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Tofu in Creamy Coconut Sauce

Tofu in Creamy Coconut Sauce – A Flavorful Vegan Comfort Bowl

This Tofu in Creamy Coconut Sauce is a delicious vegan dish that balances bold spices with sweetness, all ready in just 30 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Best Recipes
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 oz Firm Tofu Press to remove excess moisture for best crispiness.
  • 2 tbsp Vegetable Oil Substitute with any neutral oil.
For the Sauce
  • 2 cloves Garlic, minced
  • 1 piece Red Bell Pepper, diced
  • 1 tbsp Tomato Paste
  • 1 tbsp Chili Garlic Sauce Adjust to taste for desired spice level.
  • 1 tsp Soy Sauce For gluten-free, use tamari.
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin Can be omitted if preferred.
  • 1 tsp Chili Flakes Adjust based on spice preference.
  • 1 tbsp Maple Syrup Balances the heat with a hint of sweetness.
  • 1 can Coconut Milk Full-fat recommended for rich, creamy texture.
For Garnish
  • 2 pieces Green Onions, chopped For garnish, adding freshness.
  • Lime Optional, for squeezing.

Equipment

  • skillet
  • cutting board
  • knife
  • Measuring spoons
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare Tofu: Press the firm tofu for 20–30 minutes to eliminate excess moisture. Cut into 1-inch cubes and toss in cornstarch.
  2. Fry Tofu: Heat vegetable oil in a skillet over medium-high heat. Cook tofu cubes until golden brown, about 2–3 minutes per side.
  3. Sauté Aromatics: In the same skillet, sauté minced garlic for about 30 seconds, then add diced red bell pepper and cook for 2–3 minutes.
  4. Make Sauce: Stir in tomato paste, chili garlic sauce, soy sauce, smoked paprika, and ground cumin. Let spices bloom for 1 minute.
  5. Combine Sauce & Tofu: Add coconut milk, bringing to a gentle simmer for about 5 minutes. Return crispy tofu and simmer for 2–3 minutes.
  6. Serve: Garnish with chopped green onions and a squeeze of lime juice. Serve hot over jasmine rice or in wraps.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 70mgCalcium: 10mgIron: 20mg

Notes

Store leftover tofu and coconut sauce separately in airtight containers for up to 3 days. Freeze tofu cubes for up to 3 months.

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