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Tofu in Spiced Coconut Sauce (Vegan)

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“Some like it hot! Spices, chillies, and herbs make a fragrant sauce for this dish. Adapted from a recipe for prawns in the "Hot & Spicy Kitchen Handbook"”

Ingredients Nutrition


  1. After preparing and cubing the tofu for cooking, sprinkle with seasoning and lemon juice and marinate for an hour (optional) and then cook in a pot with oil until lightly brown.
  2. Add onions and garlic, cook for 5 minutes.
  3. Transfer the tofu, onions, and garlic to a bowl, leaving some oil behind. Add tomato puree to the pan and cook over low heat, stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper and stir well.
  4. Blend the corn (reserving 1 tbsp for later) with the coconut milk in a blender or food processor. Add to the pan and simmer until reduced. Add the prawns and reserved corn, and simmer for 5 minutes. Also add the water chestnuts now if you'd like. Serve hot, garnished with coriander and over a bed of white rice if you prefer. Enjoy! :).

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