Description
Crispy tofu cubes simmered in a fiery-smooth coconut curry sauce—bold, cozy, and weeknight-fast.
Ingredients
- Super-firm tofu
- Coconut milk
- Red curry paste
- Shallots
- Canola or vegetable oil
- Coconut oil
- Ginger
- Ground coriander
- Sambal oelek
- Coconut or brown sugar
- Kosher salt
- Red pepper flakes
- Scallions
- Toasted sesame seeds
Instructions
- Cut tofu into cubes and pat dry; sear in oil until golden on all sides. Remove and set aside.
- In the same pan, add coconut oil and sauté shallots until soft.
- Stir in ginger, coriander, and red curry paste until fragrant.
- Add coconut milk, sambal oelek, sugar, salt, and chili flakes; simmer gently.
- Return tofu to the pan and spoon sauce over to coat.
- Simmer until sauce thickens and clings to the tofu.
- Finish with scallions and sesame seeds; serve hot over rice or noodles.
Notes
- Adjust the level of sambal oelek for desired spiciness.
- Serve with jasmine rice or rice noodles for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg