Irresistibly Spicy Tofu with Creamy Coconut Sauce Bliss

This Spicy Tofu with Creamy Coconut Sauce delivers vibrant flavors in a quick, one-pan recipe. Perfect for busy weeknights, it's vegan, nourishing, and utterly satisfying.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 piece White Onion Adds sweetness and aroma; substitute with red onion or shallots if preferred.
3 cloves Garlic Provides a strong, aromatic flavor; always use fresh and avoid powdered garlic.
1 piece Red Chilli Adds medium heat; green chilies can be used if red is unavailable.
1 tablespoon Ginger Essential for a fresh and zesty flavor; use fresh ginger instead of ground ginger.

For the Sauce

1 can Coconut Milk Forms the creamy base of the dish; full-fat offers the best flavor.
1 cup Vegetable Stock Adds depth to the flavors; can substitute with homemade veggie broth.
1 piece Lime Provides acidity and freshness; use fresh lime for juice and zest.
2 tablespoons Light Soy Sauce Adds a savory element; dark soy sauce can be used but may alter the dish’s color.
1 tablespoon Sugar Balances flavors; adjust to taste.

For the Protein

1 block Extra Firm Tofu The main protein source; avoid silken tofu as it breaks apart easily.

For Texture

1 handful Beansprouts Optional, adds a crunchy texture; alternatives include edamame beans, mushrooms, or sliced aubergine.

For Garnish

2 tablespoons Spring Onions Adds color and a mild onion flavor; chop finely.
2 tablespoons Chives Offers a delicate, herbal taste; finely chopped.
1 tablespoon Dill Adds freshness and a unique flavor; sprinkle over just before serving.
to taste Chilli Oil Enhances presentation and adds extra heat; drizzle to taste.

Equipment

Large frying pan

Method

Step‑by‑Step Instructions

In a large frying pan, heat 2 tablespoons of oil over medium-low heat. Add 1 finely sliced white onion, 3 minced garlic cloves, 1 chopped red chili, and 1 tablespoon of chopped ginger. Sauté for about 10 minutes until softened and fragrant.
Pour in 1 can of coconut milk and 1 cup of vegetable stock. Add the zest and juice of 1 lime, 2 tablespoons of light soy sauce, and 1 tablespoon of sugar. Stir well and bring to a gentle simmer for about 3 minutes.
Slice 1 block of extra firm tofu in half lengthwise and make diagonal cuts in each half to create a Hasselback style.
Gently stir in a handful of beansprouts into the coconut sauce and nestle the prepared tofu halves into the sauce. Cover the pan and allow to simmer for 5 minutes.
After 5 minutes, remove the lid and continue simmering for another 10 minutes to thicken the sauce, adjusting seasoning as needed.
Garnish with finely chopped spring onions, chives, and dill. Drizzle with chili oil before serving, paired with sticky rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Use extra firm tofu and press it well to remove excess moisture. Always opt for fresh ginger and garlic for the best flavor. Don't skip the garnishes for an elevated presentation.

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