Go Back
Quick and easy Hawaiian chicken sheet pan dinner served with colorful veggies

Coconut Lime Tofu

This Coconut Lime Tofu dish combines vibrant flavors of coconut and lime with crispy tofu for a quick, delicious, and budget-friendly meal that's perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1.5 cups 1½ cups jasmine rice (dry) Cook according to package directions.
For the Tofu
  • 375 grams 375 grams of extra firm tofu (1 block, cubed) Press the tofu before cooking to remove excess moisture.
  • 2 tablespoons 2 tablespoons avocado oil (or olive oil, divided) Use for baking the tofu and sautéing.
  • 2 tablespoons 2 tablespoons soy sauce (divided) Use one tablespoon for tossing tofu and one for the sauce.
  • 1 tablespoon 1 tablespoon cornstarch Helps to achieve a crispy texture.
  • 1 piece 1 shallot (diced) Adds flavor when sautéed.
  • 1 thumb 1 thumb ginger (minced) Enhances aromatic flavor.
  • 3 cloves 3 cloves garlic (minced) Provides depth to the sauce.
  • 13.5 oz 13.5 oz can of full-fat coconut milk For creaminess in the sauce.
  • 1 teaspoon 1 teaspoon maple syrup Adds a hint of sweetness.
  • 1 teaspoon 1 teaspoon paprika Gives color and subtle flavor.
  • 2 pieces 2 limes (juiced) For tanginess in the dish.
  • 1 handful 1 handful of cilantro (chopped) Freshness and garnish.

Method
 

Preparation
  1. Cook the jasmine rice according to package directions.
  2. Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Cooking the Tofu
  1. In a bowl, toss the cubed tofu with 1 tablespoon of oil, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch until evenly coated.
  2. Bake the tofu for about 20 minutes or until it’s golden and crispy.
Making the Sauce
  1. Meanwhile, in a pan over medium heat, add the remaining tablespoon of oil and sauté the shallot, ginger, and garlic for 1-2 minutes until fragrant.
  2. Pour in the coconut milk, the remaining soy sauce, maple syrup, and paprika; stir everything together.
Final Assembly
  1. Once the tofu is baked, add it to the pan along with the lime juice.
  2. Finish the dish with a handful of chopped cilantro and serve over rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For freezing, separate tofu from sauce for best texture.