Description
Enjoy a delicious takeout-inspired dinner with this 30-minute Peanut Tofu with Coconut Rice recipe. Crispy baked tofu coated in a creamy, flavorful peanut sauce pairs perfectly with fragrant and fluffy coconut rice, creating a rich and satisfying meal that’s simple to prepare at home.
Ingredients
Crispy Baked Tofu
- 2 (14-ounce) blocks extra-firm tofu, pressed
- 3 tablespoons low sodium soy sauce (use tamari for gluten free)
- 2 tablespoons cornstarch
Coconut Rice
- 1 cup uncooked white rice
- 1/2 cup full fat coconut milk
- 1 1/4 cups water
- Pinch of salt
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1 cup full fat coconut milk
- 2 tablespoons low sodium soy sauce (use tamari for gluten free)
- 2 tablespoons maple syrup
- 2 teaspoons fresh grated ginger
- 2 garlic cloves, minced
- 2 tablespoons fresh lime juice (about 1 lime)
Optional for Serving
- Chopped cilantro
- Peanuts
- Steamed kale or broccoli
Instructions
- Press the Tofu: Wrap the tofu blocks in paper towels and place a plate or pan on top. Add heavy books or weights to press the tofu for at least 30 minutes, up to an hour, to remove excess moisture. Alternatively, skip this by purchasing firm tofu in vacuum packaging.
- Prepare for Baking: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Slice the pressed tofu into 2-inch squares or rectangles. Place the tofu pieces in a large bowl.
- Season and Coat Tofu: Drizzle 3 tablespoons of low sodium soy sauce over the tofu and toss gently to coat. Sprinkle 2 tablespoons of cornstarch evenly over the tofu and toss gently again, using your hands for even coverage.
- Bake the Tofu: Lightly spray the parchment paper with oil. Arrange the tofu pieces in a single layer on the baking sheet and lightly spray the tops with oil. Bake for 25 minutes until the tofu is crispy and lightly golden brown.
- Cook the Coconut Rice: While the tofu bakes, rinse 1 cup of white rice under cold water. In a medium pot, combine the rinsed rice, 1/2 cup full fat coconut milk, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 18 minutes. Remove from heat and fluff the rice with a fork.
- Make the Peanut Sauce: In a large pan over medium heat, combine 1/2 cup creamy peanut butter, 1 cup full fat coconut milk, 2 tablespoons low sodium soy sauce, 2 tablespoons maple syrup, 2 teaspoons fresh grated ginger, 2 minced garlic cloves, and 2 tablespoons fresh lime juice. Stir continuously until the sauce is smooth and creamy, about 5 to 10 minutes.
- Combine Tofu and Sauce: When the tofu is baked, carefully add it to the pan with the peanut sauce and stir gently to coat all the tofu pieces evenly.
- Serve: Serve the peanut sauce-coated tofu over the fluffy coconut rice. Garnish with chopped cilantro and peanuts, and add steamed kale or broccoli if desired.
Notes
- Pressing tofu is essential to achieve a crispy texture when baked.
- You can substitute tamari for soy sauce to make this recipe gluten free.
- Use full fat coconut milk for best richness in both rice and sauce.
- Adjust maple syrup in the peanut sauce to your desired sweetness level.
- Optional steamed vegetables add nutrition and color to the meal.
- Serving temperature is best immediately after combining tofu and sauce for optimal texture and flavor.
