Spicy Tofu with Coconut Sauce (Vegan Dinner)
Spicy Tofu with Creamy Coconut Sauce is a bold and satisfying vegan dinner made with crispy tofu simmered in a rich coconut curry sauce with sambal, ginger, and shallots.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Tofu (super firm) – 10–20 oz
Oil (canola or vegetable) – 2 tbsp
Kosher salt – a few pinches
Coconut oil – 2 tbsp
Shallots – 1 cup, thinly sliced
Ginger – 1.5 tbsp, minced
Coconut milk – 1 cup
Sambal oelek – 2–3 tbsp
Red curry paste – 1.5 tbsp
Brown sugar – 1.5–3 tsp
Ground coriander (optional) – 1 tsp
Garnish: scallions, red pepper flakes, sesame seeds
Instructions
- Press tofu to remove excess moisture, then cube and fry in oil with a pinch of salt until golden brown.
- Heat coconut oil in a pan and sauté shallots until soft, then add ginger and cook until fragrant.
- Stir in coconut milk, sambal oelek, red curry paste, brown sugar, and ground coriander. Simmer gently.
- Add the fried tofu and stir until well coated in the sauce.
- Remove from heat, garnish with scallions, red pepper flakes, and sesame seeds, and serve with rice.
Notes
Adjust the spice level by increasing or decreasing the sambal oelek. Leftovers keep well refrigerated for up to 3 days.