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One-pan Thai inspired spicy tofu combines crispy pan-fried tofu with a creamy coconut lime sauce – it’s bold, spicy, rich, and vibrant!
Table of Contents
Why You’ll Love Thai Coconut Lime Tofu
Quick yet flavor-packed marinated tofu dishes are some of my all-time favorites for busy weeknights and low-effort evenings. I keep a steady rotation of go-tos like sticky sesame tofu, General Tso’s tofu, and sweet and spicy tofu. But lately, the winter chill has me craving something creamier—enter this one-pan Thai-inspired tofu dish.
Falling between my sauteed lime tofu and easy tofu vegetable coconut curry, this dish lightly marinates and pan-fries tofu until crisp, then simmers it in a rich, flavorful sauce. Creamy coconut milk, fresh ginger, garlic, spicy sriracha, a touch of sweetener, umami-packed soy sauce, and bright lime juice come together for a perfectly balanced dish—comforting yet light, bold yet smooth. Serve it with grains and veggies for a simple, satisfying and quick meat-free meal.
Looking for more Thai-inspired meals? You might enjoy my tofu pad Thai, Thai butternut squash soup, or even a vegan Thai pizza. And if you’re looking for even more ways to enjoy tofu, try out this crispy salt and pepper tofu, pan-fried garlic tofu, quick teriyaki tofu stir-fry and easy lemon basil tofu.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Lime zest: For extra zing in the Thai-inspired coconut sauce.
- Cumin/turmeric: For savory, earthy depth.
- Sesame oil: Substitute the neutral oil for a toasty, nutty flavor.
- Fresh herbs: To garnish – green onion (scallions), cilantro, or basil.
How to Make Spicy Tofu with Creamy Coconut Sauce
Step 1: First, if you haven’t already, drain and press the tofu for 30 minutes, pat it dry and slice into ½-inch slabs (or cubes). Also, mince the ginger and garlic. In a medium bowl, whisk the soy sauce, 1 tsp lime juice, and cornstarch. Toss the tofu in it to evenly coat.
Step 2: Heat 1 tablespoon oil in a large skillet over medium heat. Pan-fry the tofu in a single layer for 3-5 minutes per side until browned and crispy. Set aside.
Step 3: Add the remaining oil to the pan and sauté the ginger, garlic, and onions until fragrant and slightly softened (2-3 minutes).
Step 4: Return the tofu to the pan, sauteing for 2-3 minutes, then stir in the coconut milk, sugar, sriracha, and remaining lime juice. Increase heat to high for 1-3 minutes, stirring regularly, until the sauce reduces and thickens. Enjoy!
FAQs
Absolutely. Create different flavor profiles with another chili garlic sauce, Korean gochujang, Indonesian sambal oelek, or Thai red curry paste. Adjust the amount to taste.
You can air fry or make this crispy bake tofu until crispy, prepare the sauce separately, then combine.
Pro Recipe Tips
- Press the tofu: For the best texture, crispiness, and sauce absorption. Refer to this guide to tofu pressing to learn more tips!
- For more tender tofu: Freeze and thaw it directly in its pack pre-pressing. It becomes spongier, chewier, and more tender.
- For the crispiest tofu: Don’t move it around while pan-frying – cook untouched until brown and crispy on each side.
- Taste and adjust: You can tweak the sugar, lime juice, sriracha, etc.
Serving Suggestions for Spicy Tofu with Coconut Lime Sauce
This Thai coconut milk tofu is protein-packed and perfect with:
- Grains: Fluffy white or brown rice (how to cook brown rice), jasmine rice, quinoa (completed guide to quinoa), or noodles.
- Veggies: Roasted, steamed, or stir-fried bok choy, broccoli, carrots, zucchini, mushrooms, bell peppers, asparagus, etc.
- Salad: I.e., crunchy Thai peanut salad, spicy cucumber salad, carrot cucumber salad, noodle salad, or soba noodle salad.
- Appetizers: Like fresh rainbow rolls with almond shallot sauce, tofu vegetable cirspy wontons, pickled veg, etc.
Storage Instructions
Fridge: Store in an airtight container for up to 4 days.
Freezer: In a freezer-safe container for up to 3 months, then thaw in the refrigerator overnight. Just note the texture becomes spongier/’meatier’.
Reheat: In a microwave or in a skillet over medium heat with an extra splash of coconut milk/water if needed.
Other Vegan Tofu Recipes to Consider….
Vegan Dinners
Crispy Salt and Pepper Tofu
Vegan Dinners
Shiitake Asparagus Tofu Stir-fry
Vegan Dinners
Tofu with Peanut Sauce
Vegan Breakfasts
Nopalitos Tofu Scramble
If you tried this spicy tofu with coconut lime sauce recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Spicy Tofu with Coconut Lime Sauce
Video
Ingredients
- 1 tablespoon soy sauce
- 1 ½ tablespoons fresh lime juice divided
- 1 tablespoon of cornstarch
- 1 (16-ounce) package of super firm tofu pressed and sliced into strips
- 2 tablespoons of vegetable or canola oil divided
- 1 teaspoon freshly grated ginger
- 2 large garlic cloves minced
- ½ yellow onion sliced
- ½ cup canned full-fat coconut milk
- 1 tablespoon sriracha
- 1 tablespoon sugar
- Cooked rice (optional)
- Sliced green onion for garnish (optional)
- Cilantro for garnish (optional)
Instructions
- In a medium bowl, whisk together the soy sauce, 1 teaspoon of lime juice, and cornstarch. Add the pressed tofu and gently toss to coat evenly.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the tofu and cook until browned on both sides, about 5 minutes per side. Remove the tofu from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Sauté the ginger, garlic, and onions for 2–3 minutes until fragrant and slightly softened.
- Return the tofu to the pan and cook for another 2–3 minutes, stirring occasionally.
- Stir in the coconut milk, sriracha, sugar, and the remaining 1 tablespoon of lime juice. Increase the heat to high and cook for 1–3 minutes until the liquid slightly reduces into a flavorful sauce.
- Serve hot over cooked rice if desired, garnished with sliced green onion and cilantro.
Notes
- Press the tofu: For the best texture, crispiness, and sauce absorption. Refer to this guide to tofu pressing to learn more tips!
- For more tender tofu: Freeze and thaw it directly in its pack pre-pressing. It becomes spongier, chewier, and more tender.
- For the crispiest tofu: Don’t move it around while pan-frying – cook untouched until brown and crispy on each side.
- Taste and adjust: You can tweak the sugar, lime juice, sriracha, etc.
I see fish sauce in directions, but not the ingredients list. How much do I use of the fish sauce?
Hi Mylah! The recipe doesn’t include fish sauce! Sorry about the confusion. The recipe has been updated! Hope you enjoy it 🙂
This was delicious!
So glad you enjoyed it! It’s a wonderful tofu dish!