Spicy Tofu with Creamy Coconut Sauce is a perfect blend of bold flavors and smooth textures. The tofu is crispy on the outside and tender on the inside, coated in a spicy kick that dances on your tongue. All of that heat is balanced by a rich, velvety coconut sauce that brings a lovely creaminess to the dish, making every bite a little celebration.
I love making this dish when I want something satisfying but also a bit adventurous. It’s one of those meals that feels fancy, but it’s actually pretty quick to put together. I usually toss in a handful of fresh veggies like bell peppers or snap peas to add a bit of crunch and color—it really brightens things up. If you like your food with a little extra zing, you can always turn up the spice level.
My favorite way to serve this is over a bed of steaming jasmine rice, which soaks up the coconut sauce perfectly. It’s the kind of meal that warms you up and leaves you happily full without being too heavy. I’ve shared it with friends who normally aren’t into tofu, and they’ve always been surprised at how tasty and comforting it is. Give it a try—you might find a new favorite on your dinner table!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here since it holds its shape well and crisps nicely. If you can, press it for at least 20 minutes to remove water and get a better texture.
Coconut milk: Use full-fat for a rich, creamy sauce. Light coconut milk can thin the sauce, but it’s okay if you want a lighter dish.
Chili peppers & curry paste: Fresh chili adds brightness, but chili flakes or powder work too. If you want less heat, reduce or skip the chili and adjust spices to taste.
Soy sauce or tamari: Tamari is great if you need gluten-free. It adds a deep salty flavor that balances the sweetness and creaminess.
Lime juice & brown sugar: These balance the flavors—the lime adds brightness, and sugar rounds out the spiciness and richness.
How Do You Get Crispy Tofu Without It Sticking or Falling Apart?
Crisping tofu is easy once you press out moisture well. Here’s how:
- Press tofu using a tofu press or wrap in towels and place a heavy object on top for 20 mins.
- Cut into even cubes so they cook evenly.
- Heat oil in the pan before adding tofu to prevent sticking.
- Don’t move tofu too soon—let it cook 2-3 mins per side until golden before flipping.
- Use a non-stick or well-seasoned skillet to help keep tofu intact.
Following these steps gives you tofu that’s crispy outside but soft inside, perfect for soaking up that coconut sauce.
Equipment You’ll Need
- Non-stick or cast iron skillet – great for frying tofu evenly without sticking.
- Spatula or tongs – helps flip tofu cubes gently without breaking them.
- Cutting board and sharp knife – for chopping tofu, garlic, ginger, and chilies easily.
- Measuring spoons – to measure spices, sauces, and liquids precisely.
- Large mixing bowl or plate – handy for tossing tofu with spices before frying.
Flavor Variations & Add-Ins
- Add diced bell peppers or snap peas for crunch and color—they cook quickly and keep freshness.
- Swap tofu for diced chicken or shrimp if you prefer meat; they soak up the sauce wonderfully.
- Mix in fresh basil or mint along with cilantro to add a refreshing twist to the dish.
- Try a sprinkle of peanut butter in the sauce for a richer, nutty flavor that pairs well with coconut milk.
Spicy Tofu With Creamy Coconut Sauce
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400g) firm or extra-firm tofu, pressed and cut into cubes
- 1 tbsp vegetable oil (for frying)
- 1 tbsp sesame oil (optional, for added flavor)
For the Sauce & Aromatics:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 red chili peppers, finely chopped, or 1 tsp red chili flakes (adjust for spice level)
- 1 can (14 oz/400ml) coconut milk (full fat for creaminess)
- 1 tbsp red curry paste or 1 tsp paprika + ½ tsp cayenne pepper as alternative
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp brown sugar or maple syrup
- Salt to taste
To Garnish and Serve:
- Fresh cilantro or basil, chopped
- Sesame seeds (optional)
- Cooked jasmine rice
Time Needed:
This recipe takes about 30 minutes total. Pressing tofu requires about 20 minutes before starting. Cooking and preparation take roughly 10 minutes, including frying tofu and making the sauce. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu for at least 20 minutes to remove excess moisture—this helps it crisp up better. Once pressed, cut the tofu into roughly 1-inch cubes.
2. Fry the Tofu:
Heat vegetable oil (and sesame oil for extra flavor if using) in a large skillet over medium-high heat. Add tofu cubes in a single layer and fry until golden and crispy on all sides, about 2 to 3 minutes per side. Remove tofu and set aside.
3. Sauté Aromatics:
In the same skillet, add extra oil if needed. Sauté finely chopped onion, garlic, ginger, and red chili or chili flakes until fragrant and onions become translucent, about 2-3 minutes.
4. Make the Sauce:
Stir in red curry paste (or paprika and cayenne pepper) and cook for 30 seconds to release the flavors. Pour in the coconut milk and stir to combine, bringing the sauce to a gentle simmer.
5. Season the Sauce:
Add soy sauce, lime juice, and brown sugar. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly and the flavors to blend. Taste and adjust with salt or extra chili if you like it spicier.
6. Combine Tofu and Sauce:
Gently add the crispy tofu cubes back to the skillet, stirring carefully to coat them in the creamy coconut sauce. Heat through for 2-3 minutes so the tofu absorbs the sauce flavors well.
7. Serve and Garnish:
Serve the spicy tofu with creamy coconut sauce over warm jasmine rice. Sprinkle with chopped fresh cilantro or basil and optional sesame seeds for a pretty, tasty finishing touch.
Enjoy your meal!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes extra firm and absorbs flavors better. Just thaw it completely, squeeze out any excess water, then proceed with pressing and frying as usual.
How Can I Make This Recipe Less Spicy?
To reduce the heat, use fewer chili peppers or skip the chili flakes altogether. You can also choose a mild curry paste or reduce the cayenne pepper amount. Adjust gradually to suit your taste.
What’s the Best Way to Store Leftovers?
Store any leftover tofu and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce creamy and smooth.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can fry the tofu and make the sauce a day ahead. Keep them separate in the fridge and combine just before serving, then gently reheat to maintain tofu crispness.
