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Spicy Tofu with Creamy Coconut Sauce

Spicy Tofu with Creamy Coconut Sauce for Cozy Weeknight Meals

Enjoy a fulfilling bowl of Spicy Tofu with Creamy Coconut Sauce, perfect for quick dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium White Onion Adds sweetness and depth; substitute with red onion or shallots if desired.
  • 3 cloves Garlic Provides aromatic flavor; fresh garlic is recommended.
  • 1 medium Red Chili Offers heat; can be replaced with green chili.
  • 1 tablespoon Ginger Essential for freshness and spice; use fresh, not ground.
  • 1 can Coconut Milk Full-fat delivers the richest flavor.
  • 1 cup Vegetable Stock Store-bought or homemade.
  • 1 medium Lime Adds acidity and zest; always prefer fresh.
  • 2 tablespoons Light Soy Sauce Contributes saltiness.
  • 1 teaspoon Sugar Balances flavors.
For the Tofu
  • 1 block Extra Firm Tofu Provides structure; avoid silken tofu.
  • 1 cup Beansprouts Optional; can use edamame or sliced mushrooms.
For Garnish
  • to taste Spring Onions Used as garnish.
  • to taste Chives Used as garnish.
  • to taste Dill Optional garnish.
  • to taste Chili Oil Adds extra heat.

Equipment

  • Large Frying Pan

Method
 

Cooking Steps
  1. Heat 2 tablespoons of oil in a large frying pan over medium-low heat. Add chopped white onion, minced garlic, diced red chili, and grated ginger, sauté for about 10 minutes until fragrant.
  2. Stir in coconut milk, vegetable stock, lime zest and juice, soy sauce, and sugar. Increase heat to medium and simmer for about 5 minutes.
  3. Slice the extra firm tofu lengthwise into slabs and make diagonal slits in each slab. This helps absorb the sauce better.
  4. Add beansprouts to the sauce, then gently place tofu slabs into the mixture, making sure they are well-coated. Cover and simmer for another 5 minutes.
  5. Remove the lid and allow the mixture to cook for an additional 10 minutes to thicken the sauce. Stir occasionally and adjust seasoning if necessary.
  6. Remove from heat, garnish with spring onions, chives, and dill. Drizzle with chili oil and serve hot with sticky rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. Freeze for up to 2 months without garnishes or coconut milk, adding them before serving.

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