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Coconut Lime Tofu

Coconut Lime Tofu: A Zesty Vegan Delight in 25 Minutes

Coconut Lime Tofu is a quick, flavorful vegan dish that offers a healthy twist, perfect for cozy dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice A fragrant base that pairs perfectly with the creamy sauce.
For the Tofu
  • 14 oz Extra Firm Tofu The star of the dish; gives a wonderful crispy texture when baked.
  • 1 tbsp Avocado Oil Ideal for roasting; olive oil can be a substitute in a pinch.
  • 2 tbsp Soy Sauce Adds depth and umami; choose gluten-free soy sauce if desired.
  • 1 tbsp Cornstarch Coats tofu for extra crunch; arrowroot powder works as an alternative.
For the Aromatics
  • 1 medium Shallot A sweet onion flavor enhancer; yellow onion can stand in if necessary.
  • 1 tbsp Ginger Adds warmth and spice; ground ginger can be used in a hurry.
  • 3 cloves Garlic Fresh garlic boosts aroma and flavor; substitute with garlic powder if needed.
For the Sauce
  • 1 can Coconut Milk Creates the creamy texture; light coconut milk can reduce fat.
  • 1 tsp Maple Syrup Balances flavors with a touch of sweetness; agave syrup works well too.
  • 1 tsp Paprika Contributes color and richness; smoked paprika can add an interesting twist.
  • 2 whole Limes Brightens up the dish with zesty freshness; lemon juice can be an acceptable substitute.
For the Garnish
  • 1 tbsp Cilantro Fresh herb that enhances the overall flavor; parsley can replace it in a bind.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • rice cooker

Method
 

Step-by-Step Instructions
  1. Cook Jasmine Rice. Prepare the jasmine rice according to the package instructions, usually requiring a 1:2 rice-to-water ratio. Keep warm.
  2. Preheat Oven. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Prepare Tofu. Drain and press the tofu to remove excess moisture. Cut into cubes and toss with oil, soy sauce, and cornstarch. Bake for 20 minutes, flipping halfway.
  4. Sauté Aromatics. Heat oil in a skillet and sauté chopped shallot, ginger, and garlic for 1-2 minutes until fragrant.
  5. Create Sauce. Stir in coconut milk, soy sauce, maple syrup, and paprika; cook for 3-4 minutes until thickened.
  6. Combine Tofu and Sauce. Add baked tofu to the sauce and squeeze in lime juice; simmer for 1-2 minutes until heated through.
  7. Serve. Serve the rice topped with the Coconut Lime Tofu mixture, garnished with lime wedges and cilantro.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 44gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 600mgPotassium: 550mgFiber: 4gSugar: 2gVitamin C: 20mgCalcium: 15mgIron: 15mg

Notes

Pressing tofu before cooking ensures it turns out crispy. Store tofu and sauce separately in the fridge to maintain texture.

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