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Coconut Lime Tofu

Coconut Lime Tofu: A Creamy Vegan Delight in 25 Minutes

Coconut Lime Tofu is a zesty and creamy vegan dish that combines tropical flavors in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Substitute with basmati rice for a similar aromatic experience.
For the Tofu
  • 1 block Extra Firm Tofu Use silken tofu for a creamier sauce.
  • 1 tablespoon Avocado Oil Olive oil works well as a substitute.
  • 2 tablespoons Cornstarch Arrowroot powder is a great alternative for crispiness.
For the Sauce
  • 3 tablespoons Soy Sauce Opt for tamari if you need a gluten-free option.
  • 1 medium Shallot Yellow onion is a suitable replacement.
  • 1 tablespoon Ginger Fresh grated ginger is preferred.
  • 3 cloves Garlic Creates a fragrant base for your sauce.
  • 1 can Coconut Milk Use full-fat for richness or light coconut milk for a lower-fat option.
  • 1 tablespoon Maple Syrup Agave syrup can work as an alternative.
  • 1 teaspoon Paprika Smoked paprika can add depth.
  • 2 medium Limes Consider lime zest for extra flavor.
For Garnish
  • 1/4 cup Cilantro Fresh herb for finishing the plate.

Equipment

  • Oven
  • Pot
  • Baking Sheet
  • Mixing bowl
  • Pan

Method
 

Step-by-Step Instructions
  1. Cook the Jasmine Rice according to package instructions, typically in a pot with water on medium heat. Simmer until fluffy, about 15-20 minutes. Keep warm.
  2. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  3. Cut extra firm tofu into cubes, drizzle with avocado oil and soy sauce, sprinkle with cornstarch, and toss gently to coat.
  4. Spread the seasoned tofu cubes on the baking sheet and bake for about 20 minutes until golden brown and crispy.
  5. While the tofu bakes, heat pan over medium heat and add remaining avocado oil. Sauté minced shallot, grated ginger, and minced garlic for 1-2 minutes.
  6. Stir in coconut milk, remaining soy sauce, maple syrup, and paprika into the pan. Bubble gently for 3-5 minutes until thickened.
  7. Fold the crispy tofu into the sauce, squeezing in fresh lime juice, and stir well.
  8. Serve by spooning jasmine rice onto plates and topping with Coconut Lime Tofu mixture. Garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Maintain crispy texture by storing tofu and sauce separately and reheating them separately to ensure freshness.

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