Description
This Coconut Lime Tofu is a vibrant, creamy, and protein-packed vegan dinner featuring crispy tofu simmered in a fragrant coconut-lime sauce with garlic, ginger, and soy sauce. Served over fluffy jasmine rice and topped with fresh cilantro, it’s a quick and satisfying meal that’s perfect for busy weeknights.
Ingredients
- 375 g firm tofu, pressed and cubed
- 1½ cups jasmine rice (uncooked)
- 400 ml coconut milk
- Juice of 2 limes
- 1 tbsp avocado oil
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 thumb-sized piece fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp paprika
- 1 handful fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Cook the jasmine rice according to the package instructions.
- Heat the avocado oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 8–10 minutes until golden and crispy on all sides.
- Add the shallot, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Stir in the paprika, soy sauce, maple syrup, coconut milk, and lime juice.
- Reduce the heat and simmer for 5–7 minutes until the sauce thickens slightly.
- Taste and season with salt and black pepper if needed.
- Serve the creamy coconut lime tofu over the cooked jasmine rice.
- Garnish generously with chopped fresh cilantro and an extra squeeze of lime before serving.
Notes
- Press the tofu for at least 20 minutes before cooking for the best texture.
- Add broccoli, snap peas, or spinach for extra vegetables.
- For extra heat, stir in chili flakes or a diced fresh chili.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired