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Peanut Tofu with Coconut Rice Recipe

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4.2 from 9 reviews

This delicious Peanut Tofu with Coconut Rice recipe offers a flavorful, plant-based meal that combines crispy baked tofu coated in a creamy, savory peanut sauce served on a bed of fragrant coconut-infused rice. Perfect for a wholesome dinner, it’s easy to prepare and packed with vibrant flavors from ginger, garlic, lime, and fresh cilantro.

  • Total Time: 40 minutes (plus 30-60 minutes for tofu pressing if done)
  • Yield: 6 servings

Ingredients

Tofu

  • 2 (14-ounce) blocks extra-firm tofu, pressed
  • 3 tablespoons low sodium soy sauce (tamari for gluten free)
  • 2 tablespoons cornstarch
  • Oil spray for baking sheet

Coconut Rice

  • 1 cup uncooked white rice
  • 1/2 cup full fat coconut milk (for cooking rice)
  • 1 1/4 cups water
  • Pinch of salt

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1 cup full fat coconut milk (for sauce)
  • 2 tablespoons low sodium soy sauce (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)

Garnish and Serving

  • Chopped cilantro
  • Chopped peanuts
  • Steamed kale or broccoli (optional)

Instructions

  1. Press the tofu: Wrap the tofu blocks in paper towels, place a plate or pan on top, and weigh down with heavy books. Press for at least 30 minutes up to an hour to remove excess moisture. Alternatively, use firm tofu from a vacuum pack to skip this step.
  2. Prepare the tofu for baking: Preheat the 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 and place in a large bowl. Drizzle with soy sauce and toss gently. Sprinkle cornstarch over the tofu and toss again evenly to coat.
  3. Bake the tofu: Spray the parchment paper lightly with oil. Arrange the tofu pieces evenly on the baking sheet and spray the tops lightly with oil. Bake for 25 minutes until the tofu is crispy and golden brown.
  4. Cook the coconut rice: While the tofu bakes, rinse the rice under cold water. In a medium pot, combine the rinsed rice, 1/2 cup coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer covered for 18 minutes. Turn off heat and fluff the rice with a fork. Reserve the remaining coconut milk for the peanut sauce.
  5. Make the peanut sauce: In a large pan over medium heat, add peanut butter, reserved coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and lime juice. Stir constantly for 5 to 10 minutes until the sauce becomes smooth, creamy, and heated through.
  6. Combine tofu and sauce: When the tofu finishes baking, carefully add it to the pan with the peanut sauce. Stir gently to coat all tofu pieces with the sauce evenly.
  7. Serve: Plate the coconut rice, top with the peanut-coated tofu, and garnish with chopped peanuts and cilantro. Serve alongside steamed kale or broccoli for a complete meal.

Notes

  • Pressing tofu is essential for achieving a crispy texture but can be skipped by purchasing extra-firm vacuum-packed tofu.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Adjust the sweetness of the peanut sauce by increasing or decreasing the maple syrup to taste.
  • Steamed greens like kale or broccoli add nutrition and balance to the dish.
  • Leftover tofu and sauce can be stored separately in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes (excluding tofu pressing time)
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Vegan

Find it online: https://iamstarved.com/peanut-tofu-with-coconut-rice-recipe/