Coconut Lime Tofu: The Ultimate Coconut Lime Tofu Recipe
Introduction to Coconut Lime Tofu
Are you in search of a delightful vegan dish that’s not only easy to make but also bursting with flavor? Look no further! This Coconut Lime Tofu recipe is a perfect combination of creamy coconut milk, zesty lime, and crispy tofu. It’s a dish that will impress your family and friends while satisfying your taste buds. Plus, it’s a healthy option that’s full of nutrients and flavor. Let’s dive into how you can create this amazing meal in your own kitchen!
A Personal Story Behind My Coconut Lime Tofu Journey
I remember the first time I tried coconut lime tofu at a local restaurant. The combination of the creamy coconut with the bright lime flavor was something I had never experienced before. I was inspired to recreate this dish at home, and after a few attempts, I finally perfected the recipe! Each time I make this dish, it brings back memories of that first delightful bite and reminds me of the joy food can bring to our lives.
What Makes This Coconut Lime Tofu Recipe Special?
This recipe is special for several reasons. First, it’s entirely plant-based, making it a great option for vegetarians and vegans alike. The tofu is baked to crispy perfection, giving it a wonderful texture that holds up against the creamy coconut sauce. The addition of fresh lime juice and cilantro adds a bright, refreshing flavor that elevates the dish. Plus, it comes together in just 35 minutes, making it perfect for busy weeknights or special occasions!
The Full Coconut Lime Tofu Recipe
Ingredients
- 1½ cups jasmine rice, dry
- 375g 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 following the package instructions. This is usually about 15-20 minutes. Remember to rinse the rice beforehand to remove excess starch for fluffier grains!
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the tofu from sticking and make cleanup easier.
- In a bowl, coat the cubed tofu with 1 tablespoon of oil, 1 tablespoon of soy sauce, and cornstarch. This coating helps the tofu become crispy when baked. Bake for 20 minutes until golden and crispy, flipping halfway for even cooking.
- In a large pan over medium heat, add the remaining oil, diced shallot, minced ginger, and minced garlic. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic!
- Pour in the full-fat coconut milk, the remaining soy sauce, maple syrup, and paprika. Stir well to combine all the flavors.
- Add the baked tofu and fresh lime juice to the pan. Mix gently to coat the tofu in the coconut sauce.
- Finish by sprinkling the chopped cilantro over the dish for a fresh touch.
- Serve the coconut lime tofu over the cooked jasmine rice for a complete meal. Enjoy your delicious dish!
Serving Suggestions and Variations for Coconut Lime Tofu
This Coconut Lime Tofu pairs wonderfully with steamed vegetables, like broccoli or snap peas, for a nutritious meal. You can also serve it with a side salad for a refreshing contrast. For added flavor, consider marinating the tofu in soy sauce and oil for 30 minutes before baking. If you want to spice things up, add some red pepper flakes or sriracha to the coconut sauce for a kick!
Frequently Asked Questions About Coconut Lime Tofu
Can I use other types of tofu?
Absolutely! While extra firm tofu works best for this recipe, you can use firm tofu as well. Just be aware that it may not hold its shape as well.
Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, this dish can easily be made gluten-free.
Can I make this dish ahead of time?
Yes! You can prepare the tofu and sauce ahead of time and store them separately in the fridge. When you’re ready to eat, just reheat and serve over freshly cooked rice.
Enjoy this flavorful and aromatic coconut lime tofu dish that’s both satisfying and easy to make!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 380
- Servings: 4
Coconut Lime Tofu
Ingredients
Main Ingredients
- 1.5 cup jasmine rice dry
- 375 g extra firm tofu 1 block, cubed
- 2 tbsp avocado oil or olive oil divided
- 2 tbsp soy sauce divided
- 1 tbsp cornstarch
- 1 unit 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 unit limes juiced
- 1 handful cilantro chopped
Instructions
- Cook the jasmine rice following the package instructions. This is usually about 15-20 minutes. Remember to rinse the rice beforehand to remove excess starch for fluffier grains!
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the tofu from sticking and make cleanup easier.
- In a bowl, coat the cubed tofu with 1 tablespoon of oil, 1 tablespoon of soy sauce, and cornstarch. This coating helps the tofu become crispy when baked. Bake for 20 minutes until golden and crispy, flipping halfway for even cooking.
- In a large pan over medium heat, add the remaining oil, diced shallot, minced ginger, and minced garlic. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic!
- Pour in the full-fat coconut milk, the remaining soy sauce, maple syrup, and paprika. Stir well to combine all the flavors.
- Add the baked tofu and fresh lime juice to the pan. Mix gently to coat the tofu in the coconut sauce.
- Finish by sprinkling the chopped cilantro over the dish for a fresh touch.
- Serve the coconut lime tofu over the cooked jasmine rice for a complete meal. Enjoy your delicious dish!