Coconut Lime Tofu Recipe
Introduction
This Coconut Lime Tofu is a vibrant and flavorful dish, perfect for a satisfying plant-based meal. Crispy baked tofu is combined with a creamy coconut sauce brightened by fresh lime and aromatic spices. Serve it over fragrant jasmine rice for a wholesome dinner your whole family will enjoy.
Ingredients
- 1½ cups jasmine rice (dry)
- 375 gram extra firm tofu (1 block, cubed)
- 1 tbsp avocado oil (or olive oil, divided)
- 1 tbsp soy sauce (divided)
- 1 tbsp cornstarch
- 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)
- 1 handful cilantro (chopped)
Instructions
- Step 1: Cook the jasmine rice according to the package directions and set it aside.
- Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 3: In a bowl, toss the cubed tofu with 1 tablespoon of oil, 1 tablespoon soy sauce, and cornstarch until evenly coated. Spread the tofu on the prepared baking sheet and bake for 20 minutes until crispy.
- Step 4: While the tofu bakes, heat the remaining tablespoon of oil in a pan over medium heat. Add the diced shallot, minced ginger, and garlic, sautéing for 1 to 2 minutes until fragrant.
- Step 5: Pour in the coconut milk, 1 tablespoon soy sauce, maple syrup, and paprika. Stir gently to combine and heat through for a few minutes.
- Step 6: Add the baked tofu to the pan along with the lime juice. Stir to coat the tofu evenly in the sauce.
- Step 7: Finish by sprinkling chopped cilantro over the dish. Serve the coconut lime tofu hot over the cooked jasmine rice.
Tips & Variations
- Press the tofu well before cooking to remove excess moisture and help it crisp better in the oven.
- For extra heat, add a pinch of red chili flakes or a diced fresh chili to the sauce.
- Swap jasmine rice with brown rice or quinoa for a nuttier flavor and added fiber.
- Garnish with chopped peanuts or cashews for a crunchy texture contrast.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid curdling the coconut sauce, or microwave in short bursts stirring between. The tofu may soften when stored but will still be delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of tofu?
Extra firm tofu works best for baking and achieving a crispy texture, but you can use firm tofu. Avoid silken tofu as it will not hold up during cooking.
Is this recipe gluten-free?
This recipe can be gluten-free if you use gluten-free soy sauce or tamari instead of regular soy sauce.
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Coconut Lime Tofu Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and flavorful Coconut Lime Tofu recipe featuring crispy baked tofu cubes simmered in a creamy coconut milk sauce infused with zesty lime, garlic, ginger, and fragrant spices. Served with fluffy jasmine rice, this dish offers a delightful blend of creamy, tangy, and savory flavors perfect for a wholesome vegan meal.
Ingredients
Rice
- 1½ cups jasmine rice (dry)
Tofu
- 375 grams 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
- 1 handful cilantro, chopped
Instructions
- Cook the rice: Prepare the jasmine rice according to the package directions, typically simmering the rice in water until tender and fluffy.
- Preheat the oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the tofu: In a bowl, toss the cubed tofu with 1 tablespoon of avocado oil, 1 tablespoon soy sauce, and 1 tablespoon cornstarch until the pieces are evenly coated. This coating helps the tofu become crispy when baked.
- Bake the tofu: Spread the coated tofu cubes evenly on the prepared baking sheet and bake for 20 minutes, or until the tofu is crispy and golden on the edges.
- Sauté aromatics: While the tofu bakes, heat the remaining 1 tablespoon of avocado 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 soft.
- Make the sauce: Pour in the full-fat coconut milk, add 1 tablespoon soy sauce, 1 teaspoon maple syrup, and 1 teaspoon paprika to the pan. Stir everything together and bring the sauce to a gentle simmer.
- Combine tofu and sauce: Add the baked tofu cubes to the pan with the coconut sauce. Pour in the juice of 2 limes and mix well to coat the tofu evenly.
- Finish and garnish: Remove from heat, stir in the chopped cilantro for freshness and flavor. Serve the coconut lime tofu hot, accompanied by the cooked jasmine rice as desired.
Notes
- For extra crispiness, flip the tofu halfway through baking.
- Adjust the amount of lime juice to balance the tanginess to your preference.
- You can substitute tamari for soy sauce for a gluten-free option.
- Press the tofu for at least 20 minutes before cooking to remove excess moisture and improve texture.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: Coconut Lime Tofu, Vegan Tofu Recipe, Baked Tofu, Coconut Milk Sauce, Jasmine Rice, Easy Vegan Dinner, Plant-based Protein
