totally customizable! Start with just one tablespoon of curry paste and taste the sauce—add more if you crave extra fire. You’re the boss of the spice in Spicy Tofu with Creamy Coconut Sauce.
How can I make this dish gluten free?
Easy fix: just be sure to use a gluten-free soy sauce or tamari when making Spicy Tofu with Creamy Coconut Sauce. All the other ingredients are naturally gluten- and dairy-free.
What if I want a thicker sauce?
Let your coconut sauce simmer a bit longer before adding the veggies, or reduce it with the lid off for a few extra minutes at the end. The sauce thickens beautifully for an even richer Spicy Tofu with Creamy Coconut Sauce.
Can I prep any ingredients ahead of time?
Definitely! Press and cube the tofu, slice the bell pepper, and snap the peas ahead. When ready to cook, dinner comes together in a flash—making Spicy Tofu with Creamy Coconut Sauce perfect for meal-prep days or speedy weeknights.
Final Thoughts
If you’re looking to spice up your dinner routine, give this Spicy Tofu with Creamy Coconut Sauce a try! It’s comforting, full of flavor, and guaranteed to win over tofu skeptics. Grab your skillet and get cooking—you’re about to discover your new favorite weeknight meal.
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Spicy Tofu with Creamy Coconut Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan, Gluten-Free
Description
This Spicy Tofu with Creamy Coconut Sauce is a flavorful and satisfying vegan dish that combines crispy tofu with a rich and aromatic coconut curry sauce. Perfect for a quick and delicious weeknight meal!
Ingredients
Tofu:
14 ounces firm tofu (pressed and cubed)
Vegetable oil:
2 tablespoons
Onion:
1 small onion (diced)
Garlic:
3 cloves (minced)
Ginger:
1 tablespoon fresh ginger (grated)
Red Curry Paste:
1–2 tablespoons (adjust to taste)
Coconut Milk:
1 can (14 ounces)
Soy Sauce:
1 tablespoon
Brown Sugar:
1 teaspoon
Red Bell Pepper:
1 (sliced)
Snap Peas:
1 cup
Garnish:
Fresh cilantro, Lime wedges for serving
Instructions
- Cook Tofu: Heat vegetable oil in a large skillet, add cubed tofu, and cook until golden and crispy.
- Sauté Aromatics: In the same skillet, sauté onion, garlic, and ginger until fragrant and softened.
- Add Curry Paste and Coconut Milk: Stir in red curry paste, coconut milk, soy sauce, and brown sugar, bring to a simmer.
- Cook Vegetables: Add red bell pepper and snap peas, cook until vegetables are tender-crisp.
- Combine and Serve: Return tofu to the skillet, toss gently to coat, garnish with cilantro, and serve with lime wedges.
Notes
- Adjust curry paste quantity based on preferred spice level.
- You can swap tofu for tempeh or chicken if desired.
- For a thicker sauce, simmer a few minutes longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
