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
