Description
This delicious and flavorful spicy tofu dish combines crispy tofu cubes with a rich and creamy coconut sauce. The heat from the spices pairs perfectly with the sweetness of the coconut milk. It’s a fantastic vegan and gluten-free meal that’s quick to prepare and sure to please anyone who enjoys a kick of spice with a smooth, creamy finish.
Ingredients
Units
Scale
- 1 block (14 oz) firm tofu, drained and cubed
- 2 tablespoons vegetable oil (or coconut oil)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 tablespoons red curry paste (adjust for spice level)
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or sugar
- 1 teaspoon lime juice
- 1 red bell pepper, thinly sliced
- 1 cup spinach (optional)
- Salt and pepper, to taste
- Fresh cilantro or basil, for garnish
Instructions
- Prepare the tofu:
Press the tofu to remove excess moisture. Cut into 1-inch cubes. - Cook the tofu:
Heat 1 tablespoon of oil in a large pan over medium heat. Add tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove tofu from the pan and set aside. - Cook the aromatics:
In the same pan, add the remaining tablespoon of oil. Sauté onion, garlic, and ginger until soft and fragrant, about 3-4 minutes. - Add the curry paste:
Stir in the red curry paste and cook for 1-2 minutes until it becomes fragrant. - Make the sauce:
Pour in the coconut milk, soy sauce, and maple syrup. Stir to combine. Let it simmer for 5 minutes to thicken slightly. - Add veggies:
Add the sliced bell pepper and spinach (if using), and cook for another 3-4 minutes, until the veggies are tender. - Combine tofu with sauce:
Return the crispy tofu to the pan. Stir to coat the tofu with the coconut sauce and cook for an additional 2-3 minutes. - Finish and serve:
Stir in lime juice. Adjust seasoning with salt and pepper, if needed. Garnish with fresh cilantro or basil. Serve hot with rice or noodles.
Notes
- Adjust the amount of red curry paste to your preferred spice level.
- You can add other vegetables like snap peas, broccoli, or carrots to make this dish even more nutritious.
- For a gluten-free version, use tamari instead of soy sauce.