This fiery tofu dish will take you to the tropics! Tender and crisp tofu is paired with a creamy coconut sauce, and it all comes together in 30 minutes.
2tablespoons(28g)butterif vegan, use dairy-free - I use Miyokos
1medium yellow oniondiced
1habanerominced
1piece of fresh gingerminced
2garlic clovesminced
1tablespoonsmoked paprika
1teaspoonbrown sugar
½teaspoonsea salt
12ounce(340g)jar roasted red peppers packed in waterdrained and pureed
1cup(237ml)full-fat coconut milk
Cilantrofor topping
Tofu:
1 ½pounds(680g)extra-firm tofupressed
2tablespoonsavocado oil
1teaspoonsea salt
Instructions
For the tofu:
Cut the tofu into 1” cubes and pat dry with a paper towel. Heat the oil in a skillet over medium heat. Once hot, add the tofu to the pan and cook for 2-3 minutes on each side until golden brown and crispy. Season with salt and set aside.
For the sauce:
To the same skillet add the vegan butter and onion. Cook for 4-5 minutes unti the onions are translucent.
Add in the habanero, ginger, garlic cloves, paprika, brown sugar, and sea salt. Cook another minute then add in the pureed roasted red peppers and coconut milk.
Bring to a simmer and cook for 5-7 minutes until slightly reduced. Season with additional salt to your taste.
Add in the tofu and top with fresh cilantro. Serve immediately.
Notes
How to store and reheat leftovers: Transfer any leftovers to an airtight container and refrigerate for 4 to 5 days. Tofu coconut curry can be reheated in the microwave or on the stovetop over medium-low heat.Freezing instructions: Place in a freezer bag or airtight container and freeze for up to 3 months. Reheat from frozen or thaw in the refrigerator first for faster cooking time.