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. Dry the pressed tofu before coating it so the measured cornstarch sticks to its surface instead of forming wet clumps in the bowl. Give the cubes room in the skillet and let a browned face release before turning; repeated stirring can break the corners. Stir the coconut milk thoroughly before adding it, incorporating the thick cream and thinner liquid from the same can. Keep the sauce at a gentle simmer. Return the tofu near serving time: its coating will soften once it sits in the sauce, so this is a sauced tofu dish rather than a promise of lasting crispness. Taste before adding salt because soy sauce and chili-garlic sauce already contribute seasoning.

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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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