Grilled Spicy Tofu

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  • Tofu: 500 gr
  • Coconut milk: 250 ml
  • Grated coconut: 3 tablespoons
  • Red pepper: 1
  • Malaguetas red: 2
  • Ripe tomatoes: 2
  • Fresh ginger, grated: 1 tablespoon
  • Garlic: 2 teeth
  • Onion: 1
  • Smoked Paprika: 2 teaspoons
  • Laurel: 2 sheets
  • Olive oil:
  • Sea salt:
  • Freshly ground black pepper:
  • Coriander:


Cut the onion in rings into very thin, chop the garlic and lead to cook in a pan with a little olive oil, bay leaf and the grated ginger.

When the onion is transparent, add the pepper cut into very thin slices and the malaguetas chopped and seeded, and let cook for 5 minutes.

Add the tomatoes cut into pieces and the grated coconut and leave another 5 minutes until the tomatoes begin to sweat.

Cut the tofu into small cubes and add to the stew, leaving to cook on to win color.

Add the coconut milk and season with paprika, salt and pepper.

Mix well and leave to a boil. Cover and simmer over a low heat for 10 to 15 minutes, stirring occasionally.

Serve sprinkled with coriander and accompanied by white rice as well loose.

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