Spicy Tofu with Creamy Coconut Sauce

Delve into the Spicy Tofu with Creamy Coconut Sauce, a vegan delight perfectly spiced and comforting, ideal for busy weeknights.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Firm Tofu Press well to remove moisture

For the Sauce

1 can Coconut Milk Full-fat is ideal
2 tbsp Chili Paste Substitute with Sriracha if needed
3 tbsp Soy Sauce Use Tamari for gluten-free

Aromatic Additions

2 cloves Garlic Fresh garlic preferred
1 tbsp Ginger Freshly grated is ideal

Vegetable Boost (optional)

1 cup Vegetables Consider bell peppers, snap peas, or spinach

Equipment

non-stick skillet
Kitchen towel

Method

Step-by-Step Instructions

Begin by pressing the firm tofu to remove excess moisture for about 15 minutes, then cube it into bite-sized pieces.
Heat a non-stick skillet over medium heat and add a splash of oil. Cook the cubed tofu for about 4-5 minutes until golden brown.
In the same skillet, sauté minced garlic and freshly grated ginger for about 1-2 minutes until fragrant.
Stir in the coconut milk, chili paste, and soy sauce into the skillet with the sautéed garlic and ginger, and let it simmer.
Reduce the heat and let the sauce simmer for 5-7 minutes, stirring occasionally until thickened.
Add any optional vegetables and cook for an additional 3-4 minutes until they are tender.
Mix the crispy tofu back into the skillet with the sauce and serve warm over rice or quinoa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 16gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Press tofu well to achieve a crispy texture. Adjust seasoning to taste as you cook.

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