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Coconut Lime Tofu

Coconut Lime Tofu
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Crispy baked tofu in a creamy, tangy coconut lime sauce served over jasmine rice. A quick, protein-packed vegan dinner ready in 25 minutes.

Ingredients

Scale

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. Cook the rice according to package directions.
  2. Preheat the oven to 400F and prepare a baking sheet with parchment.
  3. To a bowl, toss the tofu in one tablespoon of the oil, soy sauce and cornstarch until evenly coated. Bake for 20 minutes, until crispy.
  4. In the meantime, to a pan over medium heat, add the other tablespoon of oil, shallot, ginger and garlic. Saute for 1 to 2 minutes, until fragrant.
  5. Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir. Simmer for 5-7 minutes.
  6. Add the cooked tofu and lime juice to the sauce. Finish with chopped cilantro. Serve with rice.

Notes

  • Use extra-firm tofu for best results.
  • Fresh lime juice is highly recommended over bottled.
  • For a spicier dish, add red pepper flakes or a chopped chili with the aromatics.

Nutrition

Find it online: https://cleanvegankitchen.com/coconut-lime-tofu/