Description
Coconut Lime Tofu combines golden, crispy baked tofu with a rich, creamy coconut sauce infused with fresh lime, ginger, garlic, and cilantro. Served over fluffy jasmine rice, this vibrant vegan dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
1½ cups jasmine rice, dry
375 g extra-firm tofu, cubed
1 tablespoon avocado oil or olive oil, for the tofu
1 tablespoon soy sauce, for the tofu
1 tablespoon cornstarch
1 tablespoon avocado oil or olive oil, for the sauce
1 shallot, diced
1 thumb-sized piece ginger, minced
3 cloves garlic, minced
13.5 oz full-fat coconut milk
1 tablespoon soy sauce, for the sauce
1 teaspoon maple syrup
1 teaspoon paprika
Juice of 2 limes
1 handful fresh cilantro, chopped
Instructions
- Cook the jasmine rice according to the package instructions. Once tender and fluffy, cover and keep warm until ready to serve.
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place the cubed extra-firm tofu in a mixing bowl. Add 1 tablespoon of oil, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. Gently toss until evenly coated.
- Arrange the tofu cubes in a single layer on the prepared baking sheet, leaving space between the pieces. Bake for approximately 20 minutes, turning halfway through, until golden and crispy around the edges.
- While the tofu bakes, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the diced shallot, minced ginger, and garlic. Sauté for 1–2 minutes, stirring frequently, until softened and fragrant.
- Pour the full-fat coconut milk into the skillet. Add the remaining tablespoon of soy sauce, maple syrup, and paprika. Stir until thoroughly combined.
- Allow the coconut sauce to simmer gently for a few minutes until smooth and slightly thickened. Avoid boiling aggressively to maintain its creamy consistency.
- Transfer the crispy baked tofu into the skillet with the coconut sauce. Add the freshly squeezed juice of 2 limes and gently toss until the tofu is evenly coated.
- Stir in the freshly chopped cilantro. Taste and adjust the lime juice or seasonings if desired.
- Divide the warm jasmine rice among four serving bowls. Spoon the creamy coconut lime tofu over the rice and garnish with additional cilantro or fresh lime wedges if desired. Serve immediately.
Notes
For extra-crispy tofu, press the extra-firm tofu before seasoning to remove excess moisture. Arrange the cubes in a single layer without overcrowding the baking sheet.
To preserve the tofu’s crispy texture, keep it separate from the sauce and combine just before serving.
For a spicy variation, add red pepper flakes, chili paste, or sriracha to the coconut sauce.
Add broccoli, bell peppers, snap peas, or baby spinach for extra vegetables. Cook firmer vegetables before adding the coconut milk and stir delicate greens into the sauce near the end.
For a gluten-free version, replace regular soy sauce with certified gluten-free tamari and check the labels of other seasonings.
Light coconut milk can replace full-fat coconut milk for a lighter sauce, although the consistency will be thinner. Simmer longer or add a small cornstarch slurry if needed.
Add finely grated lime zest for a stronger citrus aroma without significantly increasing acidity.
Replace jasmine rice with brown rice, quinoa, cauliflower rice, rice noodles, or soba noodles for a different serving option.
Serve with steamed broccoli, sautéed green beans, roasted vegetables, or a fresh cucumber salad.
Store leftover tofu and coconut sauce in airtight containers in the refrigerator for up to 3–4 days. Store cooked rice separately, cool it quickly, and refrigerate promptly within two hours of cooking.
Freeze the tofu and coconut sauce in freezer-safe containers for up to 2 months for best quality. The tofu may become chewier and the coconut sauce may separate slightly after thawing.
Reheat the tofu and sauce gently in a skillet over medium-low heat with a splash of water or coconut milk until thoroughly heated. Reheat the rice separately until steaming hot.
For crispier leftovers, reheat the tofu separately in an oven or air fryer before combining with the warmed sauce.
The 25-minute preparation time assumes the rice, tofu, and sauce are prepared simultaneously. Actual cooking time may vary depending on the rice instructions and sauce consistency.
Nutrition values are approximate per serving, including jasmine rice, and may vary depending on ingredient brands and portion sizes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (¼ of recipe, including rice)
- Calories: 560 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 23 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 0 mg
