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Spicy Tofu with Creamy Coconut Sauce: A Flavorful Delight!

A flavorful dish featuring crispy tofu coated in a creamy coconut sauce with a spicy kick.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  1. Cut the pressed tofu into bite-sized cubes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the spicy tofu over cooked rice or quinoa and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 12gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 5g

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.

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