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–+ servings

Coconut Lime Tofu

A quick and easy vegan dish featuring crispy tofu in a creamy coconut lime sauce, served with fluffy jasmine rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Asian, Vegan
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the rice

  • 1 cup Jasmine Rice

For the tofu

  • 14 oz Extra Firm Tofu (cubed) Press for 15-20 minutes before cubing to remove excess moisture.
  • 1 tbsp Avocado Oil Substitute with olive oil if preferred.
  • 2 tbsp Soy Sauce Ensure gluten-free if needed.
  • 1 tbsp Cornstarch Arrowroot powder works as a substitute.
  • 1 medium Shallot Can substitute with yellow onion if unavailable.
  • 1 tbsp Ginger Or 1 tsp ground ginger.
  • 3 cloves Garlic Or 1 tsp garlic powder.
  • 1 can (13.5 oz) Coconut Milk Use light coconut milk to reduce fat.
  • 1 tsp Maple Syrup Agave syrup can be used as an alternative.
  • 1 tsp Paprika Try smoky paprika for a different flavor.
  • 2 whole Limes (juiced) Lemon juice can be substituted.
  • 1 tbsp Cilantro Parsley can be used in a pinch.

Instructions
 

Cooking the Rice

  • Begin by cooking the Jasmine rice according to the package instructions. This usually takes about 15-20 minutes.

Cooking the Tofu

  • In a large pan, heat the avocado oil over medium heat. Once hot, add the cubed tofu. Cook until the tofu is golden brown on all sides, about 5-7 minutes.
  • Add the chopped shallot, ginger, and garlic to the pan. Sauté for another 2-3 minutes until fragrant.
  • Sprinkle the cornstarch over the tofu mixture and stir well to coat everything evenly.
  • Pour in the coconut milk, soy sauce, maple syrup, and paprika. Stir to combine and bring to a gentle simmer.
  • Squeeze in the juice of two limes and let everything cook together for an additional 5 minutes.
  • Once done, remove from heat and stir in chopped cilantro.

Notes

Serve Coconut Lime Tofu over a bed of fluffy Jasmine rice. Garnish it with extra cilantro and lime wedges for a fresh touch. This dish pairs well with steamed vegetables or a simple side salad. To store leftovers, let the Coconut Lime Tofu cool down and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 10gSodium: 500mgFiber: 3gSugar: 2g
Keyword Coconut Lime Tofu, Healthy Meal, Plant-Based, Tofu Dish, Vegan Recipe
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