Spicy Tofu with Coconut

This Spicy Tofu with Creamy Coconut Sauce offers a bold and exciting meal that perfectly balances crispy, golden tofu with a rich, flavorful coconut sauce infused with red curry paste, sambal oelek, and fresh aromatics. This dish is a vibrant fusion inspired by Southeast Asian flavors and is great for anyone looking to enjoy plant-based cooking with plenty of heat and creaminess.

I first made this on a whim during a craving for something spicy and creamy. It quickly became a family favorite, with people requesting it repeatedly for its satisfying contrast of textures and deep, bold flavors.

Ingredients

• Super firm or firm tofu: 20 to 22 ounces chosen for its ability to hold shape and crisp well when pan-fried pressing extra-firm tofu removes moisture for better texture
• Canola or vegetable oil: frying tofu ensuring a high smoke point and neutral flavor
• Coconut oil: preferred for its aroma and richness in the sauce
• Shallots: thinly sliced to add a sweet, mild onion base that softens beautifully
• Fresh ginger: minced to impart warmth and spice to the sauce
• Full-fat coconut milk: creates the creamy texture and subtle sweetness essential for this dish
• Sambal oelek: provides a bright, fiery heat that defines the dish’s spicy character
• Red curry paste: adds depth and complexity with a blend of spices and aromatics typical of Thai cooking
• Coconut sugar or brown sugar: balances heat with gentle sweetness
• Ground coriander: adds a fragrant earthiness, optional but recommended
• Kosher salt: enhances and balances all the other flavors
• Optional garnishes: include sliced scallions, red pepper flakes for extra heat, and toasted sesame seeds for crunch and nuttiness

Step-by-Step Instructions

Prepare the Tofu:

Remove tofu from the packaging and pat dry thoroughly. If using extra-firm tofu, wrap in paper towels and press under a weighted plate for 20 minutes to expel excess moisture. Cut tofu into even 1-inch cubes to ensure uniform cooking and crisping.

Pan Fry the Tofu:

Heat 2 tablespoons of oil in a large non-stick or cast iron skillet over medium-high heat. Once hot, add tofu cubes in a single layer without crowding. Sprinkle lightly with kosher salt. Fry for about 3 minutes per side or until each face is golden brown and crisp, turning gently. Work in batches if necessary to avoid steaming the tofu. Set cooked tofu aside on a plate.

Make the Sauce:

In a skillet over medium heat, warm 2 tablespoons of coconut oil until shimmering. Add thinly sliced shallots and stir frequently to soften them evenly over about 5 minutes without browning. Add minced ginger and cook for another minute until fragrant. Stir in full-fat coconut milk, followed by sambal oelek, red curry paste, ground coriander if using, salt, and coconut sugar. Simmer for 3 to 4 minutes, stirring gently until the sauce thickens slightly and flavors meld together.

Combine and Serve:

Turn off heat and gently toss the crispy tofu into the warm sauce, coating each cube evenly without breaking them up. Transfer to a serving dish and garnish with sliced scallions, a sprinkle of red pepper flakes, and toasted sesame seeds if desired. Serve immediately over jasmine rice or alongside your favorite vegetables.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Keeping tofu and sauce separate extends tofu’s crispiness. When reheating, gently re-crisp tofu in a hot skillet before adding the sauce to maintain texture. Add a splash of coconut milk when reheating if sauce feels too thick.

Ingredient Substitutions

Super firm tofu is best, but extra-firm works well if pressed. For a different heat profile, replace sambal oelek with chili garlic sauce or sriracha though these slightly change the flavor. If coconut oil isn’t available, neutral oils like vegetable or canola can be substituted though they lack coconut aroma. Use light coconut milk in a pinch, but sauce will be thinner and less rich.

Serving Suggestions

Serve over jasmine rice to soak up the flavorful sauce or coconut rice for added creaminess. Alternatively, try rice noodles or soba noodles for different textures. Roasted asparagus, steamed broccoli, or a crisp vegetable stir-fry complement the dish nicely. Top with fresh herbs like cilantro or Thai basil for brightness and toasted sesame seeds or crushed peanuts for added crunch.

Cultural Context

This recipe draws inspiration from Thai cuisine and Southeast Asian flavor profiles where coconut milk, chili pastes, and fresh aromatics are staples. The use of red curry paste and sambal oelek provides layers of complex heat and sweetness typical of dishes from this region, offering a comforting yet bold taste experience rooted in traditional cooking methods adapted for home cooks.

Pro Tips

• Always press extra-firm tofu to ensure the crispiest edges and prevent a soggy texture
• Do not overcrowd your pan when frying tofu to get an even golden crust and avoid steaming
• Toast garnishes like sesame seeds or scallions briefly to boost flavor and add crunch to the final presentation

Common Recipe Questions

→ Can I prepare this dish ahead of time?

Yes, you can cook the tofu and sauce separately in advance. Store them apart to keep the tofu crisp, then combine and warm just before serving.

→ What type of tofu works best here?

Super firm or firm tofu is ideal. Press extra-firm tofu for about 20 minutes to remove moisture and ensure a crispy texture when pan-frying.

→ How can I adjust the spice level?

Modify the amount of sambal oelek to suit your taste—start with 2 tablespoons for mild, 3 for medium, and increase for more heat.

→ What are good vegetables to include?

Broccoli, asparagus, green beans, snow peas, and bok choy complement the dish well, either as sides or stirred into the sauce.

→ How do I keep the tofu crispy after cooking?

Avoid overcrowding the pan during frying to allow tofu cubes space to brown evenly. Store tofu separately from sauce if not serving immediately.

→ What can I use instead of sambal oelek?

Chili garlic sauce or sriracha can be suitable alternatives, offering similar heat and flavor profiles.