Description
This Spicy Tofu with Creamy Coconut Sauce Recipe delivers crispy spiced tofu bathed in a rich, flavor packed coconut sauce. A quick, easy, and delicious plant based meal that’s perfect for weeknights.
Ingredients
Scale
- 1 block (14-16 oz) extra-firm tofu, pressed
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup chopped cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Press the tofu to remove excess water. Cut into cubes.
- In a bowl, toss the tofu with cornstarch, olive oil, paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add the tofu and cook for 10-15 minutes.
- Heat olive oil in a pan over medium heat. Add onion, garlic, and ginger. Cook for 5 minutes.
- Add the sliced bell pepper and cook until tender crisp, about 5 minutes.
- Pour in the coconut milk, soy sauce, lime juice, honey (or maple syrup), and red pepper flakes.
- Bring the sauce to a simmer and let it thicken slightly, about 5-7 minutes.
- Add the cooked tofu to the sauce and stir to coat.
- Garnish with cilantro. Serve over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu, coconut, spicy, vegan, easy, dinner