From the author: This Sweet Coconut Thai Tofu is quite easy to make and very flavorful. The mixture of sweet, sour, and spicy is just right and makes for a great dish. I put this over rice and garnished it with some green onions for a little color and crunch.
Quick note: I hate pressing tofu. I know it's filled with water and you are better off pressing it. I almost always skip it … but not with this dish. A quick and easy way to get rid of the water is to prepare it as you see fit (for this recipe I cut the tofu into strips), place it in an absorbent hand towel, wrap it up, and then press down on it with your hands to soak up the water. It’s quick and no mess.
Finally, don’t be thrown off by the amount of sriracha in this dish. It evens out quite nicely with the sugar and coconut milk.
Ok. Enough chit chat. Let’s cook!
From Plant-Based on a Budget: This Sweet Coconut Tofu is next-level delicious. Creamy, spicy, sweet and sour, it has it all. If you’ve been frantically looking for ways to enjoy tofu (and are slightly terrified by its potential blandness), then this amazing recipe is for you. It goes so well with some simple steamed rice or rice noodles, it might become your daily dinner going forward.
Thai Flavors for the Win
The key to making tofu amazing is to coat it (and marinate it) with strong and aromatic flavors. Think of tofu like a sponge ready to absorb everything you pair it with (for long enough). This is why this Sweet Coconut Thai Tofu works so well, the Thai inspired flavors infuse the tofu and make it taste spectacular.
Have you ever tried flavoring your tofu with some international flavors?
Put the fish sauce (soy sauce, 1 teaspoon of lime juice), and cornstarch in bowl with the pressed tofu and gently coat the strips.
Heat 2 teaspoons of the oil in a pan and saute both sides of the tofu until browned, about 5 minutes a side.
Remove the tofu and add the other 2 teaspoons of oil. Add the ginger, garlic and onions and saute for 2-3 minutes.
Add the tofu to the mixture and saute 2-3 minutes more.
Stir in coconut milk, sriracha, sugar, and 1 tablespoon lime juice and heat on high until the liquid begins to evaporate slightly and turn into a sauce. This should take from 1-3 minutes. Serve on rice with a green onion or cilantro garnish.
A quick and easy way to get rid of the water is to prepare it as you see fit (for this recipe I cut the tofu into strips), place it in an absorbent hand towel, wrap it up, and then press down on it with your hands to soak up the water. It’s quick and no mess.