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Spicy Tofu with Creamy Coconut Sauce is one of those weeknight dinners I turn to when I want big flavors without much fuss. The tofu gets golden and crisp soaking up a fragrant coconut sauce that is both fiery and silky. Every bite is layered with just the right mix of heat and sweetness—a combination that won over even my pickiest eaters.
My first time making this dish was when I was craving takeout but the weather was too dreary to leave home. Now I keep cans of coconut milk and a block of tofu in my pantry just for it. Even my friends who think tofu is boring have gone back for seconds.
Ingredients
- Super firm or firm tofu: Creates the best texture for crisp bites so choose tofu that feels dense and springy when squeezed gently
- Neutral oil: Like canola or vegetable works well to fry up the tofu without overpowering the sauce
- Kosher salt: Brings out depth and balances the spice notes
- Coconut oil: In the sauce adds flavor and richness but any oil will do if needed
- Shallots: Make the sauce sweet and aromatic so look for shiny skins and firmness at the store
- Fresh ginger: Brightens the whole dish so seek out plump pieces with smooth skin
- Full fat canned coconut milk: Is best for the creamiest sauce so shake the can before opening
- Sambal oelek: Brings the ideal level of spice so use more or less to your heat preference and check for vibrant color before buying
- Red curry paste: Gives warmth and complexity so go for your favorite brand that is not too sugary
- Coconut or brown sugar: Tones down the spice and rounds out the flavors so use more if you like a milder finish
- Ground coriander: Is optional for a slight citrus undertone so sniff for a fresh aroma before using
- Toasted sesame seeds and scallions: Make a flavorful finish so try to use them if you have them on hand
Instructions
- Prepare and Cube the Tofu:
- Remove your tofu from the package and gently squeeze with a kitchen towel to draw out extra moisture. Slice into cubes about one inch thick. This helps your tofu hold its shape and ensures a golden flaky crust.
- Brown the Tofu:
- Set a large nonstick or cast iron skillet over medium high heat. Pour in the neutral oil then carefully add the tofu pieces to the hot pan. Make sure not to crowd them or the cubes will steam instead of browning. Sprinkle a pinch of salt over the tofu at this stage. Let them cook undisturbed for about three minutes until the bottoms are golden. Flip and brown one or two more sides for an even crust. I usually stick to browning two sides on weeknights and more if I want extra crunch.
- Transfer the Tofu:
- Once your cubes are golden and crisp turn off the heat and move the tofu to a plate so they stay tender inside. Cook another batch if needed and add a bit more oil if the pan seems dry.
- Caramelize the Aromatics:
- Add coconut oil to a wide skillet over medium to medium low heat. Drop in your thinly sliced shallots and stir frequently so they soften and sweeten without burning. After four to five minutes when the shallots are translucent and starting to melt add the minced ginger. Stir just until the kitchen smells warm and gingery.
- Simmer the Coconut Sauce:
- Pour in the coconut milk followed by sambal oelek curry paste sugar coriander and salt. Stir well and raise the heat to medium high. Let the sauce simmer for three to four minutes so it thickens a little and pulls together all those bold flavors.
- Finish and Serve:
- Turn off the heat and gently fold your fried tofu into the sauce making sure every piece is well coated. Taste for seasoning and adjust with more salt or sugar if you like. Pile the saucy tofu onto a serving plate. Sprinkle on scallions red pepper flakes or sesame seeds for a pop of color. This is made for serving over steamed jasmine rice with crunchy roasted veggies alongside.
The creamy coconut milk is my favorite here because it ties together all the spice and fragrance without feeling heavy. I will never forget the night we made it for friends who swore they did not like tofu and watched those bowls empty right down to the last drop.
Storage tips
Keep any leftovers in an airtight container in the fridge for up to four days. The sauce holds beautifully and thickens a bit so even lunch the next day tastes amazing. Just reheat gently on the stove with a splash of water or coconut milk.
Ingredient substitutions
Tempeh works well in place of tofu if you like a nuttier bite. You can use yellow onion instead of shallots if that is what you have available. Thai chili paste can replace sambal oelek if you like a brighter spice and any light brown sugar works for sweetness.
Serving suggestions
Steamed jasmine or brown rice makes a perfect base for soaking up all that sauce. Try adding wok-tossed greens like bok choy or broccolini for color and crunch. For freshness add a quick cucumber salad on the side.
Cultural or historical context
This recipe borrows bold flavors from Southeast Asian kitchens where creamy coconut bases and chili pastes often meet in quick weeknight meals. Tofu is a staple protein in vegetarian Thai and Indonesian home cooking and sambal oelek provides the punchy spice classic to so many dishes.
Seasonal Adaptations
Add diced bell peppers or snap peas in spring to brighten the plate. A handful of chopped kale or spinach wilts beautifully into the sauce for fall. In winter serve with roasted root vegetables for heartiness.
Success Stories
I have brought this dish to potlucks and always had someone ask for the recipe. Once I scaled up the sauce for a vegan version of nachos and it was devoured before anything else on the snack table.
Freezer Meal Conversion
Freeze just the sauce ahead of time in a zip top bag and pan fry the tofu fresh when you are ready to enjoy. The sauce keeps well frozen for two months and makes for a near instant dinner with rice.
This dish is sure to become a weeknight favorite full of flavor and flexibility. Try it soon and watch everyone go back for seconds.
Recipe FAQs
- → What type of tofu works best?
Super firm or firm tofu gives the best texture when pan frying, holding up well and staying crisp outside.
- → Can I make the dish less spicy?
Adjust heat by reducing sambal oelek or using a mild red curry paste. Add coconut milk to mellow the flavor further.
- → Is pressing tofu necessary?
If your tofu isn't super firm, gently press or blot excess liquid before cubing to help it brown better in the pan.
- → What sides pair well?
Serve with steamed jasmine rice, roasted asparagus, or broccoli to round out the meal.
- → Can this dish be made ahead?
The tofu and sauce can be prepared in advance and gently reheated. Add garnishes just before serving for freshness.