One Pan Coconut Sambal Tofu
One Pan Coconut Sambal Tofu
Ingredients
For the Tofu
- 14 ounces extra-firm tofu, pressed and cut into triangular pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cooking oil, as needed for pan-frying
For the Sambal Coconut Sauce
- 2 cups cherry tomatoes
- 2 1/2 cups full-fat coconut milk
- 1/2 red onion, sliced
- 2 tablespoons sambal oelek, or to taste
- 1/4 cup cashews, raw
- 1 teaspoon granulated sugar
For Garnish
- 1 tablespoon chili oil, for drizzling, or as needed
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, toss the pressed and cut tofu pieces with soy sauce and rice vinegar. Let marinate for at least 10 minutes.
⏱️ 10 min
- 3
While the tofu marinates, prepare the sauce. In a blender, combine the cherry tomatoes, full-fat coconut milk, sliced red onion, sambal oelek, cashews, and granulated sugar. Blend until completely smooth and creamy.
⏱️ 5 min
- 4
Heat cooking oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated tofu in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
⏱️ 8 min
- 5
Once all tofu is pan-fried, return it to the skillet (if cooked in batches). Pour the blended coconut sambal sauce directly over the tofu, ensuring it is mostly covered by the sauce.
⏱️ 2 min
- 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the sauce is bubbly, slightly reduced, and the tofu has absorbed the flavors.
⏱️ 20 min•🌡️ 400
- 7
Remove the skillet from the oven. Drizzle with chili oil and garnish generously with fresh chopped cilantro before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Coconut Sambal Tofu
Ingredients
For the Tofu
- 14 ounces extra-firm tofu, pressed and cut into triangular pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cooking oil, as needed for pan-frying
For the Sambal Coconut Sauce
- 2 cups cherry tomatoes
- 2 1/2 cups full-fat coconut milk
- 1/2 red onion, sliced
- 2 tablespoons sambal oelek, or to taste
- 1/4 cup cashews, raw
- 1 teaspoon granulated sugar
For Garnish
- 1 tablespoon chili oil, for drizzling, or as needed
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, toss the pressed and cut tofu pieces with soy sauce and rice vinegar. Let marinate for at least 10 minutes.
⏱️ 10 min - 3
While the tofu marinates, prepare the sauce. In a blender, combine the cherry tomatoes, full-fat coconut milk, sliced red onion, sambal oelek, cashews, and granulated sugar. Blend until completely smooth and creamy.
⏱️ 5 min - 4
Heat cooking oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated tofu in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
⏱️ 8 min - 5
Once all tofu is pan-fried, return it to the skillet (if cooked in batches). Pour the blended coconut sambal sauce directly over the tofu, ensuring it is mostly covered by the sauce.
⏱️ 2 min - 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the sauce is bubbly, slightly reduced, and the tofu has absorbed the flavors.
⏱️ 20 min•🌡️ 400 - 7
Remove the skillet from the oven. Drizzle with chili oil and garnish generously with fresh chopped cilantro before serving.
⏱️ 2 min