Description
This Spicy Tofu Coconut Sauce features crispy tofu and colorful vegetables enveloped in a creamy coconut curry sauce. It’s a flavorful and satisfying dish that pairs perfectly with rice or quinoa, making it an ideal choice for a hearty meal.
Ingredients
Scale
- 1 block (14 oz) firm tofu
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Press the tofu by wrapping it in a clean kitchen towel or paper towels, placing a heavy object on top for 15-20 minutes to remove excess moisture.
- Cut the pressed tofu into bite-sized cubes (about 1-inch pieces).
- In a large skillet, heat the vegetable oil over medium-high heat. Add the tofu cubes in a single layer and cook undisturbed for 5-7 minutes until golden brown on one side.
- Flip the tofu cubes to brown the other sides for another 5-7 minutes. Once golden and crispy, remove from the skillet and set aside on a plate lined with paper towels.
- In the same skillet, add more oil if needed and sauté the chopped onion for 3-4 minutes until translucent.
- Add the minced garlic and grated ginger, cooking for another minute without burning.
- Stir in the red curry paste, cooking for about 2 minutes to release the flavors.
- Pour in the coconut milk, stirring to combine.
- Add the soy sauce, lime juice, and brown sugar, stirring until the sugar dissolves. Let the sauce simmer for about 5 minutes to thicken slightly.
- Add the sliced red bell pepper and snap peas (or green beans) to the sauce, cooking for 3-4 minutes until tender but vibrant.
- Gently fold in the crispy tofu cubes, ensuring they are well coated. Simmer for another 2-3 minutes to allow the tofu to absorb the flavors.
- Taste the sauce and adjust seasoning if necessary, adding more curry paste for spice or coconut milk to mellow it out.
- Serve the spicy tofu coconut sauce over a bed of fluffy rice or quinoa.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of red curry paste based on your spice preference.
- This dish can be made ahead of time and reheated, but the tofu may lose some crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes