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Coconut Lime Tofu

Coconut Lime Tofu: A Refreshing Vegan Delight You’ll Love

Coconut Lime Tofu is a vibrant and quick vegan dish, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 oz Extra Firm Tofu opt for extra firm for the best texture; tempeh can be used as substitution
  • 2 tbsp Cornstarch essential for crispy texture
For the Cooking Oils
  • 2 tbsp Avocado Oil substitute with olive oil if preferred
For the Sauce
  • 3 tbsp Soy Sauce use tamari for gluten-free option
  • 1 cup Coconut Milk full-fat recommended for best texture
  • 2 tbsp Maple Syrup agave can be used as an alternative
  • 1 tsp Paprika smoked paprika adds a unique twist
  • 1 Lime fresh lime juice for brightness
  • 1 medium Shallot yellow onion can replace shallot
  • 1 tbsp Ginger fresh minced for best flavor
  • 2 cloves Garlic fresh minced garlic recommended
For the Garnish
  • ¼ cup Cilantro offers refreshing garnish; parsley can be a substitute
For Serving
  • 1 cup Jasmine Rice can swap with quinoa, brown rice, or cauliflower rice

Equipment

  • Medium Saucepan
  • Baking Sheet
  • skillet

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of jasmine rice under cold water, then combine with 1.5 cups of water in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for about 15 minutes until tender.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Drain the extra firm tofu and press gently to remove moisture. Cut into 1-inch cubes, then toss with avocado oil, soy sauce, and cornstarch in a bowl.
  4. Spread the tofu cubes on the prepared baking sheet and bake for about 20 minutes, flipping halfway through.
  5. In a skillet, heat a tablespoon of avocado oil over medium heat. Add minced shallot, ginger, and garlic, and sauté for 1 to 2 minutes.
  6. Add coconut milk, soy sauce, maple syrup, and paprika to the skillet and simmer for about 3 to 4 minutes.
  7. Once tofu is ready, transfer it to the skillet, squeeze lime juice over, and toss to coat.
  8. Serve over jasmine rice and garnish with cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 16gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

For best results, keep tofu and sauce separate when storing leftovers to maintain crispiness.

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