Tofu in Creamy Coconut Sauce Recipe
This Tofu in Creamy Coconut Sauce recipe features crispy pan-fried tofu cubes simmered in a rich, flavorful coconut milk sauce infused with garlic, red bell pepper, smoky spices, and a touch of sweetness. Garnished with fresh green onions and lime juice, this dish offers a perfect balance of creamy, spicy, and savory flavors ideal for a comforting vegan meal.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Scale
For the Tofu
- 14 oz Firm Tofu (pressed to remove excess moisture for best crispiness)
- 2 tbsp Vegetable Oil (substitute with any neutral oil)
- 1–2 tbsp Cornstarch (for coating tofu)
For the Sauce
- 2 cloves Garlic, minced
- 1 piece Red Bell Pepper, diced
- 1 tbsp Tomato Paste
- 1 tbsp Chili Garlic Sauce (adjust to taste for desired spice level)
- 1 tsp Soy Sauce (use tamari for gluten-free)
- 1/2 tsp Smoked Paprika
- 1/2 tsp Ground Cumin (optional)
- 1 tsp Chili Flakes (adjust based on spice preference)
- 1 tbsp Maple Syrup (balances the heat with a hint of sweetness)
- 1 can (13.5-14 oz) Coconut Milk (full-fat recommended for rich, creamy texture)
For Garnish
- 2 pieces Green Onions, chopped
- Lime, optional (for squeezing on top)
Instructions
- Prepare Tofu: Press the firm tofu for 20–30 minutes to eliminate excess moisture, which helps achieve the best crispiness. After pressing, cut the tofu into 1-inch cubes and toss them lightly in cornstarch to create a crispy outer coating when fried.
- Fry Tofu: Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes and fry until they turn golden brown on all sides, about 2–3 minutes per side. Remove the tofu from the skillet and set aside.
- Sauté Aromatics: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the diced red bell pepper and continue cooking for 2–3 minutes until slightly softened.
- Make Sauce: Stir in the tomato paste, chili garlic sauce, soy sauce, smoked paprika, ground cumin, and chili flakes. Cook the mixture for about 1 minute to allow the spices to bloom and release their flavors.
- Combine Sauce & Tofu: Pour in the full-fat coconut milk and bring the sauce to a gentle simmer. Let it cook for about 5 minutes to thicken slightly and meld the flavors. Return the crispy tofu cubes to the skillet and simmer for an additional 2–3 minutes to heat through and absorb the sauce.
- Serve: Garnish the dish with chopped green onions and a squeeze of fresh lime juice if desired. Serve hot over jasmine rice or use as a filling in wraps for a delicious meal.
Notes
- Pressing tofu is essential to avoid sogginess and achieve a crispy texture.
- Adjust chili garlic sauce and chili flakes to control the spice level.
- For a gluten-free option, substitute soy sauce with tamari.
- Use full-fat coconut milk for the creamiest sauce; light coconut milk will yield a thinner sauce.
- Serve with jasmine rice or wraps to complement the flavors.
Keywords: Tofu, Coconut Sauce, Vegan, Creamy Sauce, Spicy Tofu, Asian Inspired, Vegan Dinner, Plant-Based, Easy Vegan Recipe
