Blackened Tofu with Coconut Cream Sauce

Name: Blackened Tofu with Coconut Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound Marinated Tofu (cut into slabs or triangles); 2 tablespoons Blackening Seasoning; 1 tablespoon avocado oil (for searing); 1½ cups Coconut Cashew Cream Sauce; cilantro (chopped); lime (wedges); black pepper (coarse, freshly ground)

The tofu needs a dark, smoky crust to stand up to the gentle coconut cream sauce. A squeeze of lime at the end sharpens the contrast between heat and richness.

By Alex Stone25 MINUTES

Butter Club Notes

This dish is all about contrast. The tofu needs a dark, smoky, peppery crust so the coconut cream sauce has something bold to play against. If the tofu is wet when it hits the pan, the seasoning steams instead of blackening, so pat it dry first and cook it hot. The coconut sauce softens the heat and makes the whole plate feel richer, while lime and herbs keep it from getting heavy.

How to Make Blackened Tofu with Coconut Cream Sauce

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Prepare the Tofu:

Pat the marinated tofu dry so the seasoning can stick.

Season the Tofu:

Coat the tofu with blackening seasoning.

Sear the Tofu:

Cook until dark, crusted, and hot all the way through.

Warm the Coconut Cream Sauce:

Heat gently until smooth and spoonable.

Plate and Garnish:

Spoon the sauce over the tofu and finish with fresh garnishes.

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