Pin
Cornstarch-coated tofu cooks separately before joining a coconut, tomato and chili sauce. Press and dry firm tofu first so its coating has a chance to brown. Add it back near serving; once coated in sauce, the crust will gradually soften.
Use firm or extra-firm tofu, drained and pressed according to the package. Silken tofu is too delicate for this cubed pan-frying method. Cut even pieces so they can be turned without smaller ones breaking apart.
Ingredient amounts and preparation
- Set out: 14 oz (400 g) firm or extra-firm tofu, pressed and cubed; 2 tablespoons cornstarch
- Set out: 2 tablespoons vegetable oil; 1 can (13.5 oz) full-fat coconut milk
- Set out: 2 tablespoons soy sauce or tamari; 1 tablespoon chili garlic sauce
- Set out: 1 tablespoon tomato paste; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin
- Set out: 1/2 teaspoon chili flakes (adjust to taste); 1 teaspoon maple syrup or brown sugar
- Set out: 2 cloves garlic, minced; 1 small red bell pepper, finely diced
- Set out: Green onions, chopped (for garnish); Salt and pepper, to taste; Optional: fresh cilantro, squeeze of lime
Cooking sequence and doneness
- Stage 1
- Drain and press the firm tofu, then cut into even cubes and pat dry.
- Stage 2
- Toss lightly with the measured cornstarch. Heat the vegetable oil in a wide skillet and cook tofu in an uncrowded layer, turning carefully until its surfaces are golden and cooked through.
- Stage 3
- Transfer to a plate. Lower heat and soften the diced pepper in the same pan, then stir in garlic briefly.
- Stage 4
- Mix tomato paste, chili-garlic sauce, soy sauce, paprika, cumin, chili flakes and maple syrup or sugar.
- Stage 5
- Stir that mixture into the pan and add the well-stirred coconut milk. Simmer gently about five minutes, tasting for seasoning.
- Stage 6
- Return tofu and fold through the hot sauce for two to three minutes. Finish with green onions and optional cilantro or lime and serve immediately.
Dry the cubes first, then toss with the measured starch shortly before cooking. A thin coating is enough. Leave space in the pan and allow a side to set before trying to turn it.
How is the coconut sauce assembled?
Combine the tomato paste, chili sauce, soy sauce, dry spices and sweetener before adding coconut milk. Stir the can first to recombine separated cream and liquid. Full-fat coconut milk is the specified ingredient; a drinking beverage gives a thinner result. Chili-garlic sauces vary, and the recipe also includes chili flakes. Start with fewer flakes if uncertain, then taste the simmered sauce. Smoked paprika and cumin add flavor without being interchangeable with chili sauce.
Can the tofu stay crisp in the sauce?
Only briefly. Fold it in just before serving and avoid a prolonged simmer. For more contrast, spoon sauce beneath the tofu at the table instead of coating every cube in advance.
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Tomato, White Bean and Broccoli Pasta with Silken Tofu or Tomato Coconut Soup with Carrot and Celery. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. Recipe guidance is based on the listed ingredient amounts and the method checks above. Timing is an estimate rather than a kitchen-test result; ingredient brands and cookware can change the outcome.
Common Questions About This Recipe
- Which tofu is suitable?
Use firm or extra-firm tofu, drained and pressed according to the package. Silken tofu is too delicate for this cubed pan-frying method.
- When does the cornstarch go on?
Dry the cubes first, then toss with the measured starch shortly before cooking. A thin coating is enough.
- How is the coconut sauce assembled?
Combine the tomato paste, chili sauce, soy sauce, dry spices and sweetener before adding coconut milk. Stir the can first to recombine separated cream and liquid.
- How spicy will it be?
Chili-garlic sauces vary, and the recipe also includes chili flakes. Start with fewer flakes if uncertain, then taste the simmered sauce.
- Can the tofu stay crisp in the sauce?
Only briefly. Fold it in just before serving and avoid a prolonged simmer.