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Spicy Tofu in Creamy Coconut Sauce Recipe

Spicy Tofu in Creamy Coconut Sauce Recipe
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★★★★★

4.8 from 6 reviews

This Spicy Tofu in Creamy Coconut Sauce is a flavorful vegan dish featuring crispy tofu cubes simmered in a rich and spicy coconut milk sauce. Infused with chili garlic, smoked paprika, and cumin, it’s perfect for those craving a hearty, plant-based meal with a kick. Ideal served over rice, noodles, or with flatbread, this dish balances creamy sweetness with bold heat for a satisfying dinner.

Ingredients

Scale

Tofu

  • 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil

Sauce and Flavorings

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1 teaspoon maple syrup or brown sugar
  • 2 cloves garlic, minced
  • 1 small red bell pepper, finely diced
  • Salt and pepper, to taste

Garnish

  • Green onions, chopped (for garnish)
  • Optional: fresh cilantro, squeeze of lime

Instructions

  1. Prepare the tofu: Press the tofu to remove excess moisture and cut it into cubes. Lightly coat each tofu cube with cornstarch, which helps achieve a crispy texture when fried.
  2. Fry the tofu: Heat vegetable oil in a large skillet over medium-high heat. Pan-fry the tofu cubes, turning them occasionally, until all sides are golden brown and crispy. Remove the tofu from the pan and set aside.
  3. Sauté aromatics: In the same skillet, reduce heat to medium and add the minced garlic and diced red bell pepper. Cook until fragrant and the peppers soften, about 3-4 minutes.
  4. Mix the sauce: In a bowl, whisk together tomato paste, chili garlic sauce, soy sauce, smoked paprika, ground cumin, chili flakes, and maple syrup until well combined.
  5. Add coconut milk: Pour the coconut milk into the skillet with the sautéed garlic and peppers. Whisk in the prepared sauce mixture and bring to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
  6. Combine tofu and sauce: Return the crispy tofu to the skillet and gently toss to coat the tofu evenly in the creamy coconut sauce. Simmer for another 2-3 minutes to let the flavors meld.
  7. Garnish and serve: Remove from heat and garnish with chopped green onions, fresh cilantro, and a squeeze of lime if using. Serve immediately over rice, noodles, or with flatbread for a complete meal.

Notes

  • Press tofu well to ensure maximum crispiness when frying.
  • Adjust chili flakes and chili garlic sauce to control spiciness according to preference.
  • Full-fat coconut milk gives the best creamy texture; light coconut milk can be used but will be less rich.
  • For gluten-free option, use tamari instead of soy sauce.
  • Can be prepared ahead by cooking tofu separately and reheating in sauce.
  • Leftovers store well refrigerated for up to 3 days.

Nutrition

Keywords: spicy tofu, creamy coconut sauce, vegan dinner, tofu recipe, coconut milk tofu, plant-based main course, Asian tofu dish

Find it online: https://leofoster.com/spicy-tofu-in-creamy-coconut-sauce-recipe/