Description
This spicy tofu recipe is served in a creamy, zesty lime gochujang coconut sauce that you could literally eat with a spoon! I’s ready in just 15 minutes, and there’s never any leftovers in my family. You’re going to LOVE!
Ingredients
Scale
Crispy Tofu:
- 16 ounces firm or extra firm tofu
- 1 tbsp sesame oil
- 1 tsp sea salt
Spicy Coconut Sauce:
- 1 1/2 cups (360 mL) canned coconut milk, divided
- 2 tsp cornstarch or flour
- 2 tbsp tomato paste
- 2 tbsp freshly grated ginger
- 1 1/2 tsp gochujang paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 2 tbsp fresh lime juice (from 1 lime)
- 2 tbsp freshly chopped parsley, chives, or scallions, to finish
Instructions
- Prep: Cube the tofu into 1″ pieces. Set aside.
- Saute: In a large skillet, heat the sesame oil on medium heat. Add the cubed tofu to the pan, along with the sea salt, and cook for 2-3 minutes on each side, sautéing occasionally to crisp up evenly. The tofu should start to lightly brown around the edges.
- While the tofu is crisping: In a small bowl, whisk together 1/4 cup (60 mL) of the coconut milk with the cornstarch to create a cornstarch slurry. Set aside. In a separate small bowl, whisk together the remainder of the coconut milk along with the remaining sauce ingredients, except for the garnish.
- Cook the sauce: Once the tofu is browned, reduce the heat to medium0low, and pour in the coconut sauce mixture. Then pour in the cornstarch slurry, and stir the slurry into the coconut sauce and tofu. It will begin to thicken. Cook the sauce for 3-5 minutes until thickened.
- Serve: Once the sauce is thickened, remove the pan from heat. Serve the spicy tofu over steamed rice and veggies. Enjoy!
Notes
Gluten-free: Use cornstarch instead of flour.
Coconut milk: Please use CANNED coconut milk for best results!
Gochujang: I like Mekhala Living for their organic Korean chili paste.