Description
A rich and flavorful vegan dish featuring crispy tofu simmered in a creamy coconut sauce infused with chili, garlic, and ginger. Perfect for a comforting, spicy meal that’s quick enough for weeknights.
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)
Instructions
- Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the tofu cubes and cook, turning occasionally, until golden brown on all sides (about 8–10 minutes).
- In a small bowl, whisk together soy sauce and chili paste, then pour over the tofu and toss to coat evenly.
- Pour in the coconut milk, add lime juice, minced garlic, and grated ginger. Stir well and bring to a gentle simmer.
- Let the sauce simmer for about 10 minutes to thicken and blend flavors.
- Taste the sauce and season with salt as needed.
- Transfer to a serving dish and garnish with fresh chopped cilantro.
Notes
Swap tofu with tempeh or seitan for variety.
Add veggies like bell peppers, snap peas, or spinach during simmering.
Reduce chili paste and add a splash of maple syrup for a milder version.
Use tamari instead of soy sauce to make it gluten-free.
Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of water or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
