Name: Peanut Tofu with Coconut Rice Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Asian Inspired
Ingredients: 2 (14-ounce) blocks extra-firm tofu, pressed; 3 tablespoons low sodium soy sauce (use tamari for gluten free); 2 tablespoons cornstarch; oil spray for baking sheet; 1 cup uncooked white rice; 1/2 cup full fat coconut milk; 1 1/4 cups water; pinch of salt; 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); chopped cilantro; chopped peanuts; steamed kale or broccoli (optional)

Jump to Recipe· 3.9 from 4 reviews

If you are searching for a comforting, vibrant dish that perfectly blends creamy, nutty, and slightly tangy flavors, look no further than this Peanut Tofu with Coconut Rice Recipe. This recipe delivers a beautiful harmony of textures—the crispiness of baked tofu, the smoothness of peanut sauce, and the lush, fragrant coconut rice underneath. Whether you are a longtime tofu lover or new to plant-based meals, this dish is a wonderfully satisfying meal that feels like a warm hug on a plate. Plus, it comes together in just 30 minutes, making it an effortless yet impressive pick for dinner any night of the week.

Ingredients You’ll Need

The image shows multiple small rectangular blocks of tofu arranged in neat rows on a baking tray lined with parchment paper. Each tofu block is golden brown and has a slightly crispy texture with grill marks visible on the top surface, giving them a slightly striped appearance. The tofu pieces have a firmer, cooked outside layer with a smooth but slightly porous inside. The tray's surface is light and somewhat shiny from cooking juices. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

With a handful of simple ingredients, this Peanut Tofu with Coconut Rice Recipe effortlessly combines taste, texture, and color. Each element plays an essential role, from the extra-firm tofu providing protein and structure to the creamy coconut milk adding richness to the rice and sauce. Fresh ginger and garlic kick up the flavor, while lime juice gives a refreshing brightness that pulls everything together.

Extra-firm tofu: The canvas of this dish, pressed to get rid of excess water for maximum crispness when baked.
Low sodium soy sauce (or tamari): Adds a savory umami depth without overpowering the other flavors.
Cornstarch: Helps create that irresistible crispy crust on the tofu’s surface.
White rice: The base to soak up the sauce, giving a tender, satisfying texture.
Full fat coconut milk: Used twice to infuse both rice and peanut sauce with creamy tropical richness.
Water and pinch of salt: Perfectly cook and season the coconut rice.
Creamy peanut butter: The heart of the sauce lending a luscious, nutty essence.
Maple syrup: Balances the savory elements with a subtle, natural sweetness.
Fresh grated ginger: Adds zesty warmth and complexity to the sauce.
Garlic cloves, minced: Infuses bold aroma and flavor.
Fresh lime juice: Injects a bright, tangy pop that elevates the entire dish.
Chopped cilantro and peanuts: Optional but perfect toppings for freshness and crunch.
Steamed kale or broccoli: Great for adding vibrant color and nutrition alongside.

How to Make Peanut Tofu with Coconut Rice Recipe

Step 1: Press and Prepare the Tofu

First things first, get that extra-firm tofu ready. Pressing is key because it removes moisture so the tofu can crisp up beautifully when baked. Wrap the tofu blocks in paper towels, place a plate on top, then weigh it down with heavy books for at least 30 minutes. No pressing? No worries—just choose vacuum-packed firm tofu and dive right in.

Step 2: Marinate and Coat the Tofu

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Slice the pressed tofu into 2-inch squares or rectangles. Toss the tofu gently with soy sauce to infuse a punch of savory goodness, then sprinkle and lightly coat everything with cornstarch. I like using my hands here—it helps evenly cover each piece without breaking the tofu apart.

Step 3: Bake for Crispy Perfection

Give your baking sheet a quick spray of oil to prevent sticking, then spread the tofu pieces in a single layer. Lightly spray the tofu tops again so they crisp evenly in the oven. Bake for about 25 minutes until each piece is golden, lightly crunchy, and completely tempting. This is the tofu turning into the star crispy bites we all dream about.

Step 4: Make the Coconut Rice

While the tofu is working its magic, it’s time to prepare the fragrant coconut rice. Rinse your rice under cold water until the water runs clear to remove excess starch. Add rice, coconut milk, water, and a pinch of salt to a medium pot, bring it to a boil, then cover and reduce to a simmer for 18 minutes. Once done, fluff gently with a fork so the grains stay separate and beautifully tender.

Step 5: Cook the Creamy Peanut Sauce

The sauce is where all those bold flavors come alive. In a large pan over medium heat, combine peanut butter, remaining coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and fresh lime juice. Stir constantly until it becomes smooth, creamy, and luscious, about 5 to 10 minutes. It’s a heavenly aroma you’ll want in your kitchen every day.

Step 6: Combine Tofu with Sauce and Serve

When your tofu is baked to crispy golden perfection, transfer the pieces carefully to the pan with the peanut sauce. Toss gently so every bite is coated in that rich, creamy goodness. Scoop the peanut tofu over a bed of coconut rice, then top with chopped peanuts and fresh cilantro for extra texture and burst of freshness.

How to Serve Peanut Tofu with Coconut Rice Recipe

A white bowl filled with two distinct layers: on the left side, large chunks of light brown tofu covered in a smooth, creamy peanut sauce, sprinkled with chopped green herbs and whole peanuts, giving a fresh and crunchy look; on the right side, a mound of fluffy white rice garnished with chopped green herbs and a few peanuts, topped with a bright green lime wedge resting against the rice; the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The little touches make a big difference. A sprinkle of chopped peanuts not only adds an irresistible crunch but also intensifies the peanut flavor. Fresh chopped cilantro brings vibrant green color and herbaceous brightness that lightens the dish wonderfully. Feel free to add a wedge of lime on the side for an extra zing at the table.

Side Dishes

Steamed kale or broccoli are perfect companions with this Peanut Tofu with Coconut Rice Recipe. Their subtle bitterness and fresh texture provide a delightful contrast to the creamy, nutty tofu and rich coconut rice. Roasted or sautéed vegetables like snap peas or carrots would also work beautifully if you want to mix things up.

Creative Ways to Present

Try serving this dish in warm bowls for a cozy, comforting feel. Layer the tofu and rice artistically, then garnish generously. For a fun twist, add some pickled vegetables on the side to contrast with the richness or sprinkle some toasted sesame seeds on top for an extra nutty note. Presentation can be as vibrant and inviting as the flavors themselves.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Peanut Tofu with Coconut Rice Recipe keep well in the refrigerator for up to 3 days. Store the tofu and rice together in an airtight container to keep the flavors melded and the tofu from drying out. When cooling, make sure to separate the rice and tofu if you prefer the tofu to stay crisp, though it will soften over time.

Freezing

You can freeze the tofu and sauce mixture separately from the rice for up to 2 months. Freeze the coconut rice in a shallow container so it reheats evenly. When ready to eat, thaw the tofu and sauce in the fridge overnight for best texture and flavor.

Reheating

Reheat the peanut tofu gently in a skillet over medium heat until warmed through, taking care not to burn the sauce. Warm the rice in a microwave or on the stovetop with a splash of water or extra coconut milk to keep it moist. This dish tastes fantastic even as leftovers—just as comforting as the day you made it.

FAQs

Can I use firm tofu instead of extra-firm for this recipe?

While extra-firm tofu is ideal for crispiness, firm tofu can work if pressed well. Just make sure to remove as much moisture as possible for best results.

Is there a way to make this recipe gluten-free?

Absolutely! Simply swap regular soy sauce for tamari, which is gluten-free, and double-check that your other ingredients are gluten-free too.

Can I use natural peanut butter instead of creamy?

You can, but natural peanut butter tends to be grainier and less smooth. If using it, warm the sauce gently and stir longer to achieve a creamy consistency.

What’s the best way to press tofu quickly if I’m short on time?

Use a tofu press device if you have one, or wrap tofu and place a heavy skillet on it for 15 minutes. It won’t be as dry as pressing longer, but it helps reduce moisture faster.

Can I add vegetables directly into the peanut sauce?

Definitely! Lightly steamed vegetables like broccoli or snap peas can be tossed into the sauce near the end of cooking to soak up flavor without losing their crunch.

Final Thoughts

This Peanut Tofu with Coconut Rice Recipe is a beautiful celebration of plant-based deliciousness that effortlessly combines texture, flavor, and comfort in one bowl. I absolutely love how easy it is to make yet so satisfying and nourishing. Whether you’re cooking for yourself, family, or friends, this recipe is sure to become a beloved staple in your kitchen. Give it a try and enjoy every flavorful bite!