Description
Spicy Tofu with Creamy Coconut Sauce is a vibrant and satisfying dish that combines crispy tofu with a luscious, spicy coconut sauce. Perfect for busy weeknights or special gatherings, this dish is not only quick to prepare but also bursting with bold flavors. The creamy sauce melds perfectly with the spicy kick from sambal oelek and red curry paste, making it an unforgettable culinary experience. Serve it over fluffy jasmine rice or alongside your favorite vegetables for a complete meal that caters to vegan diets and pleases everyone at the table.
Ingredients
Scale
- 20 to 22 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil
- 1 cup full-fat canned coconut milk
- 3 to 4 tablespoons sambal oelek (adjust for spice level)
- 4 teaspoons red curry paste
- 1 cup thinly sliced shallots
- 2 tablespoons minced ginger
Instructions
- Press the tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
- Heat oil in a large non-stick pan over medium-high heat and fry the tofu until golden and crispy on all sides.
- In a separate skillet, sauté shallots and ginger, then stir in coconut milk, sambal oelek, red curry paste, salt, and sugar. Simmer for a few minutes.
- Add the fried tofu to the sauce, gently coating it before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg