Ingredients
Scale
- 14 oz firm tofu, pressed & cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil, for frying
- 1 tbsp coconut oil
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red chili, finely chopped
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp sriracha (adjust to taste)
- Cooked quinoa or rice, for serving
- Fresh cilantro, toasted cashews, and sliced scallions, for garnish
Instructions
- Pat tofu dry, toss with cornstarch, and pan-fry in neutral oil until golden and crispy. Set aside.
- In same pan, melt coconut oil. Sauté garlic, ginger, and chili for 1 minute until fragrant.
- Stir in coconut milk, tamari, maple syrup, lime juice, and sriracha. Simmer 5 minutes.
- Add tofu back to the sauce, simmer 3–4 minutes to absorb flavors.
- Serve over quinoa, garnished with cilantro, cashews, and scallions.
Notes
- For gluten-free, use tamari certified gluten-free.
- Adjust spice level by increasing or decreasing chili and sriracha.
- Make ahead: Sauce keeps up to 4 days refrigerated; tofu is best fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Thai-inspired Vegan
- Diet: Vegan, Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
