Spicy Tofu Creamy Coconut (Printer-Friendly Version)
Crispy tofu meets a rich, spicy coconut sauce with ginger and shallots for a vibrant, satisfying dish.
# Required Ingredients:
→ Tofu
01 -
600 to 625 grams super firm or firm tofu
02 -
30 milliliters canola or vegetable oil
03 -
Pinch of kosher salt
→ Sauce
04 -
30 milliliters coconut oil
05 -
150 grams shallots, thinly sliced
06 -
30 grams ginger, minced
07 -
240 milliliters full-fat coconut milk
08 -
45 to 60 milliliters sambal oelek (adjust to taste)
09 -
20 milliliters red curry paste
10 -
7 grams coconut sugar or brown sugar
11 -
1 gram ground coriander (optional)
12 -
6 grams Diamond Crystal kosher salt or 3 grams table salt, adjusted to taste
→ Optional Garnishes
13 -
Sliced scallions
14 -
Red pepper flakes
15 -
Toasted sesame seeds
# Step-by-Step Instructions:
01 -
Remove tofu from packaging and pat dry. If using extra-firm tofu, wrap in paper towels and press under a weighted plate for 20 minutes. Cut into uniform 2.5 cm cubes.
02 -
Heat 30 milliliters of oil in a large non-stick pan over medium-high heat. Arrange tofu cubes in a single layer and sprinkle with a pinch of kosher salt. Fry for approximately 3 minutes per side until golden and crisp, working in batches if necessary. Set aside.
03 -
In a skillet, heat 30 milliliters coconut oil over medium heat. Add sliced shallots and cook, stirring frequently, until softened, about 5 minutes. Add minced ginger and cook until fragrant, about 1 minute. Stir in coconut milk, sambal oelek, red curry paste, ground coriander if using, salt, and sugar. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
04 -
Turn off heat and gently fold the crispy tofu into the sauce until evenly coated.
05 -
Transfer to a serving dish and garnish with scallions, red pepper flakes, and toasted sesame seeds as desired. Serve hot with jasmine rice or your preferred side.
# Handy Cooking Tips:
01 -
Press tofu properly to remove moisture for optimal crispiness. Adjust sambal oelek quantity to control spice level. Use full-fat coconut milk for creamy texture. Avoid overcrowding the pan when frying tofu.