Spicy Tofu with Creamy Coconut Sauce

Name: Spicy Tofu with Creamy Coconut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 10 to 20 ounces super firm or firm tofu (see note 1 for further explanation); 2 tablespoons canola or vegetable oil (any neutral oil works); pinches of kosher salt; 2 tablespoons coconut oil (can sub with any oil); 1 cup (120g) thinly sliced shallots; 1 1/2 tablespoons minced ginger; 1 cup full-fat canned coconut milk ((see note 3)); 2 to 3 tablespoons sambal oelek/ulek (depending on desired level of spice (see note 4)); 1 1/2 tablespoons red curry paste ((see note 5)); 1 1/2 to 3 teaspoons coconut or brown sugar (depending on desired level of sweetness (see note 6)); 1 teaspoon ground coriander (optional); 1/2 teaspoon (2g) Diamond Crystal kosher salt (1/4 teaspoon if using table salt, add more salt if necessary)

Instructions

Prep:15minCook:20min

For this recipe, I am using a very pressed style of tofu that is sometimes called “firm tofu” or “super firm tofu,” depending on the tofu maker. Read note 1 for more information. You can use a 10-ounce package of tofu (which often actually way more than 10 ounces) for a saucier dish, or you can use 20 ounces of tofu if you want more tofu. If you are using “extra-firm tofu,” read to note 2 for directions on how to prepare the tofu. Having cooked this recipe with different brands of red curry paste and a new version of the Huy Fong Foods sambal oelek, I decided to modify the recipe slightly from the original that I published in 2021. Notably, I reduced the amount of sambal oelek, but feel free to use more if you want something spicier.

Updated at: Tue, 11 Nov 2025 00:09:33 GMT