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Coconut Lime Tofu

A quick and easy one-pan dish that combines crispy tofu with a creamy coconut lime sauce, perfect for a tropical-inspired dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tropical, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the tofu
  • 375 grams extra firm tofu (1 block, cubed) Use extra firm for best texture.
  • 1 tbsp avocado oil (or olive oil, divided) Divided into two tablespoons.
  • 1 tbsp soy sauce (divided) Divided into two tablespoons.
  • 1 tbsp cornstarch For coating the tofu.
For the sauce
  • 1 tbsp avocado oil (or olive oil) For sautéing.
  • 1 medium shallot (diced) Chopped finely.
  • 1 thumb ginger (minced) Freshly minced.
  • 3 cloves garlic (minced) Freshly minced.
  • 13.5 oz full fat coconut milk (1 can) For creamy richness.
  • 1 tbsp soy sauce For flavoring the sauce.
  • 1 tsp maple syrup For sweetness.
  • 1 tsp paprika For added flavor.
  • 2 medium limes (juiced) For acidity.
  • 1 handful cilantro (chopped) For garnish.
For the base
  • 1.5 cups jasmine rice (dry) Cook according to package directions.

Method
 

Cooking the rice
  1. Cook the jasmine rice according to package directions.
Preparing the tofu
  1. Preheat the oven to 400°F and prepare a baking sheet with parchment.
  2. In a bowl, toss the tofu with one tablespoon of oil, soy sauce, and cornstarch until evenly coated.
  3. Bake for 20 minutes, until crispy.
Making the sauce
  1. Meanwhile, heat the other tablespoon of oil in a pan over medium heat.
  2. Add the shallot, ginger, and garlic; sauté for 1–2 minutes until fragrant.
  3. Pour in the coconut milk, the other tablespoon of soy sauce, maple syrup, and paprika. Stir well.
  4. Add the cooked tofu and lime juice. Finish with a handful of chopped cilantro.
Serving
  1. Serve the Coconut Lime Tofu over the rice, allowing the creamy sauce to soak in.
  2. Garnish with extra cilantro as desired.

Notes

This dish can be stored in the fridge for about 3–4 days in an airtight container. For longer storage, freeze it for up to 2 months.