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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.