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.
Ingredients
Scale
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
Instructions
- Thoroughly blot excess moisture from tofu block using clean kitchen towels, ensuring a dry surface for optimal crispy texture.
- Slice tofu into uniform 1-inch cubes, maintaining consistent size for even cooking and appealing presentation.
- 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.
- Preheat a non-stick skillet or wok over medium-high heat, adding a thin layer of vegetable oil to create a sizzling cooking surface.
- Carefully place tofu cubes into the hot pan, arranging them with enough space between pieces to promote thorough browning and prevent steaming.
- Allow tofu to develop a golden, crisp exterior by flipping periodically, rotating cubes to achieve an even, crunchy finish across all surfaces.
- 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