If you’re craving something spicy, creamy, and totally delicious, this tofu dish is a must-try. It’s quick to whip up and packs a flavor punch with that coconut sauce. 😊
**Ingredients (Serves 2-4)**
* 14 oz (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 (adjust to taste) * 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 * Optional: fresh cilantro, squeeze of lime
**Instructions**
1. **Prep the tofu** Press and cut the tofu into cubes, then coat lightly with cornstarch. 2. **Fry it up** Pan-fry the tofu in vegetable oil over medium-high heat until all sides are golden and crispy. Remove and set aside. 3. **Sauté the veggies** In the same pan over medium heat, sauté garlic and diced red bell pepper until fragrant and softened. 4. **Mix the sauce base** Whisk together tomato paste, chili garlic sauce, soy sauce, smoked paprika, cumin, chili flakes, and maple syrup. 5. **Add the coconut milk** Pour in the coconut milk, whisking well. Simmer gently for about 5 minutes until slightly thickened. 6. **Combine and simmer** Return the tofu to the skillet, tossing gently to coat in the sauce. Simmer for another 2–3 minutes. 7. **Garnish and serve** Garnish with chopped green onions, cilantro (optional), and a squeeze of lime before serving.
2 Comments
If you’re craving something spicy, creamy, and totally delicious, this tofu dish is a must-try. It’s quick to whip up and packs a flavor punch with that coconut sauce. 😊
**Ingredients (Serves 2-4)**
* 14 oz (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 (adjust to taste)
* 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
* Optional: fresh cilantro, squeeze of lime
**Instructions**
1. **Prep the tofu** Press and cut the tofu into cubes, then coat lightly with cornstarch.
2. **Fry it up** Pan-fry the tofu in vegetable oil over medium-high heat until all sides are golden and crispy. Remove and set aside.
3. **Sauté the veggies** In the same pan over medium heat, sauté garlic and diced red bell pepper until fragrant and softened.
4. **Mix the sauce base** Whisk together tomato paste, chili garlic sauce, soy sauce, smoked paprika, cumin, chili flakes, and maple syrup.
5. **Add the coconut milk** Pour in the coconut milk, whisking well. Simmer gently for about 5 minutes until slightly thickened.
6. **Combine and simmer** Return the tofu to the skillet, tossing gently to coat in the sauce. Simmer for another 2–3 minutes.
7. **Garnish and serve** Garnish with chopped green onions, cilantro (optional), and a squeeze of lime before serving.
Yum! Love a good spicy dish to enjoy this time 😁🙌