Pan-Fried Tofu in Spicy Coconut Sauce (Print-Friendly Version)

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.

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# Ingredients You’ll Need:

01 - 14 oz (400 g) firm or extra-firm tofu, pressed and cubed

02 - 2 tablespoons cornstarch

03 - 2 tablespoons vegetable oil

04 - 1 can (13.5 oz) full-fat coconut milk

05 - 2 tablespoons soy sauce or tamari

06 - 1 tablespoon chili garlic sauce

07 - 1 tablespoon tomato paste

08 - 1 teaspoon smoked paprika

09 - 1/2 teaspoon ground cumin

10 - 1/2 teaspoon chili flakes (adjust to taste)

11 - 1 teaspoon maple syrup or brown sugar

12 - 2 cloves garlic, minced

13 - 1 small red bell pepper, finely diced

14 - Green onions, chopped (for garnish)

15 - Salt and pepper, to taste

16 - Optional: fresh cilantro, squeeze of lime

# How to Make It:

01 - Drain and press the firm tofu, then cut into even cubes and pat dry.

02 - Toss lightly with the measured cornstarch.

03 - 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. Transfer to a plate.

04 - Lower heat and soften the diced pepper in the same pan, then stir in garlic briefly.

05 - Mix tomato paste, chili-garlic sauce, soy sauce, paprika, cumin, chili flakes and maple syrup or sugar. Stir that mixture into the pan and add the well-stirred coconut milk.

06 - Simmer gently about five minutes, tasting for seasoning.

07 - 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.

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