Name: Spicy Tofu with Creamy Coconut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 400g firm tofu, pressed and cubed; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1 small onion, chopped; 3 cloves garlic, minced; 1 inch ginger, grated; 1-2 red chilies, sliced (adjust to taste); 1 tsp curry powder; 1/2 tsp ground turmeric; 1 can (400ml) coconut milk; 1 tbsp soy sauce; 1 tsp maple syrup (or sugar); Juice of 1/2 lime; Salt to taste; Fresh cilantro, for garnish

Why You’ll Love Spicy Tofu with Creamy Coconut Sauce Recipe

Quick to prepare and perfect for weeknight dinners (ready in about 35 minutes)
Simple, wholesome ingredients you likely already have on hand
Balanced flavors: creamy coconut, spicy chili paste, and tangy lime
Vegan and plant-based, appealing to many dietary preferences
Great served with steamed rice, noodles, or veggies for a complete meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 block of firm tofu, drained and pressed
1 tablespoon of vegetable oil
1 tablespoon of soy sauce
1 tablespoon of chili paste (adjust to your spice preference)
1 can (400 ml) of coconut milk
1 tablespoon of lime juice
1 teaspoon of garlic, minced
1 teaspoon of ginger, grated
Salt to taste
Fresh cilantro for garnish

Directions

Cut the pressed tofu into bite-sized cubes.
Heat the vegetable oil in a pan over medium heat.
Add the tofu cubes and cook until golden brown on all sides.
In a small bowl, mix together the soy sauce and chili paste. Pour this mixture over the tofu and stir to coat evenly.
Add the coconut milk, lime juice, minced garlic, and grated ginger to the pan. Stir to combine.
Let the sauce simmer for about 10 minutes until it thickens and the flavors meld.
Season with salt to taste.
Garnish with fresh cilantro and serve hot.

Servings and timing

Servings: 4 servings
Prep time: about 15 minutes
Cook time: about 20 minutes
Total time: around 35 minutes

Variations

Add bell peppers or snap peas when you add the coconut milk for extra veggies.
Swap tofu for tempeh or chickpeas for a different protein texture.
Stir in a tablespoon of red curry paste for a richer, more aromatic sauce.
For milder spice, reduce the chili paste or use a sweeter chili sauce.
Serve with rice noodles and a squeeze of fresh lime for a noodle bowl twist.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezing: You can freeze leftovers, though the texture of the tofu may soften slightly upon thawing.
Reheating: Reheat gently on the stovetop over medium heat or in the microwave. Add a splash of coconut milk or water if sauce becomes too thick.

FAQs

What type of tofu should I use?

Firm tofu pressed well is ideal for this recipe because it becomes crisp when cooked and holds up in the sauce.

Can I make this gluten-free?

Yes, use gluten-free soy sauce or tamari to make this dish gluten-free.

How spicy is this dish?

The spice level depends on the chili paste you use; adjust the amount to suit your heat tolerance.

What should I serve it with?

Serve it with steamed jasmine rice, coconut rice, or rice noodles for a complete meal.

Can I add vegetables?

Yes, bell peppers, snap peas, or broccoli work well cooked in the sauce.

Can I use coconut cream instead of coconut milk?

Coconut cream will make the sauce richer and thicker; you may want to thin it slightly with water.

Is this recipe vegan?

Yes, it’s entirely plant-based and vegan.

How do I press tofu properly?

Wrap tofu in a clean towel and place a weight on top for 15–20 minutes to remove excess moisture.

Can I prepare this ahead of time?

You can prepare the tofu and sauce separately up to a day ahead, then combine and heat before serving.

Can I substitute lime juice with lemon juice?

Yes, lemon juice is a fine substitute if you prefer its flavor.

Conclusion

This spicy tofu with creamy coconut sauce recipe is a flavorful, satisfying vegan dish that’s easy enough for a weeknight yet vibrant enough to impress. With its balanced spice, creamy coconut base, and versatility in serving options, it’s sure to become a favorite in your recipe rotation.