Spicy Tofu Creamy Coconut Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

400 g firm or extra-firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 can (13.5 oz) full-fat coconut milk

2 tablespoons soy sauce or tamari

1 tablespoon chili garlic sauce

1 tablespoon tomato paste

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon chili flakes

1 teaspoon maple syrup or brown sugar

2 cloves garlic, minced

1 small red bell pepper, finely diced

Green onions, chopped (for garnish)

Salt and pepper, to taste

Fresh cilantro

Squeeze of lime

Directions

Prepare tofu

Press the tofu and cut into cubes. Coat lightly with cornstarch.

Pan-fry tofu

Pan-fry the tofu in vegetable oil over medium-high heat until all sides are golden and crispy. Remove and set aside.

Cook aromatics

Sauté garlic and diced red bell pepper in the same pan over medium heat until fragrant and softened.

Prepare sauce

Whisk together tomato paste, chili garlic sauce, soy sauce, smoked paprika, cumin, chili flakes, and maple syrup.

Simmer sauce

Pour in coconut milk while whisking well. Simmer gently for about 5 minutes until slightly thickened.

Combine tofu and sauce

Return the tofu to the skillet and toss gently to coat in the sauce. Simmer for another 2–3 minutes.

Garnish and serve

Garnish with chopped green onions, cilantro (optional), and a squeeze of lime. Serve immediately with rice, noodles, or flatbread.

Nutrition

• Calories: 320