Description
Crispy tofu coated in a vibrant and spicy coconut sauce, packed with flavor and served over rice. A delicious and easy vegan meal!
Ingredients
Scale
- 1 block (14-16 oz) extra-firm tofu, pressed
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, for frying
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup chopped onion
- 1–2 red chilies, finely chopped (adjust to your spice preference)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon sriracha (or more, to taste)
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped cilantro, for garnish
- Cooked rice, for serving
Instructions
- Wrap the tofu block in several layers of paper towels. Place a heavy object (like a cast-iron skillet or a stack of books) on top of the tofu for at least 30 minutes, or even better, an hour. This removes excess water, allowing the tofu to get nice and crispy when fried.
- Once pressed, cut the tofu into bite-sized cubes, about 1-inch in size.
- In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, garlic powder, and ground ginger. Add the tofu cubes to the bowl and gently toss to coat them evenly in the marinade. Let the tofu marinate for at least 15 minutes, or up to 30 minutes, for maximum flavor absorption.
- In a separate bowl, place the cornstarch. Remove the marinated tofu from the marinade (discard the marinade) and toss the tofu cubes in the cornstarch, ensuring they are fully coated on all sides.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the coated tofu cubes to the hot oil in a single layer. Avoid overcrowding the pan. You may need to fry the tofu in batches.
- Fry the tofu for about 5-7 minutes per side, or until golden brown and crispy on all sides. Use a spatula to gently flip the tofu cubes as needed.
- Once the tofu is cooked, remove it from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain any excess oil.
- In the same skillet or wok (after wiping it clean), heat the vegetable oil over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute, or until fragrant.
- Add the sliced bell peppers and chopped onion to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.
- Add the finely chopped red chilies to the skillet. Adjust the amount of chilies according to your desired level of spiciness. Sauté for another minute to release their flavor.
- Pour in the coconut milk, soy sauce, brown sugar, lime juice, sriracha, curry powder, turmeric powder, and red pepper flakes (if using). Stir well to combine all the ingredients.
- Bring the sauce to a simmer and let it cook for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking. Taste and adjust the seasonings as needed.
- Gently add the fried tofu cubes to the skillet with the spicy coconut sauce. Stir to coat the tofu evenly in the sauce.
- Let the tofu simmer in the sauce for another 2-3 minutes, allowing it to absorb the flavors of the sauce.
- Remove the skillet from the heat and garnish with chopped cilantro. Serve the spicy tofu coconut sauce immediately over cooked rice.
Notes
- Pressing the tofu is key for crispy tofu.
- Adjust the spice level to your preference.
- Use full-fat coconut milk for a richer sauce.
- Don’t overcrowd the pan when frying the tofu.
- Fresh ingredients enhance the flavor.
- The sauce can be made ahead of time.
- Add other vegetables like broccoli, snap peas, or mushrooms.
- Serve with rice, quinoa, noodles, or cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes