Description
Coconut Lime Tofu is an easy go-to for a quick weeknight dinner, packed with protein and flavor. The crispy baked tofu contrasts beautifully with the creamy coconut sauce, ensuring a delightful texture that complements jasmine rice perfectly.
Ingredients
Scale
- 1½ cups jasmine rice (dry)
- 375 grams extra firm tofu (1 block, cubed)
- 2 tbsp avocado oil (or olive oil, divided)
- 2 tbsp soy sauce (divided)
- 1 tbsp cornstarch
- 1 shallot (diced)
- 1 thumb ginger (minced)
- 3 cloves garlic (minced)
- 13.5 oz full fat coconut milk (1 can)
- 1 tsp maple syrup
- 1 tsp paprika
- 2 limes (juiced)
- 1 handful cilantro (chopped)
Instructions
- Cook the jasmine rice according to package directions until fluffy.
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Toss the cubed tofu with 1 tablespoon of the oil, 1 tablespoon of soy sauce, and cornstarch until evenly coated.
- Spread the tofu onto the prepared baking sheet and bake for 20 minutes, or until crispy and golden brown.
- Add the remaining tablespoon of oil, shallot, ginger, and garlic to a pan over medium heat. Sauté for 1 to 2 minutes until fragrant.
- Pour in the coconut milk, the remaining tablespoon of soy sauce, maple syrup, and paprika. Stir to combine.
- Add the crispy tofu to the sauce along with lime juice and mix well.
- Finish with a handful of chopped cilantro and serve over jasmine rice.
Notes
Ensure the tofu is pressed thoroughly to achieve optimal crispiness during baking. Adjust the saltiness according to taste as you go.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg