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–+ servings
Coconut Lime Tofu

Coconut Lime Tofu: A Tropical Vegan Comfort Food Marvel

Coconut Lime Tofu combines crispy tofu with a creamy coconut sauce, making it a delightful vegan dish that's ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Jasmine Rice Quinoa is a great substitute for added nutrients.
  • 14 oz Extra Firm Tofu Press well to minimize moisture.
For Baking
  • 1 tbsp Avocado Oil Olive oil works as a perfect alternative.
  • 2 tbsp Soy Sauce Choose gluten-free soy sauce to keep this dish entirely gluten-free.
  • 3 tbsp Cornstarch Use arrowroot powder if you prefer.
For the Sauce
  • 1 Shallot Substitute with yellow onion if needed.
  • 1 tbsp Ginger Ground ginger (1 tsp) can be a quick swap.
  • 2 cloves Garlic Garlic powder (1 tsp) can substitute for convenience.
  • 1 can Coconut Milk Try light coconut milk for a lighter version.
  • 2 tbsp Maple Syrup Agave syrup is a good substitute.
  • 1 tsp Paprika Smoked paprika can add an interesting twist.
  • 1 Lime Lemon juice is an acceptable stand-in.
  • Cilantro Parsley is a suitable replacement if you prefer.

Equipment

  • Saucepan
  • Baking Sheet
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Coconut Lime Tofu
  1. Rinse 1 cup of jasmine rice under cold water and combine with 2 cups of water and a pinch of salt. Boil, then reduce to low and simmer for 15 minutes.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Cut pressed tofu into cubes, drizzle with 1 tbsp avocado oil and 2 tbsp soy sauce, sprinkle with 3 tbsp cornstarch, toss, and spread on the baking sheet. Bake for 20 minutes, flipping halfway.
  4. In a skillet, heat 1 tbsp avocado oil, add chopped shallot, ginger, and garlic. Sauté for 1-2 minutes until fragrant.
  5. Pour in 1 can of coconut milk, 1 tbsp soy sauce, 2 tbsp maple syrup, and 1 tsp paprika. Stir and simmer for 3-4 minutes.
  6. Add baked tofu to the skillet, drizzle in the juice of 1 lime, and stir gently. Simmer for an additional 1-2 minutes.
  7. Serve over jasmine rice, garnished with lime wedges and chopped cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Properly press tofu for maximum crispiness. Store leftovers in an airtight container for up to 3 days. Freezing extends storage up to 1 month.

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