Description
A delightful and budget-friendly dish featuring crispy tofu tossed in a creamy coconut lime sauce, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 cup Jasmine Rice
- 14 oz Extra Firm Tofu (cubed)
- 1 tbsp Avocado Oil
- 2 tbsp Soy Sauce
- 1 tbsp Cornstarch
- 1 medium Shallot (or yellow onion)
- 1 tbsp Ginger
- 3 cloves Garlic
- 1 can Coconut Milk (13.5 oz)
- 1 tsp Maple Syrup
- 1 tsp Paprika
- 2 whole Limes (juiced)
- 1 tbsp Cilantro (or parsley) for garnish
Instructions
- Rinse the rice: Start by rinsing the jasmine rice under cold water until the water runs clear.
- Cook the rice: In a saucepan, combine the rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil, then lower the heat and cover for about 15-20 minutes.
- Prep the tofu: Press and cube the tofu, then coat the cubes with cornstarch.
- Sauté the tofu: In a skillet, add avocado oil and fry the tofu until golden and crispy, about 5-7 minutes. Set aside.
- Make the sauce: In the same pan, sauté chopped shallot, ginger, and minced garlic until fragrant, about 2-3 minutes.
- Combine the flavors: Stir in the coconut milk, soy sauce, maple syrup, and paprika. Simmer gently.
- Add the tofu: Toss the crispy tofu back in the pan and squeeze in lime juice. Cook for another 3-5 minutes.
- Serve it up: Serve the Coconut Lime Tofu over the cooked jasmine rice, garnished with cilantro or parsley.
Notes
This dish pairs well with steamed veggies or a fresh salad. Adjust the sweetness and tanginess by adding more maple syrup or lime juice to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Coconut, Lime, Tofu, Vegetarian, Easy Recipe, Quick Dinner