Coconut Lime Tofu Recipe

Introduction

This Coconut Lime Tofu is a vibrant and flavorful dish that combines crispy baked tofu with a creamy, tangy coconut sauce. It’s a perfect plant-based meal that’s both comforting and refreshing, served alongside fragrant jasmine rice.

Ingredients

• 1½ cups jasmine rice (dry)
• 375 gram extra firm tofu (1 block, cubed)
• 1 tbsp avocado oil (or olive oil, divided)
• 1 tbsp soy sauce (divided)
• 1 tbsp cornstarch
• 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

1. Step 1: Cook the jasmine rice according to the package directions. Set aside when done.
2. Step 2: Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Step 3: In a bowl, toss the cubed tofu with 1 tablespoon of oil, half the soy sauce, and cornstarch until evenly coated. Spread the tofu on the prepared baking sheet and bake for 20 minutes, or until crispy.
4. Step 4: While the tofu bakes, heat the remaining 1 tablespoon of oil in a pan over medium heat. Add the diced shallot, minced ginger, and garlic. Sauté for 1 to 2 minutes until fragrant.
5. Step 5: Pour in the coconut milk, remaining soy sauce, maple syrup, and paprika. Stir to combine and let simmer gently.
6. Step 6: Add the baked tofu to the pan and squeeze in the juice of 2 limes. Stir well to coat everything in the sauce.
7. Step 7: Remove from heat and finish with a handful of chopped cilantro. Serve the coconut lime tofu over jasmine rice and enjoy.

Tips & Variations

• Press the tofu well before cooking to remove excess moisture and ensure crispiness.
• For extra heat, add a pinch of chili flakes or a diced fresh chili while sautéing the aromatics.
• Substitute tamari for soy sauce to make this recipe gluten-free.
• Use brown rice or quinoa in place of jasmine rice for a different texture and added nutrients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce looks too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tofu other than extra firm?

Extra firm tofu works best for this recipe because it holds its shape and crisps well. Softer tofu may break apart and become mushy during baking.

Is this dish suitable for meal prep?

Yes, this dish keeps well when refrigerated and can be prepared ahead of time, making it great for lunches or quick dinners throughout the week.

Coconut Lime Tofu Recipe

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★★★★★

4.6 from 93 reviews

This vibrant Coconut Lime Tofu recipe features crispy baked tofu cubes tossed in a creamy, tangy coconut lime sauce served alongside fluffy jasmine rice. Infused with fragrant garlic, ginger, and a hint of paprika, this dish offers a deliciously balanced combination of flavors perfect for a satisfying vegetarian meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• 1½ cups jasmine rice (dry)

Tofu

• 375 gram 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

1. Cook the rice: Rinse the jasmine rice and cook it according to the package directions until fluffy and tender.
2. Prepare the tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss the cubed tofu with 1 tablespoon avocado oil, 1 tablespoon soy sauce, and 1 tablespoon cornstarch, ensuring all pieces are evenly coated.
3. Bake the tofu: Spread the coated tofu cubes evenly on the prepared baking sheet and bake for 20 minutes, or until they become crispy and golden.
4. Make the sauce: While the tofu bakes, heat the remaining 1 tablespoon oil in a pan over medium heat. Add the diced shallot, minced ginger, and garlic and sauté for 1 to 2 minutes until fragrant.
5. Add coconut milk and seasonings: Pour in the full-fat coconut milk, 1 tablespoon soy sauce, maple syrup, and paprika. Stir the mixture to combine and let it simmer gently.
6. Combine tofu and sauce: Add the crispy baked tofu to the sauce along with the fresh lime juice. Stir well to coat the tofu evenly.
7. Finish and serve: Sprinkle chopped cilantro over the dish and serve the tangy coconut lime tofu alongside the cooked jasmine rice while warm.

Notes

• Extra firm tofu works best for baking to achieve a crispy texture.
• Adjust the amount of lime juice to taste for desired tanginess.
• Use avocado or olive oil as a healthier fat option.
• Serve immediately for best texture, but leftovers can be refrigerated for up to 2 days.
• This dish is naturally vegetarian and gluten-free; ensure soy sauce is gluten-free if needed.

Keywords: coconut lime tofu, baked tofu recipe, vegetarian tofu dish, coconut milk sauce, jasmine rice side, crispy tofu, lime sauce tofu