Chili-Lime Coconut Tofu
Chili-Lime Coconut Tofu
Ingredients
For the Tofu
- 1 pound extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Chili-Lime Coconut Sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 2 tablespoons red curry paste
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
For Serving
- 3 cups cooked white rice
- 1 lime, zested
- 2 tablespoons fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the pressed and cubed tofu to the hot pan. Season with black pepper and salt.
⏱️ 2 min
- 2
Fry the tofu cubes, turning occasionally, until they are golden brown and crispy on multiple sides, about 10-12 minutes. Remove the crispy tofu from the pan and set aside on a plate lined with paper towels.
⏱️ 12 min
- 3
In a separate medium saucepan, pour in the full-fat coconut milk. Add the red curry paste, fresh lime juice, brown sugar, minced garlic, and grated ginger.
⏱️ 3 min
- 4
Bring the sauce mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, use an immersion blender to blend the sauce until it is smooth and well combined, and the color has transformed to a uniform orange/yellow. If you don't have an immersion blender, you can whisk vigorously or carefully transfer to a regular blender.
⏱️ 5 min
- 5
Reduce the heat to low. Add the previously fried tofu cubes into the prepared chili-lime coconut sauce in the saucepan.
⏱️ 1 min
- 6
Gently stir the tofu to ensure each piece is evenly coated with the rich sauce. Let it simmer for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min
- 7
Serve the chili-lime coconut tofu immediately over a bed of hot cooked white rice in individual bowls.
⏱️ 1 min
- 8
Garnish each serving generously with fresh lime zest and chopped cilantro, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili-Lime Coconut Tofu
For the Tofu
- 1 pound extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Chili-Lime Coconut Sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 2 tablespoons red curry paste
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
For Serving
- 3 cups cooked white rice
- 1 lime, zested
- 2 tablespoons fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the pressed and cubed tofu to the hot pan. Season with black pepper and salt.
⏱️ 2 min - 2
Fry the tofu cubes, turning occasionally, until they are golden brown and crispy on multiple sides, about 10-12 minutes. Remove the crispy tofu from the pan and set aside on a plate lined with paper towels.
⏱️ 12 min - 3
In a separate medium saucepan, pour in the full-fat coconut milk. Add the red curry paste, fresh lime juice, brown sugar, minced garlic, and grated ginger.
⏱️ 3 min - 4
Bring the sauce mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, use an immersion blender to blend the sauce until it is smooth and well combined, and the color has transformed to a uniform orange/yellow. If you don't have an immersion blender, you can whisk vigorously or carefully transfer to a regular blender.
⏱️ 5 min - 5
Reduce the heat to low. Add the previously fried tofu cubes into the prepared chili-lime coconut sauce in the saucepan.
⏱️ 1 min - 6
Gently stir the tofu to ensure each piece is evenly coated with the rich sauce. Let it simmer for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min - 7
Serve the chili-lime coconut tofu immediately over a bed of hot cooked white rice in individual bowls.
⏱️ 1 min - 8
Garnish each serving generously with fresh lime zest and chopped cilantro, if desired, before serving.
⏱️ 1 min