Description
A flavorful dish featuring crispy tofu coated in a creamy coconut sauce with a spicy kick.
Ingredients
- 1 block (14 ounces) firm tofu, pressed and drained
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa, for serving
Instructions
- Cut the pressed tofu into bite-sized cubes.
- In a large bowl, combine the tofu cubes with vegetable oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Toss until the tofu is evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned tofu and cook for about 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, pour in the coconut milk, soy sauce, lime juice, and maple syrup. Stir well and bring to a simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Return the crispy tofu to the skillet and gently stir to coat the tofu in the sauce. Cook for an additional 2-3 minutes until heated through.
- Serve the spicy tofu over cooked rice or quinoa and garnish with fresh cilantro.
Notes
- For added crunch, toss in some chopped bell peppers or snap peas during the last few minutes of cooking.
- To make it a complete meal, serve with steamed broccoli or a side salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg