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Crispy Coconut Lime Tofu served over jasmine rice with cilantro.

Coconut Lime Tofu

This coconut lime tofu dish tastes like vacation in a bowl. With fragrant jasmine rice and a rich, tangy sauce, it is the kind of dinner that feels indulgent but comes together in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups jasmine rice dry
  • 375 gram extra firm tofu 1 block, cubed
  • 1 tbsp avocado oil or olive oil, divided
  • 1 tbsp soy sauce divided
  • 1 tbsp cornstarch
  • 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
  • 1 handful cilantro chopped

Equipment

  • cutting board
  • sharp knife
  • baking sheet
  • parchment paper
  • Large pan
  • Rice cooker or pot

Method
 

  1. Cook the rice according to package directions.
  2. Preheat the oven to 400°F and prepare a baking sheet with parchment.
  3. 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.
  4. 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.
  5. Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir.
  6. 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 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.
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