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Coconut Lime Tofu

Delicious Coconut Lime Tofu for a Quick and Zesty Dinner

Coconut Lime Tofu is a quick, zesty dinner promising delightful flavors in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Gluten-Free, Plant-based
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 ounces Extra Firm Tofu Can substitute with tempeh or crispy chickpeas.
  • 2 tablespoons Cornstarch Essential for a crispy coating.
  • 1 tablespoon Avocado Oil Can substitute with olive oil.
For the Sauce
  • 3 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 1 can Coconut Milk Full-fat is ideal.
  • 2 tablespoons Maple Syrup Agave syrup can be used as an alternative.
  • 1 teaspoon Paprika Opt for smoked paprika for deeper flavor.
  • 1 whole Lime Fresh juice for brightness.
  • 1 whole Shallot Can substitute with onion.
  • 1 inch Fresh Ginger Always better fresh.
  • 2 cloves Garlic Fresh is best.
For Serving
  • 1 bunch Cilantro Can swap with parsley.
  • 1 cup Jasmine Rice Can swap for brown rice or cauliflower rice.

Equipment

  • Oven
  • skillet
  • Pot
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Coconut Lime Tofu
  1. Rinse 1 cup of jasmine rice under cold water. Combine with 1 ½ cups of water, bring to a boil, reduce heat, cover, and simmer for 15 minutes.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Drain and press the tofu to remove excess moisture, cut into 1-inch cubes, and toss with avocado oil, soy sauce, and cornstarch.
  4. Spread the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping halfway through.
  5. Heat 1 tablespoon of avocado oil in a skillet, sauté minced shallot, fresh ginger, and garlic for 1-2 minutes.
  6. Add coconut milk, soy sauce, maple syrup, and paprika to the skillet and let it simmer for 3-4 minutes.
  7. Once the tofu is done baking, add it to the sauce, squeeze in fresh lime juice, and toss to combine.
  8. Serve over jasmine rice, garnish with cilantro, and add lime wedges on the side.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 15gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 100IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftover Coconut Lime Tofu in an airtight container for up to 3 days. For best results, keep tofu and sauce separate.

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