Coconut Lime Tofu

A bright, tropical aroma fills the kitchen as this Coconut Lime Tofu bakes, perfectly crisp on the outside while remaining soft within. This flavorful dish combines hearty ingredients and a creamy coconut sauce, and it takes about 30 minutes to prepare. The secret to its success is in the balance of zesty lime and rich coconut, making it a delightful and satisfying meal.

This recipe is perfect for busy weeknights when you need a quick and nutritious dinner solution. You can prepare the tofu in advance and store it for a quick assembly when you’re ready to enjoy.

Why You’ll Love This Recipe

• The jasmine rice offers a fragrant base that complements the tofu perfectly.
• Crispy baked tofu adds a satisfying crunch for contrast in texture.
• The creamy coconut sauce is elevated with a bright lime punch.
• Quick to prepare, taking only about 30 minutes from start to finish.

What You’ll Need

Get ready to gather fresh ingredients for this delicious dish.

For the Rice

• 1½ cups jasmine rice (dry)

For the Tofu

• 375 gram extra firm tofu, cubed
• 1 tbsp avocado oil (or olive oil, divided)
• 1 tbsp soy sauce (divided)
• 1 tbsp cornstarch

For the Coconut 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

Note: Use vegetable oil as an alternative to avocado oil.

Substitutions & Swaps

• Jasmine rice: Basmati rice works well too.
• Tofu: Tempeh can be used for a different texture.
• Coconut milk: Light coconut milk reduces calories.
• Maple syrup: Agave syrup is a viable option.

How to Make It

Let’s get cooking!

Cook the Rice

Prepare the jasmine rice according to package directions, waiting until it’s fluffy before serving.

Preheat and Prep

Preheat the oven to 400°F and prepare a baking sheet with parchment.

Toss the Tofu

In a bowl, toss the tofu with one tablespoon of the oil, soy sauce, and cornstarch until evenly coated. Spread evenly on the prepared baking sheet and bake for 20 minutes, until crispy.

Sauté the Aromatics

In a pan over medium heat, add the remaining tablespoon of oil, followed by the shallot, ginger, and garlic. Sauté for 1 to 2 minutes until fragrant.

Add Coconut Sauce Ingredients

Pour in the coconut milk, soy sauce, maple syrup, and paprika into the pan with the sautéed aromatics. Stir well to combine.

Combine and Serve

Now add the cooked tofu and the lime juice to the sauce. Finish with a handful of chopped cilantro and serve with rice, as desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture may change.
Reheat: Microwave on medium for about 2 minutes.

Tips for Best Results

• Ensure the tofu is well-drained for better crispiness.
• Adjust lime juice to taste for a more pronounced tang.
• Serve immediately after combining tofu with sauce to maintain texture.
• Use a high-quality coconut milk for the creamiest sauce.

Serving Suggestions

• Pair with a fresh garden salad for a well-rounded meal.
• Serve over quinoa for a gluten-free option.
• Enjoy with crusty bread to soak up the sauce.