Spicy Tofu with Creamy Coconut Sauce

Serving Size 3

Prep Time 10 mins

Cook Time 20 mins

Difficulty Medium

Ingredients

  • 1/2 package Nasoya Extra Firm Tofu
  • 2 tablespoons neutral oil works
  • 1 teaspoon kosher salt
Sauce
  • 2 tablespoons oil
  • 1 cup thinly sliced shallots
  • 2 tablespoons minced ginger
  • 1 cup full-fat canned coconut milk
  • 3 to 5 tablespoons sambal oelek
  • 4 teaspoons red curry paste
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons brown sugar
Recipe Inspired By Healthy Nibbles by Lisa Lin

Preparation

  1. Press your tofu for at least 15 minutes before cutting into 1-inch cubes.
  2. Add oil to a non-stick pan on medium-high heat. Carefully place the tofu cubes in a single layer.
  3. Pan-fry until golden brown on all sides – about 3 minutes per side. With every flip, season your tofu with salt. Once golden brown, remove from heat and place to the side.
  4. To make the sauce, heat coconut oil in a large skillet over medium heat. Add shallots and cook until translucent – about 5 minutes. Add minced ginger and cook until fragrant – about 1 minute.
  5. Add the coconut milk, sambal oelek, red curry paste, salt, and sugar to the pan. Increase heat to medium-high and let simmer for 5 minutes.
  6. Once the sauce is bubbling around the edges, add the tofu cubes and stir to coat.
  7. Serve with jasmine rice & garnish with scallions, red pepper flakes, and sesame seeds. Enjoy!

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