Coconut Lime Tofu
This coconut lime tofu dish tastes like vacation in a bowl. With fragrant jasmine rice and a rich, tangy sauce, it’s the kind of dinner that feels indulgent but comes together in 25 minutes.
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Why You’ll Love This Recipe
- Bright and bold flavors with just one pan (okay, one pan and a rice cooker) – what more could you want?
- Crispy bite meets creamy sauce as the golden tofu soaks up all that flavor goodness.
- Ready in less than half an hour, this coconut lime tofu is great for weeknights, when you only have limited time to cook.
- Everything you see on the ingredient list can be found at a basic grocery store.
Key Ingredients
- Extra-firm tofu bakes until golden and crispy on the outside, tender on the inside. It’s also full of plant protein!
- Coconut milk creates a luscious, creamy base for the sauce.
- Lime juice cuts through the richness with a hit of brightness.
- Ginger and garlic add depth and warmth to the flavour profile.
- Jasmine rice helps to bulk up the meal and provide the vital starch component to the dish.
Hack It!
- Any rice or grain will do if you do not have jasmine rice. You can even serve this over ramen!
- You can meal prep this recipe and enjoy it all week long! Store tofu separately and give it a few minutes in an air fryer until crispy before you add it to the sauce.
- Soy-free? Swap tofu for chickpeas and use coconut aminos in place of soy sauce.
- I always encourage you to eat more plants. Feel free to stir in leftover veggies from your fridge or a bag of frozen veggies to boost your fiber intake.
- Instead of cornstarch, you can use a different thickening agent. Try this recipe with arrowroot or potato starch.
How to Make Coconut Lime Tofu
Step 1: Cook the rice according to package directions. You can reduce the heat and keep it covered while you make coconut lime tofu.
Step 2: Preheat the oven to 400F and prepare a baking sheet with parchment. In a bowl, toss the tofu with oil, soy sauce and cornstarch until evenly coated.
Step 3: Bake tofu for 20 minutes, until crispy. Similarly, you can use an air fryer for 10-12 minutes.
Step 4: In the meantime, heat a pan over medium heat. Add the other tablespoon of oil, shallot, ginger and garlic. Saute for 1 to 2 minutes, until fragrant.
Step 5: Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir. Add the cooked tofu, and lime juice.
Step 6: Finish with a handful of chopped cilantro. Serve with rice, as desired.
Frequently Asked Questions
Yes! Store the tofu and sauce separately if you want a crispy bite, then reheat and combine when serving.
Absolutely. I recommend making rice fresh to serve, but you can batch cook the coconut lime tofu.
You can but the sauce will have a different consistency.
More Plant-Based Dinners
- One Pot Cherry Tomato Pasta
- “Honey” Garlic Tofu
- Creamy Thai Red Curry Noodles
- Brothy Rice with Ginger and Garlic
- Baked Orzo with Veggies
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The Recipe: Coconut Lime Tofu
Ingredients
- 1½ cups jasmine rice, dry
For the tofu
- 375 gram extra firm tofu, 1 block, cubed
- 1 tbsp avocado oil, or olive oil, divided
- 1 tbsp soy sauce, divided
- 1 tbsp cornstarch
For the sauce
- 1 tbsp avocado oil, or olive oil
- 1 shallot, diced
- 1 thumb ginger, minced
- 3 cloves garlic, minced
- 13.5 oz full fat coconut milk, 1 can
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp paprika
- 2 limes, juiced
To garnish
- 1 handful cilantro, chopped
Equipment
- Parchment Paper or reusable silicone sheet
- Rice cooker or pot
Instructions
- Cook the rice according to package directions.
- Preheat the oven to 400F and prepare a baking sheet with parchment.
- To a bowl, toss the tofu in one tablespoon of the oil, soy sauce and cornstarch until evenly coated. Bake for 20 minutes, until crispy.
- In the meantime, to a pan over medium heat, add the other tablespoon of oil, shallot, ginger and garlic. Saute for 1 to 2 minutes, until fragrant. Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir.
- Now add the cooked tofu, and lime juice. Finish with a handful of chopped cilantro. Serve with rice, as desired.
Notes
- Any rice or grain will do if you do not have jasmine rice. You can even serve this over ramen!
- You can meal prep this recipe and enjoy it all week long! Store tofu separately and give it a few minutes in an air fryer until crispy before you add it to the sauce.
- Soy-free? Swap tofu for chickpeas and use coconut aminos in place of soy sauce.
- I always encourage you to eat more plants. Feel free to stir in leftover veggies from your fridge or a bag of frozen veggies to boost your fiber intake.
- Instead of cornstarch, you can use a different thickening agent. Try this recipe with arrowroot or potato starch.