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Fiery Coconut Tofu

Crispy pan-seared tofu in a creamy, spicy coconut sauce. A quick, flavorful, and satisfying vegan dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Vegan
Calories: 320

Ingredients
  

For the Tofu
  • 1 block extra-firm tofu (14-16 ounce)
  • 1 tbsp avocado oil
  • 1 tbsp cornstarch
  • 0.25 tsp salt
  • 0.125 tsp black pepper
For the Sauce
  • 1 tbsp coconut oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp red pepper flakes or to taste
  • 1 can full-fat coconut milk (13.5 ounce)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp lime juice fresh
  • 0.5 tsp turmeric

Equipment

  • Large skillet
  • Tofu Press or Plates
  • Mixing bowl
  • Whisk

Method
 

  1. Press the tofu for 15-20 minutes to remove excess water. Cut into 1-inch cubes and pat dry.
  2. In a bowl, toss the tofu cubes with cornstarch, salt, and pepper until coated.
  3. Heat avocado oil in a large skillet over medium-high heat. Add tofu and cook for 3-4 minutes per side until golden and crispy. Remove and set aside.
  4. Reduce heat to medium. Add coconut oil to the skillet. Sauté onion for 3-4 minutes until soft.
  5. Add garlic, ginger, and red pepper flakes. Sauté for 1 minute until fragrant.
  6. Pour in coconut milk, scraping the bottom of the pan. Whisk in soy sauce, maple syrup, and turmeric.
  7. Simmer the sauce for 5-7 minutes, until slightly thickened.
  8. Return the tofu to the skillet, stirring to coat. Heat through for 1-2 minutes. Remove from heat and stir in fresh lime juice.
  9. Serve immediately over rice, garnished with cilantro, green onions, and sesame seeds.

Notes

Spice level can be adjusted by increasing or decreasing the red pepper flakes. For a thicker sauce, create a slurry with 1 tsp cornstarch and 1 tbsp water and whisk it in during step 7.