Spicy Tofu Creamy Coconut Sauce

This spicy tofu in creamy coconut sauce transforms humble ingredients into a restaurant-worthy meal in just 35 minutes. The contrast between crispy tofu and velvety coconut sauce creates a textural delight that satisfies even the heartiest appetites while remaining completely plant-based.

I discovered this recipe during a cooking rut when I needed something exciting yet doable. Now it appears on our table at least twice monthly, and my formerly tofu-skeptical partner requests it specifically when we have dinner guests.

Ingredients

• Firm tofu: provides the perfect texture foundation absorbs flavors beautifully when pressed properly
• Cornstarch: creates that coveted crispy exterior without deep frying
• Full fat coconut milk: delivers unmatched creaminess essential for the luxurious sauce
• Chili garlic sauce: brings complex heat that regular hot sauce simply cannot match
• Tomato paste: adds surprising depth and umami richness to balance the coconut
• Smoked paprika: introduces subtle smokiness that transforms the entire dish
• Maple syrup: balances heat with just enough sweetness to round everything out

Step-by-Step Instructions

Prepare the Tofu:

Press tofu between paper towels with a heavy book for at least 15 minutes to remove excess moisture. Cut into 3/4 inch cubes for the ideal texture. Toss gently with cornstarch until lightly coated all over, shaking off any excess powder for the perfect crisp.

Create the Crispy Base:

Heat vegetable oil in a large skillet until shimmering but not smoking. Arrange tofu cubes with space between each piece to prevent steaming. Cook undisturbed for 2 minutes per side until golden brown and crispy on all edges. Transfer to a paper towel lined plate.

Build the Flavor Foundation:

In the same pan, add a touch more oil if needed. Sauté garlic and red bell pepper for 3 minutes until softened and aromatic. The fond from the tofu will infuse these ingredients with extra flavor while the garlic becomes fragrant but not browned.

Create the Sauce:

Whisk together tomato paste, chili garlic sauce, soy sauce, smoked paprika, cumin, chili flakes, and maple syrup in a small bowl until smooth. Pour this mixture into the pan with the aromatics and stir constantly for 30 seconds to activate the spices.

Develop the Creaminess:

Pour coconut milk into the pan slowly while whisking continuously to prevent lumps. Allow the sauce to come to a gentle simmer over medium low heat. Continue cooking for 5 minutes, stirring occasionally, until the sauce coats the back of a spoon and has reduced slightly.

Combine and Finish:

Return the crispy tofu to the skillet, folding gently to coat each piece without breaking them. Simmer together for 2 minutes to allow the tofu to absorb some sauce while maintaining its crispy exterior. Taste and adjust seasonings if needed.

Save This

The first time I made this recipe, I accidentally doubled the chili garlic sauce. What seemed like a disaster turned into a happy accident that transformed our appreciation for spicy food. Now we always keep extra chili garlic sauce on the table for those who want to dial up the heat even more.

Perfect Rice Pairing

Jasmine rice makes the ideal companion to this dish with its subtle floral aroma complementing the coconut sauce beautifully. For the perfect texture, rinse your rice thoroughly until the water runs clear, then use a 1:1.5 ratio of rice to water. Allow the cooked rice to rest covered for 10 minutes before fluffing with a fork to achieve those distinct, separate grains that soak up the sauce perfectly.

Make Ahead Options

This dish maintains its quality remarkably well for meal prep purposes. Prepare the sauce and tofu separately, storing in airtight containers in the refrigerator for up to 3 days. When ready to serve, gently reheat the sauce in a skillet until just simmering, then add the tofu for the final 2 minutes. The tofu won't maintain its original crispiness when stored, but quickly reheating in a dry skillet before adding to the sauce can restore some of its texture.

Adaptations For Various Diets

This recipe accommodates numerous dietary needs with simple adjustments. For those avoiding soy, substitute chickpeas for tofu by roasting them until crispy before adding to the sauce. Lower the fat content by using light coconut milk combined with a tablespoon of cornstarch for thickening. Create a nut free version by garnishing with toasted pumpkin seeds instead of traditional cashews or peanuts often served with similar dishes.

Common Queries

→ How do you get crispy tofu without deep frying?

Lightly coat tofu cubes in cornstarch and pan-fry in hot oil until each side is golden and crisp. This yields a crunchy exterior and tender middle.

→ What makes the coconut sauce rich and creamy?

Full-fat coconut milk, blended with tomato paste and chili garlic sauce, creates a velvety texture and rich flavor for the sauce.

→ Can I adjust the spice level?

Yes, use less chili garlic sauce or chili flakes for a milder flavor, or add more for extra heat to suit your palate.

→ What’s the best serving suggestion?

Serve the tofu and coconut sauce over steamed rice, noodles, or scoop it up with warm flatbread for a hearty meal.

→ Are there garnish options to enhance the dish?

Chopped green onions, fresh cilantro, and a squeeze of lime add freshness and a bright finish to the ensemble.

→ Can a different protein be used?

This preparation works well with tempeh or even chickpeas for variety in texture and flavor.