Spicy Tofu in Creamy Coconut Sauce: Bold, Vegan, and Delicious

Looking for a plant-based dish that’s bursting with flavor and creamy indulgence? Spicy Tofu in Creamy Coconut Sauce is a vibrant, vegan-friendly meal that’s simple enough for weeknights but impressive enough for dinner guests.

This recipe features crispy tofu cubes bathed in a luscious coconut curry sauce with garlic, ginger, and chili. The sauce is both rich and slightly spicy, creating the perfect balance of heat and creaminess. Serve over rice, quinoa, or noodles, and you’ve got a wholesome, satisfying meal.

🥘 Why You’ll Love Spicy Coconut Tofu

• Vegan & Protein-packed: Firm tofu absorbs all the flavors of the sauce.
• Quick weeknight dinner: Ready in under 30 minutes.
• Rich and creamy: Coconut milk adds a silky texture without dairy.
• Bold flavors: Garlic, ginger, and chili create a vibrant, spicy punch.
• Versatile: Serve over rice, noodles, or with flatbread.

🧂 Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1–2 red chili peppers, finely sliced (adjust heat to taste)
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar or maple syrup
• 1 teaspoon smoked paprika (optional)
• Fresh cilantro, for garnish

🔪 Instructions

1. Prepare the tofu:
Press tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes. Season lightly with salt and pepper.

2. Sear the tofu:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 4–5 minutes per side. Remove tofu and set aside.

3. Cook aromatics and vegetables:
In the same skillet, add remaining oil. Sauté onion, garlic, ginger, and chili peppers until fragrant (about 2–3 minutes). Add bell pepper and cook 2 more minutes.

4. Make the coconut sauce:
Pour in coconut milk, soy sauce, lime juice, brown sugar, and smoked paprika. Stir and bring to a gentle simmer.

5. Combine tofu and sauce:
Return tofu to the skillet, gently tossing to coat in the sauce. Simmer 3–5 minutes to heat through and let flavors meld.

6. Serve:
Garnish with fresh cilantro. Serve over steamed rice, quinoa, or noodles for a complete meal.

Spicy Tofu in Creamy Coconut Sauce

Golden crispy tofu in a rich, spicy coconut sauce with garlic, ginger, and bell peppers. A vegan-friendly, flavorful one-pan meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Vegan

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 block firm tofu pressed and cubed
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1 small onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1–2 red chili peppers sliced, adjust heat to taste
• 1 red bell pepper sliced
• 1 can coconut milk 14 oz
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp brown sugar or maple syrup
• 1 tsp smoked paprika optional
• Fresh cilantro for garnish

Equipment

• Large skillet
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. Press tofu for at least 15 minutes, then cut into cubes and season with salt and pepper.
2. Heat 1 tbsp oil in skillet over medium-high heat. Sear tofu until golden on all sides, 4–5 minutes per side. Remove and set aside.
3. Sauté onion, garlic, ginger, and chili peppers in remaining oil until fragrant, 2–3 minutes.
4. Add bell pepper and cook 2 more minutes.
5. Pour in coconut milk, soy sauce, lime juice, brown sugar, and smoked paprika. Stir and bring to gentle simmer.
6. Return tofu to skillet, gently toss to coat in sauce, simmer 3–5 minutes.
7. Garnish with fresh cilantro and serve over rice, quinoa, or noodles.

Notes

Adjust chili for desired spice. Add vegetables for more nutrition.

💡 Tips for Perfect Spicy Coconut Tofu

• Press tofu thoroughly: Removes excess moisture, ensuring it crisps properly.
• Adjust heat: Reduce or remove chili peppers for a milder version.
• Make it thicker: Simmer the sauce longer for a richer consistency.
• Extra flavor: Add a teaspoon of curry powder or turmeric for depth.
• Vegetable variations: Add zucchini, peas, or spinach for more nutrition and color.

🍴 Serving Suggestions

• Over jasmine or basmati rice to soak up the creamy sauce.
• With noodles for a Thai-inspired dinner.
• Serve with steamed broccoli or bok choy for a green boost.
• Drizzle with extra lime juice or sprinkle crushed peanuts for added texture.

🔄 Variations

1. Mild Coconut Tofu: Skip chili and add ½ teaspoon smoked paprika for subtle warmth.
2. Extra Veggie Coconut Tofu: Add snow peas, carrots, or mushrooms when sautéing bell peppers.
3. Spicy Peanut Coconut Tofu: Add 1 tablespoon peanut butter for a nutty, rich sauce.
4. Low-sodium version: Use low-sodium soy sauce and skip added salt.

🕰️ Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container up to 3 days.
• Reheat: Gently on the stovetop or microwave, adding a splash of coconut milk if sauce thickened.
• Freeze: Can freeze up to 1 month; thaw overnight in the fridge and reheat gently.

🌟 Why This Recipe Works

Spicy Tofu in Creamy Coconut Sauce delivers bold flavors, satisfying creaminess, and a quick, healthy meal all in one. The combination of garlic, ginger, chili, and coconut milk creates a sauce that’s both indulgent and comforting while keeping it fully vegan. It’s perfect for anyone looking to enjoy plant-based comfort food with minimal fuss.

📖 Recipe Summary

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4