Spicy Tofu with Creamy Coconut Sauce

4.80 from 65 votes

Servings: 3

Author: Lisa Lin

For this recipe, I am using a very pressed style of tofu that is sometimes called “firm tofu” or “super firm tofu,” depending on the tofu maker. Read note 1 for more information. You can use a 10-ounce package of tofu (which often actually way more than 10 ounces) for a saucier dish, or you can use 20 ounces of tofu if you want more tofu. If you are using “extra-firm tofu,” read to note 2 for directions on how to prepare the tofu.

Having cooked this recipe with different brands of red curry paste and a new version of the Huy Fong Foods sambal oelek, I decided to modify the recipe slightly from the original that I published in 2021. Notably, I reduced the amount of sambal oelek, but feel free to use more if you want something spicier.

Prep Time15

Cook Time20

Total Time35

Ingredients

Tofu

10 to 20 ounces super firm or firm tofu, see note 1 for further explanation
2 tablespoons canola or vegetable oil, any neutral oil works
pinches of kosher salt

Sauce

2 tablespoons coconut oil, can sub with any oil
1 cup (120g) thinly sliced shallots
1 1/2 tablespoons minced ginger
1 cup full-fat canned coconut milk, (see note 3)
2 to 3 tablespoons sambal oelek/ulek, depending on desired level of spice (see note 4)
1 1/2 tablespoons red curry paste, (see note 5)
1 1/2 to 3 teaspoons coconut or brown sugar, depending on desired level of sweetness (see note 6)
1 teaspoon ground coriander, optional
1/2 teaspoon (2g) Diamond Crystal kosher salt, 1/4 teaspoon if using table salt, add more salt if necessary

Instructions

Prepare Tofu

When you remove the blocks of tofu from the package, the tofu should feel very dense. If the tofu has been sitting in a lot of liquid, wrap a towel around the tofu and gently squeeze it to remove excess moisture. Then, slice the tofu into 3/4 to 1-inch cubes.

Pan Fry Tofu

Heat a large non-stick or cast iron pan with 2 tablespoons of oil over medium-high heat. Transfer the tofu pieces to the pan. If you can’t fit all the tofu pieces at once, cook them in batches. (If you’re cooking 20 ounces of tofu, you likely need to cook in batches.) Sprinkle a small pinch of salt over the tofu.
Pan fry the tofu until the bottom side is golden brown, about 3 minutes. Flip them over to another side and pan fry the tofu until golden brown. Sprinkle another small pinch of salt over the tofu pieces. When I’m cooking this recipe for dinner, I only pan fry 2 sides of the tofu until golden brown, but feel free to pan fry more if you want more texture. (I pan fried all 6 sides for the photos you see in the post.)
Once you’ve pan fried at least 2 sides of the tofu, turn off the heat and transfer the tofu pieces to a plate. If you are frying 2 batches of tofu, pan fry the second batch now and season with salt. Add more oil to the pan if it’s looking dry.

Cook the Sauce

Heat 2 tablespoons of coconut oil in a large skillet over medium to medium-low heat. Add the shallots and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The shallots should be quite soft at this stage. Next, add the minced ginger and cook for 30 seconds to 1 minute, until fragrant.
Add the coconut milk, sambal oelek, red curry paste, sugar, coriander, and salt to the pan. Stir to combine. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes.
Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce. Transfer the tofu to a serving dish. Taste the sauce and adjust the seasoning to your taste, adding more salt or sugar if necessary. Garnish with scallions, red pepper flakes, and toasted sesame seeds, if you like. Serve the tofu with jasmine rice and a side of vegetables like roasted asparagus or steamed broccoli.

Video

Notes

I used a very pressed style of tofu that doesn’t require pressing. House Foods calls it “super firm” tofu; Hodo and many local Chinese tofu makers usually call it “firm tofu.” The benefit of using this type of tofu is that you don’t need to press the tofu before pan frying. I’ve seen “super firm tofu” sold in large 3x3x4-inch blocks, and the tofu tends to be chewier and more coarse, which I don’t like.
Extra-firm tofu: If you are using extra-firm tofu, drain the tofu and wrap the tofu block with a layer of paper towels or muslin cloth. Place the wrapped block of tofu on a plate and weigh it down with a stack of plates or a small pan to press the tofu. Let it sit for about 20 minutes before slicing into 3/4 to 1-inch cubes.
Full-fat canned coconut milk will yield a richer sauce with more flavor. If you want something lighter, you can use canned lite coconut milk. Here are some ideas on what to do with leftover coconut milk.
I used 3 tablespoons of sambal oelek (Huy Fong brand), which yielded notably spicy tofu. The amount that you use depends on your desired level of spice and the brand of sambal oelek that you use. Since I first published this recipe in 2021, Huy Fong has slightly altered their recipe for the sambal oelek, and I feel it is spicier than before. If the sambal oelek that you have is very spicy, then use 1 or 2 tablespoons for the recipe.
I have tried this recipe with Thai Kitchen and Maesri red curry paste. If you are using a different brand of curry paste, make sure to taste it first to make sure it’s not super spicy.
You can also use sugar, honey (if you’re not vegan), maple syrup, or agave. Any kind of sweetener will work here.

Nutrition

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