Ingredients
Scale
- 15 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil
- 1 pinch kosher salt
- 2 tablespoons coconut oil
- 1 cup shallots, thinly sliced
- 1.5 tablespoons minced ginger
- 1 cup canned coconut milk
- 2-3 tablespoons sambal oelek
- 1.5 tablespoons red curry paste
- 1.5-3 teaspoons coconut or brown sugar
- 1 teaspoon ground coriander (optional)
- 0.5 teaspoon diamond crystal kosher salt
- to taste scallions, thinly sliced
- to taste red pepper flakes (optional)
- to taste toasted sesame seeds
Instructions
- Press tofu for at least 30 minutes between clean towels and weighted pans to remove excess water, then cut into ¾-inch slabs.
- Heat a large nonstick or cast-iron skillet over medium-high heat and add canola or vegetable oil.
- Pan-fry the tofu without moving for about 4 to 5 minutes per side until deeply golden and crisp, then transfer to a wire rack.
- Wipe the pan clean, lower heat to medium, and melt coconut oil. Add shallots and ginger, sweating gently until fragrant.
- Stir in red curry paste and sambal oelek, cooking one minute to bloom the spices. Whisk in coconut milk and then add sugar and coriander.
- Simmer the sauce for 3 to 5 minutes until thickened. Season with salt to personal preference.
- Return the tofu to the pan, spoon sauce over each piece, and cook for a minute to meld flavors.
Notes
Pressing and drying the tofu is crucial for achieving a crispy texture. Adjust sugar and salt incrementally for balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg