If you’re looking for a super comforting, easy-to-make tofu dish that’s packed with rich, creamy, and slightly sweet flavors, this Sticky Coconut Milk-Braised Tofu is it.
The tofu soaks up the coconut milk, turning soft on the inside and caramelized on the outside.
It’s a hit with kids and adults alike!
Plus, it pairs perfectly with rice or noodles, making it an easy weeknight dinner.
What You’ll Need
Ingredients:
- 1 block (14 oz) firm tofu, pressed and cut into cubes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp water (to mix with cornstarch)
- 1 tbsp neutral oil (like avocado or vegetable oil)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for a bit of heat)
- 2 green onions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Pro Tips
- Press your tofu! Removing excess water helps it crisp up and absorb flavors better. Wrap it in a clean towel and place a heavy object on top for at least 15 minutes.
- Don’t skip the cornstarch slurry. It thickens the sauce, making it beautifully sticky and coating the tofu perfectly.
- Low and slow is key. Let the tofu simmer in the coconut milk to absorb the flavors and caramelize slightly.
- Want extra crispy tofu? Pan-fry it first before adding the sauce!
- Adjust sweetness and salt to taste. Like it less sweet? Cut down the maple syrup. Want more saltiness? Add a splash of soy sauce.
Tools You’ll Need
- Large nonstick or cast-iron skillet
- Cutting board and knife
- Small mixing bowl
- Whisk or spoon
- Measuring spoons and cups
- Tongs or spatula
Substitutions & Variations
- Soy-Free? Use coconut aminos instead of soy sauce.
- No Maple Syrup? Use honey or extra brown sugar.
- Spicy Version? Add extra red pepper flakes or a drizzle of sriracha.
- Different Protein? Try tempeh or even chickpeas for a twist.
Make Ahead Tips
- Press and cube the tofu ahead of time and store it in the fridge until ready to cook.
- Mix the sauce ingredients (except cornstarch) in advance for quicker prep.
How to Make It
1. Press and Cut the Tofu
Wrap the tofu block in a clean kitchen towel and place a heavy object on top (like a plate with a can) for 15 minutes to remove excess water. Then, cut it into bite-sized cubes.
2. Pan-Fry the Tofu
Heat 1 tbsp oil in a large skillet over medium heat. Add the tofu cubes and cook for 3-4 minutes per side until golden brown. Remove and set aside.
3. Make the Sauce
In the same pan, reduce heat to low. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant. Pour in coconut milk, soy sauce, brown sugar, maple syrup, salt, and black pepper. Stir well.
4. Simmer & Thicken the Sauce
Bring the sauce to a gentle simmer. In a small bowl, mix cornstarch with water to make a slurry. Pour it into the pan and stir continuously for 2 minutes until the sauce thickens.
5. Add the Tofu & Coat
Return the tofu to the pan, tossing gently in the thickened sauce until fully coated and caramelized. Let it cook for another 2-3 minutes.
6. Garnish & Serve
Turn off the heat. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot over rice or noodles.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a pan over low heat, adding a splash of coconut milk or water if the sauce thickens too much.
Time to Dig In!
This sticky coconut milk-braised tofu is creamy, flavorful, and easy to make. Whether you’re cooking for family or just for yourself, it’s a guaranteed crowd-pleaser. Try it out, and let me know how it turns out in the comments! ❤️