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–+ servings
Coconut Lime Tofu

Coconut Lime Tofu: A Bright Vegan Twist for Dinner Tonight

Coconut Lime Tofu is a vibrant vegan dish with crispy tofu in a creamy coconut sauce, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 can Coconut Milk Choose light coconut milk for lower calories.
  • 2 tbsp Soy Sauce Use gluten-free soy sauce for gluten-free diets.
  • 2 tbsp Maple Syrup Agave syrup can be used as a substitute.
  • 1 tsp Paprika Smoked paprika can add a smoky flavor.
  • 1 tbsp Ginger Fresh ginger is preferred, but ground ginger works.
  • 2 cloves Garlic Garlic powder can be a substitute.
  • Juice of 2 unit Limes Can substitute with lemon juice if needed.
For the Tofu
  • 14 oz Extra Firm Tofu Press to remove moisture for crispiness.
  • 2 tbsp Avocado Oil Olive oil can be used as a substitute.
  • 1 tbsp Cornstarch Arrowroot powder can be an alternative.
For the Rice
  • 1 cup Jasmine Rice Quinoa can be substituted for added nutrients.
For Garnish
  • 1/4 cup Cilantro Can substitute with parsley.

Equipment

  • Oven
  • skillet
  • baking sheet
  • Parchment paper
  • Pot

Method
 

Cooking Instructions
  1. Cook jasmine rice according to package instructions, generally a 1:1.5 rice-to-water ratio. Bring to a boil, reduce to a simmer, cover, and steam for 15 minutes.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Cube the extra firm tofu and toss with avocado oil, soy sauce, and cornstarch until coated. Spread on baking sheet and bake for 20 minutes, flipping halfway.
  4. Sauté minced shallot, ginger, and garlic in a skillet over medium heat for 1-2 minutes until fragrant.
  5. Add coconut milk, remaining soy sauce, maple syrup, and paprika to the skillet. Simmer for 3-4 minutes until thickened.
  6. Combine baked tofu with the sauce in the skillet, add lime juice, and simmer for 1-2 minutes.
  7. Serve rice topped with tofu and coconut sauce, garnishing with lime wedges and cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 5IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Press tofu before cooking for a better texture. Store leftovers separately for best quality.

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