Description
A vibrant dish with crispy tofu and a creamy coconut sauce, perfect for vegan and vegetarian dinners.
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 tofu to remove excess moisture for about 15 minutes.
- Cut the tofu into cubes and fry in canola oil until golden brown.
- Melt coconut oil and sauté shallots and ginger until fragrant.
- Add coconut milk, sambal oelek, and red curry paste to the shallots, simmer for 5-6 minutes.
- Stir in fried tofu, sugar, and ground coriander, cooking for an additional 2-3 minutes.
- Serve hot, garnished with scallions, red pepper flakes, and sesame seeds.
Notes
For the best texture, use super firm tofu and gently stir to avoid breaking the cubes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg