SPICY TOFU WITH CREAMY COCONUT SAUCE 🥥🌶️

Ingredients

      Tofu

• 16 ounces super firm or firm tofu
• 2 tablespoons canola or vegetable oil, any neutral oil works
• pinches of kosher salt

      Sauce

• 2 tablespoons coconut oil, can sub with any oil
• 1 thinly sliced shallots
• 1 1/2 tablespoons minced ginger
• 1 1/2 cup full-fat canned coconut milk
• 2 to 3 tablespoons Lola’s Original hot sauce, adjust to taste
• 1 1/2 tablespoons red curry paste
• 1 1/2 to 3 teaspoons coconut or brown sugar, depending on desired level of sweetness
• 1/2 teaspoon salt

Instructions

To Prepare Tofu 

1. Wrap a towel around the tofu and gently squeeze it to remove excess moisture. Then, slice the tofu into 3/4 to 1-inch cubes.

Pan Fry Tofu 

1. Heat a large non-stick or cast iron pan with 2 tablespoons of oil over medium-high heat. Transfer the tofu pieces to the pan. Sprinkle a small pinch of salt over the tofu.
2. Pan fry the tofu until the bottom side is golden brown, about 3 minutes. Flip them over to another side and pan fry the tofu until golden brown. Sprinkle another small pinch of salt over the tofu pieces. Once you’ve pan fried at least 2 sides of the tofu, turn off the heat and transfer the tofu pieces to a plate. 

Cook the Sauce

1. Heat 2 tablespoons of oil in a large skillet over medium to medium-low heat. Add the shallots and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning.  
2. Add the coconut milk, ginger, Lola’s Original hot sauce, red curry paste, sugar, and salt to the pan. Stir to combine. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes.
3. Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce. Transfer the tofu to a serving dish. Taste the sauce and adjust the seasoning to your taste, adding more salt or sugar if necessary. Garnish with scallions, red pepper flakes, and toasted sesame seeds, if you like. Serve the tofu with jasmine rice

Serves 2