Spicy Tofu with Creamy Coconut Curry Sauce
Pan-fried tofu cubes coated in a spiced coconut sauce made with red curry paste, sambal oelek, and coconut milk. The tofu is crisped on multiple sides before tossing with the creamy sauce. Serve over jasmine rice with roasted vegetables for a Southeast Asian-inspired meal.
Ingredients
- 2 tbsp canola oil, neutral oil, or vegetable oil
- 1 tsp kosher salt, for tofu
- 20 oz super firm tofu
- 1 cup shallots, thinly sliced
- 2 tbsp coconut oil
- 2 tbsp ginger, minced
- 1 cup full-fat canned coconut milk
- 4 tsp red curry paste
- 3 tbsp sambal oelek
- 1 ½ tsp coconut sugar
- 1 ½ tsp kosher salt
- 1 tsp ground coriander(optional)
- scallions, for garnish
- red pepper flakes, for garnish
- sesame seeds, toasted, for garnish
Instructions
- 1
Cut tofu into 1-inch cubes. Pat dry with towel if excess liquid is present.
- 2
Heat oil in large non-stick pan over medium-high heat. Add tofu and cook in batches if needed. Sprinkle with salt and pan fry about 3 minutes until bottom is golden. Flip and fry other side until golden. Continue flipping and salting each side as it browns, frying at least 4 sides total.
- 3
Heat coconut oil in large skillet over medium to medium-low heat. Add shallots and cook 4 to 5 minutes, stirring often to prevent burning.
- 4
Add ginger and cook 30 seconds to 1 minute until aromatic.
- 5
Add coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar. Increase heat to medium-high and simmer 3 to 4 minutes.
- 6
Remove from heat and add fried tofu. Toss to coat with sauce. Transfer to serving dish and garnish with scallions, red pepper flakes, and toasted sesame seeds. Serve with jasmine rice and roasted vegetables.
Tips
Pat tofu dry before cubing to remove excess moisture for better browning.
Cook tofu in batches if pieces don't fit comfortably in the pan to ensure even browning on all sides.
Stir shallots frequently while cooking to prevent them from burning.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop.
Prepare tofu cubes and pat dry up to 1 day ahead. Make sauce up to 1 day ahead and reheat before serving. Pan-fry tofu just before serving for best texture.
Over jasmine rice with roasted asparagus, blanched broccoli, or other vegetables.
Common Mistakes
Skip patting tofu dry to avoid steaming instead of crisping during pan-frying.
Avoid overcrowding the pan when cooking tofu to prevent steaming and ensure golden browning.
Do not skip stirring shallots to avoid charring and bitter flavors.