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Coconut Lime Tofu

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A delicious, aromatic dinner with creamy, zesty sauce, tofu for protein, and fragrant rice.
Course Main Course
Cuisine Asian
Keyword coconut lime sauce, coconut lime tofu, coconut sauce, easy plant based dinner, easy vegan dinner, quick vegan dinner, quickies, vegan tofu dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 591.6
Author carleigh

Equipment

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

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.

Nutrition

Calories: 591.6kcal | Carbohydrates: 69g | Protein: 15.3g | Fat: 29.8g | Saturated Fat: 19.3g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.3g | Sodium: 580.4mg | Potassium: 530.6mg | Fiber: 2.3g | Sugar: 3.4g | Vitamin A: 123.3IU | Vitamin C: 13.8mg | Calcium: 87.7mg | Iron: 5.4mg