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Coconut Lime Tofu Recipe

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3.8 from 14 reviews

A vibrant and creamy Coconut Lime Tofu recipe featuring crispy baked tofu cubes tossed in a fragrant coconut milk sauce infused with ginger, garlic, and a hint of lime served over fluffy jasmine rice. This plant-based dish combines tropical flavors and a satisfying texture that’s perfect for a quick, wholesome weeknight meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Fusion / Plant-Based
  • Diet: Vegan

Ingredients

For the Rice

  • 1½ cups jasmine rice (dry)

For the Tofu

  • 375 gram extra firm tofu (1 block, cubed)
  • 1 tbsp avocado oil (or olive oil, divided)
  • 1 tbsp soy sauce (divided)
  • 1 tbsp cornstarch

For the Sauce

  • 1 tbsp avocado oil (or olive oil)
  • 1 shallot (diced)
  • 1 thumb-sized piece 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)

Instructions

  1. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to the package instructions, usually simmering it in water for about 15 minutes until fluffy and tender. Set aside and keep warm.
  2. Prepare the Tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  3. Toss the Tofu: In a medium bowl, combine the cubed tofu with 1 tablespoon of avocado oil, half of the soy sauce, and the cornstarch. Toss gently but thoroughly to ensure all cubes are evenly coated. This will help create a crispy exterior when baked.
  4. Bake the Tofu: Spread the coated tofu cubes evenly on the prepared baking sheet. Place in the preheated oven and bake for 20 minutes, flipping halfway through to ensure even crisping on all sides. The tofu should become golden and crispy.
  5. Make the Sauce: While the tofu bakes, heat the remaining 1 tablespoon of oil in a pan over medium heat. Add the diced shallot, minced ginger, and garlic, and sauté for 1 to 2 minutes until fragrant and slightly softened.
  6. Add Coconut Milk and Seasonings: Pour in the full-fat coconut milk along with the remaining soy sauce, maple syrup, and paprika. Stir well and let the sauce simmer gently to blend the flavors, about 3-5 minutes.
  7. Combine and Finish: Once the tofu is baked, transfer it to the pan with the sauce. Add the fresh lime juice and stir to combine gently. Just before serving, stir in the chopped cilantro for a fresh burst of flavor.
  8. Serve: Plate the fluffy jasmine rice and spoon the coconut lime tofu with sauce over the top. Enjoy a balanced meal with contrasting textures and vibrant flavors.

Notes

  • Press the tofu beforehand to remove excess moisture for crispier results.
  • Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
  • Adjust the lime juice to taste for more or less tanginess.
  • For a spicy kick, add a pinch of chili flakes or chopped fresh chili in the sauce.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://cheftinaskitchen.com/coconut-lime-tofu-recipe/