Go Back
–+ servings
Coconut Lime Tofu

Coconut Lime Tofu: A Flavorful Vegan Escape to Paradise

Experience a delightful Coconut Lime Tofu, a tropical vegan dish combining crispy tofu and creamy coconut sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice The perfect base, providing a fluffy texture.
For the Tofu
  • 14 oz Extra Firm Tofu Best for achieving a crispy texture.
  • 1 tbsp Avocado Oil Ideal for baking, olive oil works as a substitute.
  • 2 tbsp Soy Sauce Opt for gluten-free soy sauce to keep this dish gluten-free.
  • 1 tbsp Cornstarch Essential for crispiness; arrowroot powder is an alternative.
For the Sauce
  • 1 medium Shallot Brings a sweet onion flavor.
  • 1 tbsp Ginger Infuses warmth and complexity; can use 1 tsp ground.
  • 3 cloves Garlic Elevates aroma and overall flavor; can use 1 tsp garlic powder.
  • 13.5 oz Coconut Milk The star ingredient for a creamy sauce.
  • 1 tsp Maple Syrup Adds a touch of sweetness; agave is a good swap.
  • 1 tsp Paprika Delivers depth and a lovely hue.
  • 2 whole Limes Juiced to brighten each bite.
  • 1 tbsp Cilantro Freshly chopped to garnish.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment paper
  • Cooking Pot
  • fork

Method
 

Step-by-Step Instructions
  1. Cook jasmine rice according to package instructions (about 15 minutes) until tender, fluff with a fork, and keep warm.
  2. Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  3. Drain and press tofu for at least 10 minutes, cut into cubes, toss with avocado oil, soy sauce, and cornstarch, then bake for 20 minutes.
  4. Heat avocado oil in a skillet over medium heat, add chopped shallot, ginger, and garlic, sauté for 1-2 minutes.
  5. Stir in coconut milk, remaining soy sauce, maple syrup, and paprika into the skillet, simmer for 3-4 minutes until it thickens.
  6. Fold crispy tofu into coconut sauce, squeeze in lime juice, and let simmer for 1-2 minutes.
  7. Serve jasmine rice topped with Coconut Lime Tofu, garnished with cilantro and lime wedges on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Pressing tofu is crucial for crispiness. Customize with your favorite veggies. Store leftovers separately to maintain texture.

Tried this recipe?

Let us know how it was!