Coconut Lime Tofu
A delicious and easy coconut lime tofu recipe that's perfect for any occasion.
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!
Notes
For added flavor, consider marinating the tofu in soy sauce and oil for 30 minutes before coating it with cornstarch and baking.