Coconut Lime Tofu: A Quick Tropical Delight for Dinner

Coconut Lime Tofu is a quick, vegan dish that combines crispy tofu with flavorful coconut lime sauce, perfect for a delightful dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Tropical, Vegan

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Jasmine Rice

1 cup Jasmine Rice Use dry jasmine rice for flavor.

For the Tofu

14 oz Extra Firm Tofu Cubed for crispy texture.
1 tbsp Avocado Oil Can substitute with olive oil.
2 tbsp Soy Sauce Divided between marinating and sauce.
2 tbsp Cornstarch For coating tofu.

For the Sauce

1 medium Shallot Finely diced.
1 inch Ginger Freshly minced.
2 cloves Garlic Minced.
1 can Full Fat Coconut Milk Creamy sauce base.
2 tbsp Maple Syrup For sweetness.
1 tsp Paprika For color.
2 whole Limes Juiced.
0.5 cup Cilantro Chopped for garnish.

Equipment

Oven
Skillet
Baking Sheet
Mixing Bowl
Pot

Method

Step-by-Step Instructions for Coconut Lime Tofu

Cook jasmine rice according to package instructions, about 15 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cube tofu and toss with 1 tbsp avocado oil, 2 tbsp soy sauce, and 2 tbsp cornstarch.
Spread tofu on the baking sheet and bake for 20 minutes, flipping halfway.
Sauté shallot, ginger, and garlic in 1 tbsp avocado oil for 1-2 minutes.
Add coconut milk, remaining soy sauce, maple syrup, and paprika; simmer for 3-5 minutes.
Combine crispy tofu with sauce and juice of 2 limes; stir to coat.
Serve over jasmine rice, garnishing with cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 4IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

Store tofu and sauce separately to maintain crispiness. Adjust lime juice and syrup to taste.

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