Spicy Tofu with Coconut (Printable Version)
# What You'll Need:
→ Tofu
01 -
600 to 625 grams super firm or firm tofu
02 -
30 milliliters canola or vegetable oil
03 -
Pinch of kosher salt
→ Sauce
04 -
30 milliliters coconut oil
05 -
150 grams shallots, thinly sliced
06 -
30 grams fresh ginger, minced
07 -
240 milliliters full-fat coconut milk
08 -
45 to 60 milliliters sambal oelek (adjust to taste)
09 -
20 milliliters red curry paste
10 -
6 grams coconut sugar or brown sugar
11 -
2 grams ground coriander (optional)
12 -
5 grams kosher salt (or 2.5 grams table salt, adjusted to taste)
→ Optional Garnishes
13 -
Sliced scallions
14 -
Red pepper flakes
15 -
Toasted sesame seeds
# Step-by-Step Directions:
01 -
Remove tofu from packaging and pat dry. For extra-firm tofu, wrap in paper towels and press under a weighted plate for 20 minutes to remove excess moisture. Cut tofu into uniform 2.5 cm cubes.
02 -
Heat 30 milliliters oil in a large non-stick skillet over medium-high heat. Arrange tofu cubes in a single layer, sprinkle lightly with kosher salt. Fry for about 3 minutes per side until each side is golden and crisp. Fry in batches if necessary to avoid overcrowding. Set tofu aside.
03 -
In a skillet, heat 30 milliliters coconut oil over medium heat. Add sliced shallots and sauté for approximately 5 minutes until softened. Add minced ginger and cook for 1 minute until fragrant. Stir in coconut milk, sambal oelek, red curry paste, ground coriander (if using), salt, and sugar. Simmer for 3 to 4 minutes, stirring occasionally until sauce thickens slightly and is smooth.
04 -
Turn off heat and gently fold the crispy tofu into the sauce until evenly coated. Transfer to a serving dish.
05 -
Optionally garnish with sliced scallions, red pepper flakes, and toasted sesame seeds. Serve immediately, ideally over steamed jasmine rice or preferred sides.
# Helpful Notes:
01 -
Pressing tofu is essential to achieve crispiness by removing moisture. Avoid overcrowding the pan during frying to prevent steaming. Use full-fat coconut milk for a creamy texture. Adjust sambal oelek according to heat preference.