Spicy Tofu With Creamy Coconut Sauce

This tofu dish is spicy, creamy, and bursting with flavor. The coconut sauce is rich and smooth, balancing the heat perfectly. It’s plant-based comfort food at its best.

I tried it on a weeknight when I was craving something bold, and it was a total win. The tofu gets crispy and soaks up all that creamy, spicy goodness. It’s a flavor bomb in every bite.

It’s spicy, creamy, and super satisfying. Perfect for a cozy dinner, meal prep, or when you want something hearty but plant-based. You’ll be licking the plate clean.

Let’s make this bold, flavorful dish! This spicy tofu with creamy coconut sauce is easy, filling, and totally delicious. Grab your pan—let’s get cooking!

Why You’ll Love This Recipe

• A Flavor Journey: The tofu soaks up a sauce made with creamy coconut milk, spicy sambal, and earthy red curry paste. Each spoonful is a little adventure.
• Balanced Heat: The sambal brings a nice punch of chili, but it’s mellowed by the richness of coconut milk. Great for those who love a kick but not an overwhelming fire.
• Perfect for Sharing: Whether you’re making a quick family dinner or impressing guests, this dish feels special yet unfussy.
• Plant-Based Goodness: It’s vegan-friendly and satisfying, offering plant-based protein and big flavor in one dish.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes (includes pressing and cutting tofu, slicing shallots, and gathering ingredients)
• Cook Time: 25 minutes (including crisping the tofu and simmering the sauce)
• Total Time: About 45 minutes

Servings:
This recipe makes 4 hearty servings. Serve it with steamed rice, jasmine rice, or rice noodles for a complete meal.

Difficulty:
Easy to moderate. If you’re comfortable pan-frying and simmering, you’ll find this dish a breeze. Beginners can follow along with no worries.

Required Kitchen Tools

• Large skillet or wok: Use one with high sides to hold all the sauce and tofu.
• Knife and cutting board: For prepping tofu and aromatics.
• Tongs or spatula: To handle the tofu without breaking it.
• Small bowls: For holding prepped ingredients like minced ginger and sliced shallots.
• Measuring spoons and cups: Precision matters in balancing spicy and creamy.

Ingredients for Spicy Tofu With Creamy Coconut Sauce

For the Tofu:

• 20 to 22 ounces super firm or firm tofu: Press the tofu well to remove moisture; this helps it brown and crisp. Cut into roughly 1-inch cubes for even cooking.
• 2 tablespoons canola or vegetable oil: Neutral oils work best for frying tofu. Avoid olive oil, which can overpower the flavors.
• Pinch kosher salt: Just a touch for seasoning the tofu as it crisps.

For the Coconut Curry Sauce:

• 2 tablespoons coconut oil (or neutral oil): Coconut oil adds extra fragrance to the sauce. If using a different oil, opt for one with a high smoke point.
• 1 cup thinly sliced shallots: Their sweetness balances the heat and adds texture to the sauce.
• 2 tablespoons minced fresh ginger: Gives warmth and depth. Mince finely for even distribution.
• 1 cup full-fat canned coconut milk: Shake the can before opening to ensure the cream and water are well-mixed. This forms the base of the sauce.
• 3 to 4 tablespoons sambal oelek or ulek: This fermented chili paste provides a deep, tangy heat. Start with 3 tablespoons if you prefer mild spice.
• 4 teaspoons red curry paste: Use a good-quality paste for complex flavors; it blends beautifully with coconut milk.
• 1 ½ teaspoons coconut sugar or brown sugar: Adds subtle sweetness, balancing out the spices.
• 1 teaspoon ground coriander (optional): Lends a hint of earthy, citrusy undertones. Skip if you prefer a simpler flavor profile.
• 1 teaspoon kosher salt: Adjust based on your taste and the saltiness of your curry paste.

Variations for Spicy Tofu With Creamy Coconut Sauce

• Add Fresh Vegetables: Stir in bell peppers, snap peas, or baby spinach for extra color and crunch. These veggies soak up the sauce beautifully.
• Try Tempeh: If you’re not into tofu, tempeh makes a great substitute with a nutty flavor.
• Less Heat: Reduce the sambal to 2 tablespoons or use a milder chili paste for a gentler spice level.
• More Umami: Add a splash of soy sauce or a teaspoon of miso paste for extra savory depth.
• Citrusy Twist: Finish with a squeeze of fresh lime or a sprinkle of lime zest for brightness.

How to Make Spicy Tofu With Creamy Coconut Sauce: Step-by-Step Instructions

1. Prep the Tofu

• Press the tofu for at least 10-15 minutes to remove excess water. Cut into 1-inch cubes.
• Heat the oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer. Fry until golden and crisp on most sides, about 8-10 minutes. Season lightly with salt. Transfer tofu to a plate.

2. Start the Sauce

• In the same skillet, lower the heat to medium and add coconut oil. Add the thinly sliced shallots and sauté until soft and translucent, about 3-4 minutes.
• Add minced ginger and cook for another minute, stirring to prevent burning.

3. Build the Flavors

• Stir in red curry paste and sambal oelek, mixing into the shallots and ginger. Let them bloom for 1 minute, releasing aroma and deepening color.
• Pour in the coconut milk and stir well, scraping up any bits from the bottom of the pan.
• Add coconut or brown sugar, ground coriander (if using), and salt. Simmer for 5-7 minutes until the sauce thickens slightly.

4. Combine and Finish

• Return the crisped tofu to the skillet. Gently stir to coat the tofu in the sauce, simmering for 3-4 more minutes to meld flavors.
• Taste and adjust seasoning as needed.

Serving and Decoration

How to Serve Spicy Tofu With Creamy Coconut Sauce

• With Steamed Rice: Spoon the tofu and sauce over jasmine or basmati rice. The rice soaks up all the creamy, spicy goodness.
• With Noodles: Serve over rice noodles or soba for a twist on traditional curry.
• With Vegetables: Add steamed bok choy, roasted broccoli, or stir-fried greens to the plate for extra nutrients and texture.
• For Garnish: Top with fresh cilantro, Thai basil, or a sprinkle of toasted sesame seeds for an extra layer of flavor and color.

Tips and Tricks for Success

• Don’t Skip Pressing the Tofu: Removing excess water is key for a crisp exterior that holds up in the sauce.
• Bloom the Spices: Let the red curry paste and sambal cook briefly before adding liquids; this helps release their oils and deepen flavor.
• Taste as You Go: Different curry pastes and sambals can vary in saltiness and heat; adjust seasoning at the end for a balanced dish.
• Use Full-Fat Coconut Milk: Light versions can make the sauce watery. Full-fat gives you the rich, creamy texture.
• Garnish for Freshness: Herbs or lime at the end cut through the richness and brighten up the dish.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~350 kcal
Protein	~15 g
Carbohydrates	~12 g
Fat	~27 g
Saturated Fat	~15 g
Fiber	~3 g
Sugar	~4 g
Sodium	~500 mg

Note: Values are approximate and may vary based on exact ingredients used.

FAQs

Q: Can I make this ahead of time?
A: Yes! Store the tofu and sauce separately in airtight containers in the fridge. Reheat gently on the stovetop before serving.

Q: What can I use instead of sambal oelek?
A: You can substitute with chili garlic sauce or sriracha. Adjust quantity based on spice preference.

Q: Is there a way to make it even creamier?
A: Use an extra ¼ cup of coconut milk or stir in a spoonful of unsweetened nut butter (like cashew or almond) for a richer sauce.

Conclusion

Spicy Tofu With Creamy Coconut Sauce is a recipe that brings big flavor with minimal fuss. The crispy tofu and creamy, spicy sauce create a satisfying plant-based main that works for both casual meals and special dinners.

This dish sits at the intersection of comfort food and bright, bold flavors, and it’s easy enough to become a weeknight favorite.