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–+ servings

Spicy Tofu with Creamy Coconut Sauce

A delightful and flavorful dish featuring crispy tofu coated in a spicy, creamy coconut sauce, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Tofu
  • 14 oz firm tofu pressed and cubed
  • 2 tbsp cornstarch for coating
  • 1 tbsp vegetable oil for frying
Spicy Coconut Sauce
  • 1 can coconut milk full fat
  • 2 tbsp red curry paste adjust to taste
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp maple syrup or agave syrup
  • 1 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 1 inch ginger fresh, grated
Garnish
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp sesame seeds toasted

Method
 

Prepare the Tofu
  1. Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.
  2. Toss the cubed tofu in cornstarch until evenly coated.
Cook the Tofu
  1. Heat vegetable oil in a frying pan over medium-high heat.
  2. Add the tofu cubes and fry until golden brown and crispy on all sides, about 10 minutes. Remove from pan and set aside.
Make the Sauce
  1. In the same pan, add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
  2. Stir in the coconut milk, red curry paste, soy sauce, maple syrup, and lime juice. Bring to a simmer.
  3. Cook for 5 minutes until the sauce thickens slightly.
Combine and Serve
  1. Add the crispy tofu back into the pan with the sauce and toss to coat.
  2. Serve hot, garnished with chopped cilantro and toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 15gFiber: 3gSugar: 5g

Notes

Serve with steamed rice or quinoa for a complete meal.

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