Description
A delicious and easy recipe for spicy tofu served with a creamy coconut sauce, perfect for a vegan meal.
Ingredients
Scale
- 1 block firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 1 can coconut milk
- 2 tablespoons lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Press the tofu to remove excess moisture and then cut it into cubes.
- In a pan, heat olive oil over medium heat and add the tofu cubes.
- Sprinkle chili powder, garlic powder, and ginger over the tofu, stirring to coat.
- Cook until the tofu is golden brown on all sides.
- In a separate saucepan, combine coconut milk and lime juice, heating gently.
- Once the tofu is cooked, pour the creamy coconut sauce over it and stir to combine.
- Season with salt to taste and garnish with fresh cilantro.
- Serve hot with rice or noodles.
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Notes
- For extra spice, add red pepper flakes to the tofu while cooking.
- This dish pairs well with jasmine rice or quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg