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Spicy Coconut Tofu

by ADMIN on MARCH 26, 2012

My mouth is watering. Reliving last night’s dinner through these photos is making me hungry. Again.

But when am I not hungry? I’m a dietitian. I talk food all day long with clients. Friends. Family. Anyone who will listen.

{I heart food, what can I say.}

Anyway, back to this tofu recipe. Aside from letting tofu marinate, sauteing it allows for ultimate flavor absorption – especially when cooking on medium/medium-high so that it has time to simmer in the juices.

If you’re not a fan of the texture of tofu, sauteing it on medium for a bit longer can make it crispy and delightful.

I think I need a snack…

Spicy Coconut Tofu

Prep time: 5 mins Cook time: 16 mins Total time: 21 mins Serves: 2-3

Tofu sauteed in a delicious sweet and spicy marinade and sprinkled with tofu.


  • 1 block tofu, wrapped in paper towels and squeezed gently of excess water.

  • ⅓ cup orange juice

  • 3-4 Tbsp teriyaki sauce (or Soy-Vey)

  • 2 tsp chili garlic sauce (or 1 tsp dry chili flakes plus 1 tsp garlic powder)

  • 1 Tbsp brown sugar

  • ½ tsp pepper

  • 2 tsp olive oil (or spray oil)

  • 2 Tbsp unsweetened shredded coconut


  1. Cut tofu in half down the thinner side to form 2 large rectangles. Then cut in half horizontally (the long way) and in thirds vertically (the shorter way). You'll end up with 12 thin squares. Pat any excess water off with a paper towel.

  2. In a small bowl, mix together the orange juice, teriyaki sauce, chili garlic sauce, pepper, and brown sugar.

  3. Heat a large saute pan over medium-high heat with the olive oil.

  4. Add the tofu in a single layer, drizzling half the marinade on top. Move the tofu around a bit to ensure that the marinade gets under each piece.

  5. Cover and let simmer for about 5-8 minutes, or until the bottom of the tofu has started to brown and sauce has become bubbly. Gently stir the tofu half way through cooking to ensure it doesn't burn to the pan. You may need to turn the heat down to medium if the burner or pan gets too hot and evaporates the sauce too fast.

  6. Flip each tofu piece over and drizzle the rest of the marinade, again moving the tofu around to make sure the marinade gets under each piece. Cook, covered, for another 5-8 minutes until the marinade is just about completely absorbed.

  7. Sprinkle each piece with a bit of coconut and serve!

  8. Simmer for another 5-8 minutes



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