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Spiced Tofu with Coconut Cream

Spiced Tofu with Coconut Cream

Spiced Tofu with Coconut Cream

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This vegan dish is luscious and bold, but dish takes only minutes to make. Rich in flavor and textures, the crispy tofu gets bathed in a silky coconut cream sauce seasoned with our Indonesian Ayam. Our Indonesian Ayam seasoning is a mild curry that is sweet and earthy, so when you pair it with fresh aromatics like ginger, shallot and Thai basil, you get a dish that hits all the flavor notes. Pair this quick and easy entrée with with salad, rice or noodles.
Yields
1 servings
Spiced Tofu with Coconut Cream

Ingredients

For the Tofu:

  • 14 oz firm tofu, drained and cut into 1’’ x 2’’ pieces
  • 2 tablespoons vegetable oil
  • 2 tablespoons shallot, julienned
  • 1 tablespoon fresh ginger, peeled and cut into matchsticks
  • 1 tablespoon Indonesian Ayam 
  • 6 oz unsweetened coconut cream
  • 1 teaspoon brown sugar
  • 1 tablespoon soy sauce

For the Garnish:

  • 1/4 cup roasted chopped peanuts
  • Thai basil
  • Lime wedge

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Directions

Prep the tofu first and set it aside on a paper towel to further dry while you prep the other ingredients.

Pour and vegetable oil in wok and tilt it around to spread the oil, then place the pan on medium high heat. Preheat the wok thoroughly and ensure that the oil is well distributed. The wok needs to be hot enough for the tofu not to stick but not so hot that it burns. 

Carefully and evenly lay tofu in wok and fry for two minutes until tofu edges get golden brown. Flip and toss tofu until all sides are crispy.

Next add the shallot, ginger and Indonesian Ayam. Gently toss until fragrant for 1 minute. Pour in the coconut milk, sugar and soy sauce. Simmer for another minute until the sauce thickens. Transfer to a serving dish and finish with Thai basil, peanuts and a squeeze of lime juice.

Spiced Tofu with Coconut Cream

Spiced Tofu with Coconut Cream

COOK TIME:

For the Tofu:

  • 14 oz firm tofu, drained and cut into 1’’ x 2’’ pieces
  • 2 tablespoons vegetable oil
  • 2 tablespoons shallot, julienned
  • 1 tablespoon fresh ginger, peeled and cut into matchsticks
  • 1 tablespoon Indonesian Ayam 
  • 6 oz unsweetened coconut cream
  • 1 teaspoon brown sugar
  • 1 tablespoon soy sauce

For the Garnish:

  • 1/4 cup roasted chopped peanuts
  • Thai basil
  • Lime wedge

Prep the tofu first and set it aside on a paper towel to further dry while you prep the other ingredients.

Pour and vegetable oil in wok and tilt it around to spread the oil, then place the pan on medium high heat. Preheat the wok thoroughly and ensure that the oil is well distributed. The wok needs to be hot enough for the tofu not to stick but not so hot that it burns. 

Carefully and evenly lay tofu in wok and fry for two minutes until tofu edges get golden brown. Flip and toss tofu until all sides are crispy.

Next add the shallot, ginger and Indonesian Ayam. Gently toss until fragrant for 1 minute. Pour in the coconut milk, sugar and soy sauce. Simmer for another minute until the sauce thickens. Transfer to a serving dish and finish with Thai basil, peanuts and a squeeze of lime juice.

Spiced Tofu with Coconut Cream

This vegan dish is luscious and bold, but dish takes only minutes to make. Rich in flavor and textures, the crispy tofu gets bathed in a silky coconut cream sauce seasoned with our Indonesian Ayam. Our Indonesian Ayam seasoning is a mild curry that is sweet and earthy, so when you pair it with fresh aromatics like ginger, shallot and Thai basil, you get a dish that hits all the flavor notes. Pair this quick and easy entrée with with salad, rice or noodles.

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