Ingredients
Tofu and Cooking Oils
- 10 to 20 ounces super firm or firm tofu
- 2 tablespoons canola or vegetable oil (or any neutral oil)
- 2 tablespoons coconut oil (can substitute with any oil)
- Pinches of kosher salt
Sauce Ingredients
- 1 cup (120g) thinly sliced shallots
- 1 1/2 tablespoons minced ginger
- 1 cup full-fat canned coconut milk
- 2 to 3 tablespoons sambal oelek/ulek (adjust to taste)
- 1 1/2 tablespoons red curry paste
- 1 1/2 to 3 teaspoons coconut or brown sugar (adjust to taste)
- 1 teaspoon ground coriander (optional)
- 1/2 teaspoon (2g) Diamond Crystal kosher salt (or 1/4 teaspoon table salt)
Optional Garnishes and Serving Suggestions
- Chopped scallions
- Red pepper flakes
- Toasted sesame seeds
- Jasmine rice, for serving
- Roasted asparagus or steamed broccoli, for serving
Instructions
- Prepare Tofu: Remove tofu from its packaging and check that it feels very dense. If it is sitting in a lot of liquid, wrap it in a towel and gently press to remove excess moisture. Slice the tofu into 3/4 to 1-inch cubes for even cooking.
- Pan Fry Tofu: Heat 2 tablespoons of canola or vegetable oil in a large non-stick or cast-iron skillet over medium-high heat. Add the tofu cubes in a single layer; cook in batches if necessary. Sprinkle a pinch of kosher salt over the tofu. Fry for about 3 minutes until the bottom is golden brown, then flip to another side and fry until golden. Add another pinch of salt. For more texture, fry additional sides, but at minimum two sides until golden. Remove the tofu and transfer to a plate. If frying in batches, repeat with the second batch, adding more oil as needed.
- Cook the Sauce: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add the sliced shallots and sauté for 4 to 5 minutes, stirring frequently to prevent burning, until soft. Add the minced ginger and cook for 30 seconds to 1 minute until fragrant.
- Simmer the Sauce: Add the coconut milk, sambal oelek, red curry paste, sugar, ground coriander (if using), and kosher salt to the skillet. Stir well to combine, then increase heat to medium-high and simmer for 3 to 4 minutes to meld flavors and slightly thicken the sauce.
- Combine Tofu and Sauce: Turn off the heat and add the fried tofu back into the skillet. Stir gently to coat the tofu pieces evenly with the creamy coconut sauce.
- Serve: Transfer the tofu and sauce to a serving dish. Taste and adjust seasoning with additional salt or sugar if desired. Garnish with chopped scallions, red pepper flakes, and toasted sesame seeds if desired. Serve hot with jasmine rice and a side of roasted asparagus or steamed broccoli for a complete meal.
Notes
- Choose super firm or firm tofu to ensure it holds its shape and achieves a nice crispy texture when pan-fried.
- Pressing excess moisture from tofu before cooking helps it brown better and prevents sogginess.
- Full-fat canned coconut milk creates the richest, creamiest sauce; light coconut milk can be used but will yield a thinner sauce.
- Adjust sambal oelek quantity based on your preferred spice level; start with less if sensitive to heat.
- Red curry paste adds depth and spice, but mild curry pastes can substitute for less heat.
- Adding coconut or brown sugar balances the spiciness with a touch of sweetness; modify to taste.
- This dish pairs exceptionally well with jasmine rice and steamed or roasted vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
- Diet: Vegetarian
