Spicy Tofu Creamy Coconut Sauce (Printable Version)
# What You’ll Need:
01 -
14 oz (400 g) firm or extra-firm tofu, pressed and cubed
02 -
2 tablespoons cornstarch
03 -
2 tablespoons vegetable oil
04 -
1 can (13.5 oz) full-fat coconut milk
05 -
2 tablespoons soy sauce or tamari
06 -
1 tablespoon chili garlic sauce
07 -
1 tablespoon tomato paste
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon chili flakes (adjust to taste)
11 -
1 teaspoon maple syrup or brown sugar
12 -
2 cloves garlic, minced
13 -
1 small red bell pepper, finely diced
14 -
Green onions, chopped (for garnish)
15 -
Salt and pepper, to taste
16 -
Optional: fresh cilantro, squeeze of lime
# Steps to Follow:
01 -
Press and cut the tofu into cubes, then coat lightly with cornstarch.
02 -
Pan-fry the tofu in vegetable oil over medium-high heat until all sides are golden and crispy. Remove and set aside.
03 -
Sauté garlic and diced red bell pepper in the same pan over medium heat until fragrant and softened.
04 -
Whisk together tomato paste, chili garlic sauce, soy sauce, smoked paprika, cumin, chili flakes, and maple syrup.
05 -
Pour in coconut milk, whisking well. Simmer gently for about 5 minutes until slightly thickened.
06 -
Return the tofu to the skillet, tossing gently to coat in the sauce. Simmer for another 2–3 minutes.
07 -
Garnish with chopped green onions, cilantro (optional), and a squeeze of lime before serving. Serve immediately with rice, noodles, or flatbread.