• 1 tsp. red chile powder or crushed red pepper flakes
• 0.5 tsp. ground turmeric
• 1 5.4-oz. can unsweetened coconut cream
• 2 Tbsp. smooth natural peanut butter
• 1 Tbsp. honey
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 Tbsp. fresh lime juice
• Cilantro leaves, thinly sliced jalapeños, steamed white rice, and lime wedges (for serving)
Steps
Step 1Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook one 14-oz. package firm tofu, drained, patted dry, cut into ½" cubes, turning once, until golden brown, 5–7 minutes. Transfer tofu to a plate.
Step 2Heat remaining 2 Tbsp. vegetable oil in same skillet over medium. Cook 1 large shallot, finely chopped, one 2" piece ginger, peeled, finely grated, and 5 garlic cloves, finely grated, stirring often, until shallot is translucent and starting to brown around the edges, 5–7 minutes. Add 1 tsp. ground cumin, 1 tsp. red chile powder or crushed red pepper flakes, and ½ tsp. ground turmeric and cook, stirring, until spices are fragrant, about 1 minute. Add one 5.4-oz. can unsweetened coconut cream, 2 Tbsp. smooth natural peanut butter, and 1 Tbsp. honey; stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Whisk in ½ cup water and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Return tofu to skillet and simmer until heated through, about 2 minutes. Thin sauce with up to ¼ cup water if needed, stirring to combine. Taste and season with more salt if needed. Remove from heat and stir in 1 Tbsp. fresh lime juice.
Step 3Scatter cilantro leaves and thinly sliced jalapeños over saucy tofu. Serve with steamed white rice and lime wedges.
Do Ahead: Saucy tofu (without cilantro) can be made 1 day ahead. Let cool; cover and chill.
