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Spicy Tofu in Creamy Coconut Sauce

A rich and creamy coconut-based tofu curry bursting with heat, flavor, and comfort — perfect for weeknights or cozy dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 14 oz firm tofu, drained and cubed
  • 2 tbsp cornstarch for coating tofu
  • 2 tbsp vegetable oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can coconut milk (13.5 oz)
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp chili flakes (optional)
  • 0.5 lime juice only
  • salt, to taste
  • fresh cilantro, for garnish

Equipment

  • Skillet or frying pan
  • Mixing bowl
  • Knife and cutting board
  • Spatula

Method
 

  1. Pat tofu dry and cut into cubes. Toss with cornstarch.
  2. Heat oil in skillet and fry tofu until golden and crisp. Remove and set aside.
  3. Add onion to pan and sauté until translucent. Add garlic and ginger, cook briefly.
  4. Stir in red curry paste, then pour in coconut milk and mix until smooth.
  5. Add soy sauce, maple syrup, chili flakes, and salt. Simmer to thicken.
  6. Return tofu to pan and simmer until coated and flavorful.
  7. Finish with lime juice and cilantro garnish. Serve with rice.

Notes

Adjust spice level by increasing or reducing curry paste. Best served over jasmine rice.