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Spicy Tofu with Creamy Coconut Sauce

Spicy Tofu with Creamy Coconut Sauce for Quick Weeknight Dinners

A quick and vegan dish featuring spicy tofu enveloped in a creamy coconut sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium White Onion Can substitute with red onion or shallots.
  • 3 cloves Garlic Fresh garlic is best; avoid powdered.
  • 1 medium Red Chilli Use green chili for a different heat profile.
  • 1 inch Ginger Use fresh or alternatives like galangal or lemongrass.
  • 1 can Coconut Milk Full-fat coconut milk recommended for best flavor.
  • 1 cup Vegetable Stock Use homemade stock or a good-quality stock cube.
  • 1 medium Lime Fresh lime zest and juice are crucial for flavor.
  • 2 tablespoons Light Soy Sauce Dark soy sauce can alter dish color.
  • 1 teaspoon Sugar Adjust amount to taste if needed.
For the Tofu
  • 14 ounces Extra Firm Tofu Use silken tofu cautiously as it breaks easily.
  • 1 cup Beansprouts Optional; replace with edamame, mushrooms, or sliced aubergine.
For Garnish
  • Garnish (Spring Onions, Chives, Dill) Chives and dill are optional, but spring onions add a nice finish.
  • 1 tablespoon Chilli Oil Optional, but enhances flavor.

Equipment

  • Frying Pan

Method
 

Step-by-Step Instructions
  1. In a large frying pan over medium-low heat, add a splash of oil and sauté chopped white onion, minced garlic, sliced red chili, and grated ginger for about 10 minutes until the onions are translucent and fragrant.
  2. Stir in a can of full-fat coconut milk, vegetable stock, lime zest, lime juice, light soy sauce, and a touch of sugar into the pan. Increase the heat to medium and mix everything thoroughly until bubbling slightly, approximately 2-3 minutes.
  3. Slice the extra firm tofu in half lengthwise, then make diagonal cuts to create hasselback slabs for better flavor absorption. Pat dry to remove excess moisture.
  4. Add the beansprouts to the simmering sauce, then carefully nestle the prepared tofu slabs into the pan. Cover and simmer for about 5 minutes. Cook for an additional 10 minutes until the sauce thickens and the tofu is heated through.
  5. Once thickened, top with sliced spring onions, optional chives and dill, and a drizzle of chili oil for added kick.
  6. Serve alongside warm sticky rice or noodles for a complete meal.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 18gFat: 28gSaturated Fat: 24gPolyunsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze tofu separately from the sauce for up to 1 month.

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