Spicy Tofu Creamy Coconut

This spicy tofu in creamy coconut sauce has become my weeknight lifesaver whenever I crave something rich and satisfying without hours in the kitchen. The contrast between crispy tofu exterior and the velvety coconut sauce creates an irresistible texture combination that keeps me coming back to this recipe again and again.

I first created this recipe during a particularly busy work week when I needed something quick but refused to compromise on flavor. My skeptical partner now requests this dish weekly calling it the dish that changed his mind about tofu forever.

Ingredients

• Firm or extra firm tofu: The foundation of our dish. Choose the firmest variety you can find and always press it properly to remove excess moisture for the best texture.
• Cornstarch: Creates that magical crispy exterior on our tofu cubes without deep frying. Always toss lightly for best results.
• Full fat coconut milk: Provides the luxurious creamy base for our sauce. Do not substitute light coconut milk as it lacks the richness needed.
• Chili garlic sauce: Delivers complex heat with aromatic garlic notes. Look for the version with visible chili seeds for best flavor.
• Tomato paste: Adds surprising depth and umami. Always use paste rather than sauce for concentrated flavor.
• Smoked paprika: Contributes a subtle smokiness that transforms the dish. Spanish varieties offer the most authentic flavor.
• Maple syrup: Balances the heat with gentle sweetness. Real maple syrup provides better complexity than sugar.

Step-by-Step Instructions

Prepare the tofu:

Cut pressed tofu into 1 inch cubes then sprinkle cornstarch over them in a large bowl tossing gently until all sides are lightly coated. The cornstarch creates a crispy exterior that will hold up beautifully in our sauce.

Achieve perfect crispiness:

Heat oil in a large skillet over medium high heat until shimmering. Add tofu in a single layer without overcrowding ensuring all cubes have space around them. Let each side develop a golden crust before turning approximately 2 minutes per side. Proper spacing and patience here creates restaurant quality results.

Build the flavor base:

In the same pan add garlic and diced bell pepper cooking just until fragrant about 1 minute. The residual oil will be infused with tofu flavor creating an excellent foundation for our sauce.

Create the sauce mixture:

Combine tomato paste chili garlic sauce soy sauce spices and maple syrup in a small bowl before adding to the pan. This pre mixing ensures even distribution of flavors and prevents the tomato paste from clumping.

Develop sauce richness:

Pour coconut milk into the spice mixture whisking continuously to incorporate all ingredients. Allow the sauce to simmer gently for 5 minutes uncovered to thicken slightly and intensify flavors. Watch for small bubbles around the edge rather than a rolling boil.

Marry the components:

Return crispy tofu to the pan gently folding it into the sauce using a silicone spatula to preserve the crispy exterior. Let everything simmer together for 2 3 minutes allowing the tofu to absorb some sauce flavor while maintaining texture contrast.

Save This

The coconut milk is truly the secret star of this recipe. I discovered its transformative power while traveling through Thailand where I learned that allowing it to reduce properly concentrates its natural sweetness creating an almost caramelized quality that elevates everything it touches.

Storage and Reheating

This dish stores beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight making it possibly even more delicious the next day. When reheating add a small splash of water or coconut milk to loosen the sauce as it will thicken considerably when chilled. Gentle stovetop reheating preserves the texture better than microwave methods though both work in a pinch.

Ingredient Substitutions

No coconut milk? Cashew cream makes an excellent alternative providing similar richness without the tropical flavor notes. Simply blend 1 cup soaked raw cashews with 1 cup water until completely smooth. For those avoiding nuts heavy cream works but creates a less authentic flavor profile.

If you cannot find chili garlic sauce create your own by combining 1 tablespoon sriracha 1 teaspoon minced garlic and 1/2 teaspoon rice vinegar. Adjust quantities to match your heat preference. For smokiness without smoked paprika try a drop of liquid smoke or a pinch of chipotle powder.

Serving Suggestions

While jasmine rice makes the traditional pairing consider serving this tofu over cauliflower rice for a lower carb option or with rice noodles for a different textural experience. For a complete meal add steamed broccoli or baby bok choy on the side to absorb the extra sauce. I particularly love serving this with quick pickled vegetables whose bright acidity cuts through the richness of the coconut sauce creating perfect balance.

Common Queries

→ How do I make tofu extra crispy?

Ensure the tofu is well pressed and coated in cornstarch before frying in hot oil. Cook until each side is deeply golden before turning.

→ Can I adjust the spice level?

Yes, control spice by reducing chili flakes or chili garlic sauce to your preference. Add more for an extra kick.

→ What can I serve with this dish?

Pair with steamed rice, noodles, or flatbread to catch the creamy coconut sauce and complement the tofu’s texture.

→ Is there a substitute for coconut milk?

For a lighter version, use light coconut milk or try cashew cream, though the flavor will be slightly different.

→ How can I enhance the flavors?

Finish with chopped green onion, fresh cilantro, or a squeeze of lime to brighten up the final dish before serving.