Description
This Coconut Lime Tofu recipe offers a flavorful and aromatic dinner experience featuring crispy baked tofu in a creamy, zesty coconut sauce. Paired with fragrant jasmine rice and fresh cilantro, it’s a satisfying plant-based meal perfect for a quick weeknight dinner.
Ingredients
Rice
- 1½ cups jasmine rice, dry
Tofu
- 375 gram extra firm tofu, 1 block, cubed
- 1 tbsp avocado oil, or olive oil, divided
- 1 tbsp soy sauce, divided
- 1 tbsp cornstarch
Sauce
- 1 tbsp avocado oil, or olive oil
- 1 shallot, diced
- 1 thumb ginger, minced
- 3 cloves garlic, minced
- 13.5 oz full fat coconut milk, 1 can
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp paprika
- 2 limes, juiced
To Garnish
- 1 handful cilantro, chopped
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package instructions until tender and fluffy. Set aside and keep warm.
- Prepare for Baking: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Coat the Tofu: In a bowl, toss the cubed extra firm tofu with 1 tablespoon of avocado or olive oil, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. Mix well to evenly coat the tofu pieces, which will help them crisp up during baking.
- Bake the Tofu: Spread the coated tofu cubes in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until the tofu is golden and crispy on the edges.
- Make the Sauce: While the tofu bakes, heat 1 tablespoon of avocado or olive oil in a pan over medium heat. Add the diced shallot, minced ginger, and minced garlic. Sauté for 1 to 2 minutes until fragrant and softened.
- Add Coconut Sauce Ingredients: Pour in the full fat coconut milk, 1 tablespoon soy sauce, 1 teaspoon maple syrup, and 1 teaspoon paprika into the pan. Stir well to combine and simmer briefly to let the flavors meld.
- Combine Tofu and Sauce: Add the baked tofu cubes back into the pan with the coconut sauce. Pour in the juice of 2 limes and stir gently to coat everything evenly and to heat through.
- Garnish and Serve: Remove from heat, sprinkle chopped cilantro on top, and serve immediately alongside the cooked jasmine rice for a complete, flavorful meal.
Notes
- For crispier tofu, you can flip the tofu halfway through baking.
- Use extra firm tofu for best texture; press the tofu beforehand if it is very moist.
- Adjust the lime juice and maple syrup to balance tanginess and sweetness as per your preference.
- Jasmine rice can be substituted with basmati rice or brown rice for a different texture.
- This recipe is easily made gluten-free by using tamari instead of soy sauce.
