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
Scale
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
