Description
A delightful fusion of crispy tofu and a rich, spicy coconut sauce, perfect for a satisfying dinner or as a standout dish at gatherings.
Ingredients
Scale
- 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon chili garlic sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 teaspoon maple syrup or brown sugar
- 2 cloves garlic, minced
- 1 small red bell pepper, finely diced
- Green onions, chopped (for garnish)
- Salt and pepper, to taste
- Optional: fresh cilantro, squeeze of lime
Instructions
- Press the tofu to remove excess moisture, then cut into cubes and coat with cornstarch.
- Heat vegetable oil in a skillet and pan-fry the tofu until golden and crispy. Remove and set aside.
- Sauté minced garlic and diced red bell pepper in the same skillet until fragrant.
- Whisk together tomato paste, chili garlic sauce, soy sauce, smoked paprika, ground cumin, chili flakes, and maple syrup, then add to the skillet along with coconut milk. Let simmer for about 5 minutes until slightly thickened.
- Return crispy tofu to the skillet, toss gently in the sauce, and simmer for an additional 2-3 minutes.
- Serve hot, garnished with chopped green onions, and optional cilantro and lime juice. Enjoy with rice, noodles, or flatbread!
Notes
Adjust spice levels by varying the chili garlic sauce and chili flakes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg