Coconut Lime Tofu

Coconut Lime Tofu

from plantyou.com
Main Course
25 min
4 servings
591 kcal / serving

A delicious, aromatic dinner with creamy, zesty sauce, tofu for protein, and fragrant rice.

Ingredients

  • 1 ½ cupsjasmine rice (dry)
  • 375 gramextra firm tofu (1 block, cubed)
  • 1 tbspavocado oil (or olive oil, divided)
  • 1 tbspsoy sauce (divided)
  • 1 tbspcornstarch
  • 1 tbspavocado oil (or olive oil)
  • 1shallot (diced)
  • 1thumb ginger (minced)
  • 3 clovesgarlic (minced)
  • 13 ½ ozfull fat coconut milk (1 can)
  • 1 tbspsoy sauce
  • 1 tspmaple syrup
  • 1 tsppaprika
  • 2limes (juiced)
  • 1handful cilantro (chopped)

Directions

  1. 1

    Cook the rice according to package directions.

  2. 2

    Preheat the oven to 400F and prepare a baking sheet with parchment.

  3. 3

    To a bowl, toss the tofu in one tablespoon of the oil, soy sauce and cornstarch until evenly coated. Bake for 20 minutes, until crispy.

  4. 4

    In the meantime, to a pan over medium heat, add the other tablespoon of oil, shallot, ginger and garlic. Saute for 1 to 2 minutes, until fragrant. Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir.

  5. 5

    Now add the cooked tofu, and lime juice. Finish with a handful of chopped cilantro. Serve with rice, as desired.