Description
Spicy tofu with creamy coconut sauce delivers a bold fusion of Thai-inspired flavors and textures. Silky tofu nestles in a luxurious coconut sauce, promising a memorable culinary adventure that blends heat and richness for hungry palates.
Ingredients
Scale
Main Ingredients:
- 20 to 22 ounces (566 to 624 grams) super firm or firm tofu
- 1 cup full-fat canned coconut milk
- 1 cup thinly sliced shallots
Spices and Seasonings:
- 3 to 4 tablespoons sambal oelek
- 4 teaspoons red curry paste
- 2 tablespoons minced ginger
- 1 teaspoon ground coriander
- 1 ½ teaspoons coconut or brown sugar
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon table salt)
Cooking Oils:
- 2 tablespoons canola or vegetable oil
- 2 tablespoons coconut oil
- Pinch of kosher salt
Instructions
- Carefully drain and blot tofu to remove excess moisture, then slice into uniform cubes for even cooking.
- Heat oil in a non-stick skillet over medium-high temperature, creating a sizzling surface for perfect tofu browning.
- Gently place tofu cubes into the hot pan, ensuring they do not overlap, and season with salt during the frying process.
- Rotate tofu pieces methodically, developing a golden-brown exterior with crisp edges, about 2-3 minutes per side.
- Transfer crispy tofu to a plate, allowing excess oil to drain while preparing the sauce.
- In a separate skillet, melt coconut oil and sauté finely chopped shallots until they become translucent and fragrant.
- Introduce freshly minced ginger, releasing its aromatic essence into the cooking environment.
- Combine coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar, creating a complex and vibrant sauce.
- Simmer the sauce, allowing flavors to meld and slightly reduce, developing a rich, creamy consistency.
- Gently fold the crispy tofu into the sauce, ensuring each cube is lavishly coated with the spicy coconut mixture.
- Present the tofu atop fluffy jasmine rice, accompanied by roasted vegetables for a complete and satisfying meal.
- Garnish with sliced scallions, red pepper flakes, and toasted sesame seeds to enhance visual appeal and flavor complexity.
Notes
- Tofu Texture Matters: Pat the tofu dry thoroughly to ensure a crispy, golden exterior when pan-frying, preventing excess moisture from making the cubes soggy.
- Salt Strategic Layering: Sprinkle salt gradually during frying to build depth of flavor and create a perfectly seasoned tofu crust.
- Aromatics Boost Flavor: Sauté shallots and ginger until soft to release their essential oils, creating a rich, fragrant base for the creamy coconut sauce.
- Sauce Simmering Secrets: Allow the coconut milk mixture to simmer briefly, helping the spices meld and intensify the overall taste profile.
- Coating Technique: Gently stir the fried tofu into the sauce, ensuring each cube is evenly and generously covered for maximum flavor absorption.
- Garnish for Texture: Top with toasted sesame seeds, scallions, and red pepper flakes to add crunch, freshness, and an extra layer of spicy complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 5g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 30g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 0mg