Sweet Coconut Thai Tofu

BY : PUBLISHED : October 6th, 2012 UPDATED: November 12th, 2021

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.

sweet thai coconut tofu and rice in a bowl with chopsticks.

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?

Recommended Equipment:

Photos by Alfonso Revilla

sweet thai coconut tofu and rice in a bowl with chopsticks.

sweet thai coconut tofu and rice in a bowl with chopsticks.

Sweet Coconut Thai Tofu

No time for bland tofu concoctions here! This delicious Sweet Coconut Thai Tofu is packed with amazing flavors and texture!
4.5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Thai
Servings 5 servings
Calories 196 kcal
DIET Vegan


  • 1 Tablespoon of soy sauce
  • 1 teaspoon + 1 tablespoon fresh lime juice, divided
  • 1 Tablespoon of cornstarch
  • 16 ounces of tofu, pressed and sliced into strips
  • 2 Tablespoons of vegetable or canola oil
  • 1 teaspoon of freshly grated ginger
  • 2 cloves garlic minced
  • 1/2 of a yellow onion, sliced
  • 1/2 cup canned full-fat coconut milk
  • 1 Tablespoon of sriracha
  • 1 Tablespoon of sugar
  • Cooked rice, (optional)
  • Sliced green onion, for garnish (optional)
  • Cilantro, for garnish (optional)


  • 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.


Calories: 196kcalCarbohydrates: 9gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 277mgPotassium: 88mgFiber: 1gSugar: 3gVitamin A: 7IUVitamin C: 5mgCalcium: 124mgIron: 2mg
Keyword budget, coconut, cornstarch, e2, engine 2, fish, forks over knives, garlic, ginger, lime, milk, onion, plant-based, sauce, soy, sriracha, sugar, sweet, thai, tofu, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Sweet Coconut Thai Tofu | Plant-Based on Budget | #thai #tofu #sweet #coconut #vegan #plantbasedonabudget

About Jake

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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