Description
A flavorful and creamy vegan dish featuring crispy tofu cubes simmered in a rich and spicy coconut curry sauce. Perfect as a satisfying main course served with jasmine rice or steamed vegetables, this recipe is both gluten-free and vegan.
Ingredients
Scale
Tofu
- 14 ounces extra-firm tofu, pressed and cut into cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 tablespoons neutral oil (such as avocado or vegetable oil)
Sauce and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste (or to taste)
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- 1/2 teaspoon chili flakes (optional)
Garnish
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the Tofu: Pat the tofu dry thoroughly and toss it with cornstarch and salt until lightly and evenly coated. This will help achieve a crispy texture when cooked.
- Cook the Tofu: Heat the neutral oil in a large nonstick skillet over medium-high heat. Add the tofu cubes carefully and cook for 3 to 4 minutes on each side until they turn golden brown and crispy. Remove the tofu from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the diced onion and sauté for 3 to 4 minutes until it becomes soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add Curry Paste: Incorporate the red curry paste into the skillet and cook for 1 minute, stirring frequently to meld the flavors and toast the spices slightly.
- Create the Sauce: Pour in the full-fat coconut milk and stir well. Add soy sauce, lime juice, and chili flakes if using. Bring the mixture to a gentle simmer and allow the sauce to thicken for about 5 minutes, stirring occasionally.
- Combine Tofu and Sauce: Return the crispy tofu cubes to the skillet, tossing them carefully to coat with the creamy coconut sauce. Let everything simmer together for an additional 2 to 3 minutes until the tofu is heated through and the flavors marry.
- Serve: Remove from heat and serve hot. Garnish with chopped fresh cilantro and lime wedges. This dish pairs wonderfully with jasmine rice, rice noodles, or steamed vegetables.
Notes
- For extra heat, add sliced fresh chili peppers or a spoonful of sambal oelek to the sauce.
- This dish is naturally vegan and gluten-free; ensure to use gluten-free soy sauce if needed.
- Feel free to add greens such as spinach or bok choy during the simmering stage for additional nutrients and texture.
