Description
A quick weeknight solution featuring crispy tofu tossed in a rich coconut lime sauce, served over jasmine rice.
Ingredients
Scale
- 1½ cups jasmine rice (dry)
- 375 grams extra firm tofu (1 block, cubed)
- 2 tbsp avocado oil (or olive oil, divided)
- 2 tbsp soy sauce (divided)
- 1 tbsp cornstarch
- 1 shallot (diced)
- 1 thumb ginger (minced)
- 3 cloves garlic (minced)
- 13.5 oz full-fat coconut milk (1 can)
- 1 tsp maple syrup
- 1 tsp paprika
- 2 limes (juiced)
- 1 handful cilantro (chopped)
Instructions
- Cook the jasmine rice according to package directions until fluffy.
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Toss the cubed tofu with 1 tablespoon of the oil, 1 tablespoon of soy sauce, and cornstarch until evenly coated.
- Spread the tofu onto the prepared baking sheet and bake for 20 minutes, or until crispy and golden brown.
- Add the remaining tablespoon of oil to a pan over medium heat along with shallot, ginger, and garlic. Sauté for 1 to 2 minutes until fragrant.
- Pour in the coconut milk, remaining tablespoon of soy sauce, maple syrup, and paprika. Stir to combine and cook until heated through.
- Add the crispy tofu to the sauce along with lime juice and mix well.
- Finish with chopped cilantro and serve over jasmine rice.
Notes
Pressing the tofu before cooking is crucial for achieving a perfect crispy texture. Adjust cooking times if using different rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg