Spicy Tofu Creamy Coconut Sauce (Printable Version)

# What You’ll Need:

01 - 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

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 - Fresh cilantro

17 - Squeeze of lime

01 - Press the tofu and cut into cubes. 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 while whisking well. Simmer gently for about 5 minutes until slightly thickened.

06 - Return the tofu to the skillet and toss 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. Serve immediately with rice, noodles, or flatbread.

01 - This dish pairs well with jasmine rice or naan bread for a complete meal.