Coconut Lime Tofu
Coconut Lime Tofu
Ingredients
For the Crispy Tofu
- 14 ounces extra-firm tofu, pressed, drained, and cut into 1-inch cubes
- 1 tablespoon neutral oil
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
For the Coconut Lime Sauce
- 1 tablespoon neutral oil
- 3 garlic, cloves, minced
- 2 shallots, finely chopped
- 13 1/2 fluid ounces full-fat coconut milk, 1 can
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 2 tablespoons fresh lime juice, from 1 lime
For Serving
- 1 1/2 cups uncooked white rice
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 lime, cut into wedges for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the cubed tofu, 1 tablespoon of neutral oil, and 1 tablespoon of soy sauce. Toss gently to coat. Sprinkle the cornstarch over the tofu and toss again until all pieces are evenly coated.
⏱️ 5 min
- 3
Spread the coated tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and crispy.
⏱️ 25 min•🌡️ 400
- 4
While the tofu bakes, cook the white rice according to package directions. Typically, this involves combining 1 1/2 cups of rice with 3 cups of water in a saucepan, bringing to a boil, then reducing heat, covering, and simmering for 15-20 minutes until water is absorbed.
⏱️ 20 min
- 5
For the coconut lime sauce, heat 1 tablespoon of neutral oil in a large skillet or pan over medium heat. Add the minced garlic and chopped shallots and sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min
- 6
Pour in the full-fat coconut milk, add 2 tablespoons of soy sauce, and sprinkle in the paprika. Stir well to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
⏱️ 7 min
- 7
Remove the pan from the heat and stir in the fresh lime juice. Taste and adjust seasoning if needed.
⏱️ 2 min
- 8
Add the crispy baked tofu cubes to the sauce in the skillet. Gently fold the tofu into the sauce until each piece is well coated. Stir in the 1/4 cup of chopped fresh cilantro.
⏱️ 3 min
- 9
Serve the coconut lime tofu hot over beds of cooked white rice. Garnish with additional fresh cilantro and lime wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lime Tofu
Ingredients
For the Crispy Tofu
- 14 ounces extra-firm tofu, pressed, drained, and cut into 1-inch cubes
- 1 tablespoon neutral oil
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
For the Coconut Lime Sauce
- 1 tablespoon neutral oil
- 3 garlic, cloves, minced
- 2 shallots, finely chopped
- 13 1/2 fluid ounces full-fat coconut milk, 1 can
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 2 tablespoons fresh lime juice, from 1 lime
For Serving
- 1 1/2 cups uncooked white rice
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 lime, cut into wedges for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the cubed tofu, 1 tablespoon of neutral oil, and 1 tablespoon of soy sauce. Toss gently to coat. Sprinkle the cornstarch over the tofu and toss again until all pieces are evenly coated.
⏱️ 5 min - 3
Spread the coated tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and crispy.
⏱️ 25 min•🌡️ 400 - 4
While the tofu bakes, cook the white rice according to package directions. Typically, this involves combining 1 1/2 cups of rice with 3 cups of water in a saucepan, bringing to a boil, then reducing heat, covering, and simmering for 15-20 minutes until water is absorbed.
⏱️ 20 min - 5
For the coconut lime sauce, heat 1 tablespoon of neutral oil in a large skillet or pan over medium heat. Add the minced garlic and chopped shallots and sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min - 6
Pour in the full-fat coconut milk, add 2 tablespoons of soy sauce, and sprinkle in the paprika. Stir well to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
⏱️ 7 min - 7
Remove the pan from the heat and stir in the fresh lime juice. Taste and adjust seasoning if needed.
⏱️ 2 min - 8
Add the crispy baked tofu cubes to the sauce in the skillet. Gently fold the tofu into the sauce until each piece is well coated. Stir in the 1/4 cup of chopped fresh cilantro.
⏱️ 3 min - 9
Serve the coconut lime tofu hot over beds of cooked white rice. Garnish with additional fresh cilantro and lime wedges.
⏱️ 3 min