Description
A delightful combination of crispy tofu and rich, creamy coconut sauce with a perfect balance of spice.
Ingredients
Scale
- 15 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil
- 1 pinch kosher salt
- 2 tablespoons coconut oil
- 1 cup shallots, thinly sliced
- 1.5 tablespoons minced ginger
- 1 cup canned coconut milk
- 2–3 tablespoons sambal oelek
- 1.5 tablespoons red curry paste
- 1.5–3 teaspoons coconut or brown sugar
- 1 teaspoon ground coriander (optional)
- 0.5 teaspoon diamond crystal kosher salt
- To taste scallions, thinly sliced
- To taste red pepper flakes (optional)
- To taste toasted sesame seeds
Instructions
- Press the Tofu: Drain the tofu and press for about 15-20 minutes to remove excess moisture.
- Cut and Marinate: Cut the tofu into bite-sized cubes, marinate in soy sauce if desired.
- Pan-Fry: Heat canola oil in a skillet over medium-high heat, add tofu and fry until golden brown, about 8-10 minutes.
- Prepare the Sauce: In the same skillet, melt coconut oil, sauté shallots until translucent, then add ginger.
- Combine Ingredients: Stir in coconut milk, sambal oelek, red curry paste, and sugar. Bring to simmer, then add crispy tofu.
- Serve: Adjust seasoning, garnish with coriander, scallions, red pepper flakes, and sesame seeds.
Notes
Serve hot and can be easily reheated. Adjust spices to taste. Full-fat coconut milk is recommended for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 23g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg