Spicy Tofu with Coconut Lime Sauce
This one-pan, 40-minute Thai inspired spicy tofu marries crispy pan-fried tofu with a creamy coconut lime sauce for a spicy, vibrant flavor.
Equipment
- 1 skillet
- 1 small bowl
Ingredients
Ingredients
- 1 tablespoon soy sauce
- 1.5 tablespoons fresh lime juice divided
- 1 tablespoon cornstarch
- 1 (16-ounce) package super firm tofu pressed and sliced into strips
- 2 tablespoons vegetable or canola oil divided
- 1 teaspoon freshly grated ginger
- 2 large garlic cloves minced
- 0.5 yellow onion sliced
- 0.5 cup canned full-fat coconut milk
- 1 tablespoon sriracha
- 1 tablespoon sugar
- cooked rice optional
- sliced green onion for garnish, optional
- cilantro for garnish, optional
Instructions
Instructions
- In a medium bowl, whisk together the soy sauce, 1 tablespoon of the lime juice, and cornstarch. Add the pressed tofu and gently toss to coat evenly.
- Dip tofu strips into the sauce mix, giving them a good coat all around to get flavor deep in.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add tofu and cook about 3 to 4 minutes on each side until golden brown and a bit crispy. Remove and set aside.
- Add the last tablespoon of oil to the pan. Sauté grated ginger, minced garlic, and sliced onion for 3 to 5 minutes until fragrant and onion looks clear.
- Pour in coconut milk, remaining lime juice, and sriracha. Stir and bring to simmer until it bubbles just right.
- Put tofu back in and toss to coat in creamy spicy sauce. Cook a few more minutes till sauce thickens and tofu is heated through.
Notes
Press the tofu for best texture and sauce absorption. You can tweak sugar, lime juice, and sriracha to taste. Use quick release on pressure cooker for tofu tenderness. Serve with cooked rice and garnish with green onion and cilantro if desired.