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Spicy Tofu in Creamy Coconut Sauce

A bold, vegan-friendly dish featuring crispy tofu simmered in a creamy coconut curry sauce with garlic, ginger, and red chili.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Tofu
  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil for frying
  • salt pinch
Creamy Coconut Sauce
  • 1 tbsp oil for sauce
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp Thai red curry paste
  • 13.5 oz coconut milk full-fat
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 2 tsp brown sugar
  • 0.5 tsp red chili flakes adjust to taste
Garnish
  • chopped cilantro for topping
  • coconut cream drizzle

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Spatula
  • Measuring spoons

Method
 

  1. Press tofu to remove excess water, then cut into cubes.
  2. Toss tofu with cornstarch and salt until evenly coated.
  3. Fry tofu until golden and crispy, then set aside.
  4. In the same pan, sauté garlic and ginger in oil until fragrant.
  5. Add red curry paste and cook 1 minute.
  6. Pour in coconut milk and stir until smooth.
  7. Add soy sauce, lime juice, brown sugar, and chili flakes. Simmer 5–7 minutes.
  8. Return tofu to pan, stir to coat, and simmer 3–5 minutes.
  9. Garnish with cilantro and coconut cream, serve hot over rice.

Notes

Add bell pepper or spinach for extra color and nutrients. Adjust chili to desired spice level.