Heat a tablespoon of oil in a large frying pan over medium-low heat for about 2 minutes. Add diced white onion, minced garlic, chopped red chilli, and grated ginger to the pan. Sauté for 10 minutes, stirring occasionally, until the onions turn translucent and the mixture is fragrant.

Pour in 400ml of coconut milk and 300ml of vegetable stock. Add the zest and juice of one lime, a tablespoon of light soy sauce, and a ½ teaspoon of sugar. Stir well to combine and raise the heat to medium. Cook for another 5 minutes until the sauce begins to bubble gently.

Take your extra firm tofu and drain it well. Slice it into hasselback style pieces, making diagonal cuts halfway down each half. This will allow the sauce to seep into the tofu.

Stir in 200g of beansprouts to the sauce, then carefully nestle the sliced tofu pieces into the sauce. Cover the pan with a lid and let it simmer for 5 minutes on medium heat. Then uncover and continue cooking for another 10 minutes.

Taste the sauce and adjust with additional lime juice, salt, or sugar if desired. Remove from heat and garnish your dish with chopped spring onions, chives, and dill if desired. Drizzle with chili oil.

Plate your Spicy Tofu with Creamy Coconut Sauce over a bed of sticky rice or noodles.