Name: Spicy Tofu in Creamy Coconut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 block firm tofu, drained, pressed & cubed; 1 tbsp vegetable oil; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp chili paste (adjust to taste); 1 can (400 ml) full-fat coconut milk; 1 tbsp fresh lime juice; 1 tsp minced garlic; 1 tsp grated ginger; Salt to taste; Fresh cilantro, chopped (for garnish)

Spicy Tofu in Creamy Coconut Sauce a rich, flavorful dish that brings together crispy tofu and a silky coconut-based sauce infused with chili, garlic, and ginger. This Spicy Tofu is a plant-based meal that feels indulgent yet wholesome. I love how it pairs perfectly with fluffy rice or noodles, making it ideal for a quick weeknight dinner or a cozy weekend meal.

Why You’ll Love This Recipe

I always reach for this recipe when I want something comforting, spicy, and full of flavor—without a lot of fuss. The tofu turns crispy and golden, while the coconut sauce brings a creamy balance to the heat from the chili paste. It’s entirely vegan and can be adjusted to suit different spice levels. Plus, it’s one of those dishes where leftovers taste just as good (if not better) the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 block firm tofu, drained, pressed & cubed

1 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp chili paste (adjust for spice)

1 can (400 ml) full‑fat coconut milk

1 tbsp fresh lime juice

1 tsp minced garlic

1 tsp grated ginger

Salt to taste

Fresh cilantro, chopped (for garnish)

Directions

I start by pressing the tofu for at least 15 minutes to remove excess moisture, then I cut it into bite-sized cubes.

I heat the vegetable oil in a large skillet over medium heat.

I add the tofu cubes and cook them, turning occasionally, until golden brown on all sides (this takes about 8–10 minutes).

In a small bowl, I whisk together the soy sauce and chili paste, then pour the mixture over the tofu and toss it to coat evenly.

I pour in the coconut milk, add lime juice, minced garlic, and grated ginger, then stir well and bring everything to a gentle simmer.

I let the sauce simmer for about 10 minutes so it can thicken slightly and the flavors blend together.

I taste the sauce and season it with salt as needed.

Finally, I transfer everything to a serving dish and garnish with fresh chopped cilantro.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the tofu with tempeh or seitan for a different texture.

To add more veggies, I like throwing in bell peppers, snap peas, or baby spinach during the simmering stage.

For a milder version, I reduce the chili paste and add a splash of maple syrup for a sweet contrast.

If I want more tang, I increase the lime juice or even add a splash of rice vinegar.

To make it gluten-free, I use tamari instead of soy sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I use the stovetop over low heat or microwave it gently, adding a splash of water or coconut milk to loosen the sauce if it thickened too much. I avoid freezing this dish since the tofu changes texture.

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FAQs

What kind of tofu works best for this recipe?

I always use firm or extra-firm tofu so it holds its shape and gets nice and crispy during frying. Silken or soft tofu doesn’t work well here.

Can I make this recipe less spicy?

Yes, I reduce the amount of chili paste or swap it out for a mild chili sauce. Adding a bit of coconut sugar or maple syrup also helps balance the heat.

Is this dish gluten-free?

As long as I use gluten-free soy sauce or tamari, this dish is completely gluten-free.

Can I use light coconut milk instead of full-fat?

I can, but I find the sauce isn’t as rich or creamy. Full-fat coconut milk gives the best texture and flavor.

What should I serve with this dish?

I usually serve it over steamed jasmine rice, but it’s also great with noodles, quinoa, or even cauliflower rice for a lighter option.

Conclusion

Spicy Tofu in Creamy Coconut Sauce is one of those meals I keep coming back to. It’s quick, satisfying, and packed with bold, warming flavors. Whether I’m cooking for guests or just making a cozy solo dinner, it never disappoints.

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