Description
This Coconut Lime Tofu recipe is a vibrant, quick vegan dish featuring crispy baked tofu coated in a rich coconut milk sauce infused with zesty lime and warming spices. Served over fluffy jasmine rice, it’s a perfect weeknight meal that’s both flavorful and nutritious.
Ingredients
Rice
- 1 cup Jasmine Rice
Tofu
- 14 oz Extra Firm Tofu, cubed
- 1 tbsp Avocado Oil (or olive oil)
- 2 tbsp Soy Sauce (gluten-free if needed)
- 1 tbsp Cornstarch (or arrowroot powder)
Sauce
- 1 medium Shallot (or yellow onion)
- 1 tbsp Ginger (fresh grated or 1 tsp ground ginger)
- 3 cloves Garlic (or 1 tsp garlic powder)
- 1 can Coconut Milk (13.5 oz, light coconut milk to reduce fat optional)
- 1 tsp Maple Syrup (or agave syrup)
- 1 tsp Paprika (smoky paprika recommended)
- 2 whole Limes, juiced (lemon juice as substitute)
- 1 tbsp Cilantro (or parsley)
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package instructions. Once cooked, let it steam covered for 5 minutes, then fluff with a fork and keep warm until serving.
- Prepare the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Toss Tofu: In a mixing bowl, combine the cubed tofu with avocado oil, soy sauce, and cornstarch. Toss well to evenly coat all pieces.
- Bake Tofu: Spread the coated tofu cubes evenly on the prepared baking sheet and bake for 20 minutes, flipping them halfway through to ensure even crisping.
- Sauté Aromatics: While tofu bakes, heat remaining avocado oil in a medium pan over medium heat. Add diced shallot, ginger, and garlic, sautéing for 1-2 minutes until fragrant but not browned.
- Make Coconut Sauce: Pour coconut milk into the pan with the aromatics, then add remaining soy sauce, maple syrup, and paprika. Stir and cook for 3-4 minutes until the sauce is warmed through and slightly thickened.
- Combine Tofu and Sauce: Add the baked tofu to the coconut sauce along with the freshly squeezed lime juice. Stir gently to coat the tofu well and let simmer for 1-2 minutes to meld flavors.
- Serve: Plate the jasmine rice, then top with the coconut lime tofu mixture. Garnish with lime wedges and fresh cilantro. Enjoy immediately for best texture and flavor.
Notes
- Use extra firm tofu for best texture and less moisture.
- Light coconut milk reduces fat but full-fat will give creamier sauce.
- Adjust lime juice quantity according to personal taste for more or less tanginess.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Can substitute maple syrup with agave or another liquid sweetener.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Asian-inspired
