Spicy Tofu in Creamy Coconut Sauce – A Rich, Flavor-Packed Vegan Delight
There’s something undeniably satisfying about a dish that’s creamy, spicy, and deeply aromatic — and Spicy Tofu in Creamy Coconut Sauce is just that. This comforting, plant-based meal brings together the silky smoothness of coconut milk, the heat of red curry paste, and the delicate texture of crispy tofu, all simmered to perfection in one skillet.
If you love Southeast Asian-inspired flavors or simply want a wholesome weeknight meal that’s rich, filling, and incredibly flavorful, this recipe will become a staple in your kitchen. It’s fast, fresh, and easy — and completely dairy-free.
Why You’ll Fall in Love with This Recipe
- 100% Vegan and Dairy-Free: No cream or butter — coconut milk creates that luscious, silky texture.
- Perfectly Spiced: Just the right kick from red curry paste, garlic, and chili flakes.
- High Protein: Tofu provides a lean, plant-based protein source that soaks up every bit of flavor.
- Ready in 30 Minutes: Perfect for busy weeknights when you want something cozy yet quick.
- One-Pan Wonder: Minimal dishes, maximum satisfaction.
This dish is a modern comfort food masterpiece, merging simplicity with bold Thai-inspired flavors in a single creamy, crave-worthy meal.
Ingredients
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil (like canola or avocado oil)
- Pinch of salt
For the Creamy Coconut Sauce:
- 1 tbsp oil (for sauce)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1–2 tsp brown sugar (to balance heat)
- ½ tsp red chili flakes (adjust to spice preference)
- Salt to taste
Optional Add-ins:
- 1 red bell pepper, sliced
- 1 cup baby spinach or kale
- ¼ cup chopped cilantro for garnish
Instructions
- Prep the Tofu:
Drain the tofu and press for 10–15 minutes to remove excess water. Cut into bite-size cubes and pat dry. - Coat & Crisp:
In a bowl, toss tofu cubes with cornstarch and a pinch of salt until evenly coated. - Fry the Tofu:
Heat 2 tbsp oil in a large non-stick skillet over medium-high heat. Fry tofu until golden and crispy on all sides (about 7–8 minutes). Remove from the pan and set aside. - Sauté Aromatics:
In the same pan, add 1 tbsp oil. Add garlic and ginger and sauté until fragrant (30 seconds). - Add the Curry Paste:
Stir in red curry paste and cook for 1 minute to release its aroma. - Pour in Coconut Milk:
Add the full can of coconut milk and stir until curry paste is fully combined and sauce is smooth. - Season & Simmer:
Stir in soy sauce, lime juice, brown sugar, and red chili flakes. Let simmer gently for 5–7 minutes to thicken slightly. - Add Tofu & Veggies:
Return the crispy tofu to the pan along with any optional veggies like bell pepper or spinach. Simmer 3–5 minutes, stirring occasionally until tofu is fully coated in sauce. - Taste & Adjust:
Add salt, lime, or chili to taste. - Serve Hot:
Spoon over steamed jasmine rice or noodles. Garnish with chopped cilantro and a swirl of coconut cream for that final restaurant-style touch.
Spicy Tofu in Creamy Coconut Sauce
Ingredients
Equipment
Method
- Press tofu to remove excess water, then cut into cubes.
- Toss tofu with cornstarch and salt until evenly coated.
- Fry tofu until golden and crispy, then set aside.
- In the same pan, sauté garlic and ginger in oil until fragrant.
- Add red curry paste and cook 1 minute.
- Pour in coconut milk and stir until smooth.
- Add soy sauce, lime juice, brown sugar, and chili flakes. Simmer 5–7 minutes.
- Return tofu to pan, stir to coat, and simmer 3–5 minutes.
- Garnish with cilantro and coconut cream, serve hot over rice.
Notes
Flavor Tips
- Use full-fat coconut milk: Light coconut milk won’t give you the same creamy consistency.
- Double the curry paste for more heat: If you’re a spice lover, don’t hold back!
- Balance is key: Adjust sugar and lime juice to find your perfect blend of sweet, spicy, and tangy.
- Tofu texture trick: Pressing and coating tofu in cornstarch before frying gives it that addictive crispy shell.
- Make it saucier: Add ¼ cup vegetable broth for a thinner curry consistency.
Variations
- Tofu Swap: Replace tofu with chickpeas or tempeh for a different protein twist.
- Veggie Boost: Add snow peas, broccoli, mushrooms, or carrots for extra nutrition.
- Peanut Twist: Stir in 1 tbsp peanut butter for a Thai-inspired satay-style sauce.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
- Coconut Lemongrass Upgrade: Add lemongrass paste for a zesty Southeast Asian flavor kick.
Serving Suggestions
- Serve with steamed jasmine rice, brown rice, or rice noodles for a wholesome meal.
- Add lime wedges on the side for a fresh, citrusy contrast.
- Pair with a simple cucumber salad to cool the palate.
- For a full dinner spread, serve alongside spring rolls or mango sticky rice for dessert.
Storage & Meal Prep
This spicy tofu dish is ideal for meal prepping:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze portions for up to 2 months.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of coconut milk to loosen the sauce.
Pro Tip: The sauce gets even more flavorful overnight — perfect for next-day lunches!
Fun Fact
Coconut-based curries like this one are a cornerstone of Southeast Asian cooking — particularly Thai cuisine — known for balancing spicy, sweet, sour, and salty flavors. Coconut milk has been used for centuries not only as a creamy base but also as a way to temper the heat from chili-based curries.
This vegan adaptation captures that same essence, bringing together global flavors in a simple, plant-based format that’s comforting yet sophisticated.
Why This Dish Works
The beauty of Spicy Tofu in Creamy Coconut Sauce lies in its harmony of textures and flavors — crispy tofu, silky coconut cream, spicy curry paste, and fragrant herbs. It’s proof that plant-based eating can be deeply indulgent, satisfying, and full of depth.
It’s not just dinner — it’s an aromatic experience that transports you straight to a cozy café in Bangkok or a beachside hut in Bali.
Nutrition (Per Serving)
- Calories: 420
- Protein: 16g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 6g
