Description
A quick and easy dish featuring crispy tofu in a rich and creamy coconut sauce, infused with spicy and aromatic flavors.
Ingredients
Scale
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions
- Press and cube the tofu, then cut into 1-inch cubes.
- In a large skillet over medium-high heat, heat 1 tablespoon of oil and cook the tofu until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- Add the remaining tablespoon of oil and sauté the onion until soft and translucent, about 5 minutes.
- Add garlic and ginger; cook for about 1 minute until fragrant.
- Add red bell pepper and cook for another 2 minutes.
- Stir in red curry paste and let the spices bloom for a minute.
- Pour in coconut milk and bring to a gentle simmer.
- Add soy sauce, lime juice, and brown sugar. Let it simmer for 5 minutes until it thickens.
- Return the tofu to the skillet, sprinkle with crushed red pepper flakes, and gently coat in the sauce.
- Simmer for an additional 3-4 minutes, then serve hot over jasmine rice, garnished with cilantro.
Notes
For a lighter option, use low-sugar coconut milk or low-sodium soy sauce. Customize with additional vegetables like spinach or bok choy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg