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–+ servings
Coconut Lime Tofu

Coconut Lime Tofu: Tropical Comfort in Every Bite

This Coconut Lime Tofu recipe blends aromatic ginger and garlic with creamy coconut-lime flavors for a delicious plant-based meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Plant-Based, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice can substitute with basmati or brown rice
For the Tofu
  • 14 oz Extra Firm Tofu can substitute with tempeh
  • 2 tbsp Avocado Oil or olive oil
  • 2 tbsp Cornstarch or arrowroot starch for a gluten-free option
For the Sauce
  • 2 tbsp Soy Sauce or tamari for gluten-free
  • 1 Shallot or onion as a replacement
  • 1 thumb Ginger freshly minced
  • 3 cloves Garlic roasting can mellow the flavor
  • 1 can Full-Fat Coconut Milk or light coconut milk as an alternative
  • 1 tsp Maple Syrup or agave syrup
  • 1 tsp Paprika consider smoked paprika for added depth
  • 2 Limes juiced
  • 1 handful Cilantro or parsley as a substitute

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Large pan

Method
 

Cooking Instructions
  1. Begin by cooking the jasmine rice according to the package instructions, typically around 15-20 minutes.
  2. While the rice is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Toss the cubed tofu with 1 tablespoon of avocado oil, 1 tablespoon of soy sauce, and a light dusting of cornstarch until well-coated.
  4. Spread the coated tofu onto the prepared baking sheet in a single layer and bake for about 20 minutes, flipping halfway through.
  5. Heat 1 tablespoon of avocado oil in a large pan over medium heat. Add in diced shallot, minced ginger, and chopped garlic, sautéing for 1-2 minutes until fragrant.
  6. Pour in the coconut milk, remaining soy sauce, maple syrup, and paprika. Stir and let simmer for about 3-5 minutes.
  7. Remove the baked tofu and gently fold it into the coconut sauce along with fresh lime juice.
  8. Serve with jasmine rice and top with chopped cilantro and additional lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 2IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days, keeping tofu and sauce separate to maintain crispiness.

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