Zesty Spicy Tofu with Creamy Coconut Sauce Recipe

A culinary adventure where spicy tofu dances with creamy coconut sauce, creating a symphony of flavors that ignite your taste buds.

This vibrant dish merges bold textures and rich ingredients from southeast asian cuisine.

Tender tofu cubes absorb an incredible marinade that promises serious deliciousness.

Each bite brings a perfect balance between heat and smooth, silky coconut undertones.

Small details make this recipe truly special, transforming simple ingredients into something magical.

Fresh herbs and carefully selected spices elevate the entire experience beyond ordinary meals.

You’ll want to gather your ingredients and start cooking right now – trust me, this recipe is about to become your new favorite.

Tasty Matches For Spicy Tofu With Creamy Coconut Sauce Recipe

• Complement with Jasmine Rice: Serve the spicy tofu over fluffy jasmine rice to balance the bold flavors and absorb the creamy coconut sauce. The delicate, fragrant rice provides a perfect neutral base that enhances the dish's spiciness and richness.
• Pair with Crisp White Wine: Select a chilled Riesling or Gewürztraminer to cool down the heat and match the coconut's tropical notes. These slightly sweet, aromatic wines cut through the spiciness while complementing the tofu's creamy texture.
• Add Fresh Cucumber Salad: Create a light cucumber salad with mint and a touch of lime to provide a refreshing contrast to the spicy, rich tofu. The cool, crisp vegetables will help balance the dish's intense flavors and offer a palate-cleansing element.
• Serve with Thai Iced Tea: Brew a classic Thai iced tea with its sweet, creamy profile to soothe the spice and enhance the coconut's tropical essence. The tea's smooth, cold nature will perfectly complement the warm, crispy tofu.

Fun Ways To Switch Up Spicy Tofu With Creamy Coconut Sauce Recipe

• Protein Powerhouse: Swap tofu with grilled chicken breast or tempeh for a different protein source, maintaining the crispy coating technique for a satisfying meal.
• Nutty Crunch Edition: Add chopped roasted cashews or almonds to the cornstarch coating for extra texture and a rich, nutty flavor profile that complements the coconut sauce.
• Mediterranean Herb Remix: Mix dried oregano, thyme, and rosemary into the cornstarch coating, then serve with a tzatziki-inspired sauce instead of the coconut sauce for a Mediterranean-inspired version.
• Spice Level Upgrade: Incorporate cayenne pepper or smoked paprika into the cornstarch coating for those who love an intense heat kick, creating a more fiery version of the original recipe.

Common Questions On Spicy Tofu With Creamy Coconut Sauce Recipe

• Is cornstarch necessary for this recipe?

Yes, cornstarch helps create a crispy exterior on the tofu and prevents it from sticking to the pan while giving a nice golden-brown coating.

• Can I use firm or extra-firm tofu for this dish?

Extra-firm tofu works best because it holds its shape during cooking and creates a crispier texture when fried. Firm tofu can work but might be slightly more delicate.

• How do I know when the tofu is perfectly cooked?

Look for a golden-brown color and crispy edges. The tofu should have a slight crunch when you bite into it, which indicates it’s been cooked correctly and has a nice texture.

• What if I don't have a non-stick skillet?

You can use a cast-iron or regular skillet, but add a bit more oil and be extra careful when flipping the tofu to prevent sticking. A well-seasoned cast-iron pan can work well as an alternative.

Why Spicy Tofu With Creamy Coconut Sauce Recipe Packs A Kick

• Crunch into Crispy Perfection: The cornstarch coating transforms ordinary tofu into golden, crispy bites with an irresistible exterior that delivers a satisfying crunch in every mouthful.
• Quick and Easy Weeknight Wonder: This recipe takes just about 15 minutes from start to finish, making it an ideal solution for busy home cooks who want a delicious meal without spending hours in the kitchen.
• Texture Sensation Delight: The combination of crispy tofu exterior and the anticipated creamy coconut sauce creates a mouth-watering contrast that keeps taste buds excited and wanting more.
• Customizable Protein Power: Tofu serves as a versatile protein that easily absorbs flavors, allowing home cooks to experiment with different seasonings and sauces while maintaining a nutritious meal base.

Everything Needed For Spicy Tofu With Creamy Coconut Sauce Recipe

• Tofu: Soft, protein-rich base that becomes crispy and golden when cooked; firm tofu works best for maintaining shape during frying.

• Cornstarch, Salt: Creates a crispy exterior for the tofu; cornstarch helps achieve a crunchy texture while salt enhances overall flavor.

• Vegetable Oil: Provides high-heat cooking medium for frying tofu; neutral flavor allows tofu's crisp texture to shine.

How To Make Spicy Tofu With Creamy Coconut Sauce Recipe

Step 1: Prepare Tofu Cubes

Grab your tofu block and gently pat it dry using paper towels. Slice the tofu into perfect 1-inch cubes, ensuring each piece is uniform and ready for its flavor adventure.

Step 2: Create Crispy Coating

• Cornstarch
• Salt

Tumble the tofu cubes into the bowl and tenderly toss them until every surface is beautifully coated with the powdery mixture. This magical layer will transform your tofu into crispy golden delights.

Step 3: Sizzle and Brown

Warm a non-stick skillet or wok over medium-high heat. Pour in vegetable oil, allowing it to shimmer and dance. Carefully place the coated tofu cubes into the hot pan. Let them sizzle and transform, flipping occasionally to ensure an even, golden-brown exterior. Cook until each cube develops a gorgeous crisp shell that promises crunch with every bite.

Step 4: Rest and Prepare

Once the tofu reaches a stunning golden color, transfer the cubes to a waiting plate. These crispy morsels will rest momentarily, ready to be dressed in their next flavor adventure.

Smart Tips For Spicy Tofu With Creamy Coconut Sauce Recipe

• Crisp Up Perfectly: Ensure tofu cubes are thoroughly dried with paper towels to achieve maximum crispiness and prevent sogginess during cooking.
• Master Cornstarch Coating: Use a light, even cornstarch layer to create a golden, crunchy exterior that seals in the tofu's moisture and texture.
• Control Oil Temperature: Maintain medium-high heat to guarantee an even, golden-brown crust without burning or undercooking the tofu cubes.
• Rotate for Uniform Browning: Gently flip tofu every couple of minutes to ensure all sides develop an appealing, crisp golden color.
• Drain Excess Oil: Place cooked tofu on a wire rack or paper towels to remove extra oil and maintain its crispy texture.

How To Keep Spicy Tofu With Creamy Coconut Sauce Recipe Good

• Refrigerate: Store leftover tofu in an airtight container and keep in the refrigerator for up to 3-4 days. Separate the tofu from the coconut sauce to maintain its crispy texture.
• Reheating Skillet: Warm the tofu in a skillet over medium heat for 2-3 minutes, turning gently to restore crispiness. Add a splash of oil to prevent sticking and help revive the golden exterior.
• Microwave Option: Reheat tofu in short 30-second intervals, checking between each burst to prevent overcooking. Drizzle a little extra coconut sauce over the top to keep the dish moist and flavorful.
• Freezing Note: While possible to freeze, the tofu's texture might become slightly softer. If freezing, store in a sealed container for up to one month and thaw in the refrigerator before reheating.

Spicy Tofu With Creamy Coconut Sauce Recipe

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4.8 from 32 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Mouthwatering spicy tofu with creamy coconut sauce delivers bold Asian-inspired flavors that dance across your palate. Crispy tofu nestled in silky coconut sauce promises a delightful culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 block (14 oz/400g) extra-firm tofu, pressed and cubed

Seasonings and Coating:

• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 1 teaspoon sugar (optional)

Aromatic and Sauce Ingredients:

• 3 tablespoons vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons red curry paste (adjust for spice level)
• 1 can (14 oz/400ml) coconut milk (full-fat or light)
• 1 tablespoon soy sauce or tamari

Garnish and Serving:

• Fresh cilantro or basil, chopped
• Lime wedges
• Cooked rice or noodles, for serving

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Instructions

1. Thoroughly blot excess moisture from tofu block using clean kitchen towels, ensuring a dry surface for optimal crispy texture.
2. Slice tofu into uniform 1-inch cubes, maintaining consistent size for even cooking and appealing presentation.
3. Create a light coating by gently tumbling tofu pieces with cornstarch and a pinch of salt, allowing each cube to be evenly dusted and sealed.
4. Preheat a non-stick skillet or wok over medium-high heat, adding a thin layer of vegetable oil to create a sizzling cooking surface.
5. Carefully place tofu cubes into the hot pan, arranging them with enough space between pieces to promote thorough browning and prevent steaming.
6. Allow tofu to develop a golden, crisp exterior by flipping periodically, rotating cubes to achieve an even, crunchy finish across all surfaces.
7. Once tofu reaches a rich, amber color and develops a satisfying crackly texture, transfer pieces to a paper towel-lined plate to drain excess oil.

Notes

• Thoroughly pat tofu dry to achieve maximum crispiness and prevent excess moisture during frying.
• Use extra-firm tofu for best texture and structural integrity when cooking at high temperatures.
• Shake off excess cornstarch after coating to ensure even and light golden-brown exterior without clumping.
• For gluten-free option, replace cornstarch with rice flour or arrowroot powder for similar crispy results.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 2g
• Sodium: 600mg
• Fat: 36g
• Saturated Fat: 28g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 0mg