Description

This Peanut Tofu with Coconut Rice is a delicious and wholesome vegan dish featuring crispy baked tofu coated in a creamy, flavorful peanut sauce, served over fragrant coconut-infused rice. Enhanced with fresh ginger, garlic, and lime, this recipe offers a perfect balance of savory, sweet, and tangy notes. Ideal for a nutritious and satisfying weeknight meal, it also pairs wonderfully with steamed greens like kale or broccoli.

Ingredients

Tofu

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

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)

For Serving

chopped cilantro
chopped peanuts
steamed kale or broccoli (optional)

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Instructions

Press the Tofu: Wrap the tofu blocks in paper towels and place a plate or pan on top. Add a couple of heavy books or weights to press out excess moisture. Let it press for at least 30 minutes or up to an hour. This step ensures a firmer texture for baking. Alternatively, use firm tofu from a vacuum pack to skip this step.
Prepare Tofu for Baking: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with oil. Slice the pressed tofu into 2-inch squares or rectangles. Place the tofu pieces in a large bowl, drizzle with soy sauce, and toss gently to combine. Sprinkle the cornstarch over the tofu and toss again lightly, using your hands if preferred, to coat evenly.
Bake the Tofu: Arrange the coated tofu pieces evenly on the prepared baking sheet. Lightly spray the tops with oil. Bake for 25 minutes or until the tofu is crispy and lightly golden brown, turning once halfway if desired for even crispiness.
Cook the Coconut Rice: While tofu bakes, rinse the uncooked rice under cold water until the water runs clear. 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 to a simmer, cover, and cook for 18 minutes. Turn off the heat and fluff the rice with a fork. Reserve the remaining coconut milk for the peanut sauce.
Make the Peanut Sauce: In a large pan over medium heat, combine peanut butter, 1 cup coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and lime juice. Stir constantly until the sauce is smooth, creamy, and heated through, about 5 to 10 minutes.
Combine Tofu and Sauce: When the tofu is baked, carefully add it into the pan with the peanut sauce. Stir gently to coat all tofu pieces evenly with the sauce.
Serve: Serve the peanut tofu immediately over the prepared coconut rice. Garnish with chopped peanuts and fresh cilantro. Optionally, add steamed kale or broccoli on the side for a complete meal.

Notes

Pressing tofu is key to achieving crispy baked tofu; do not skip if you prefer a firmer texture.
Use low sodium soy sauce or tamari to keep the dish balanced and avoid excess saltiness.
Make sure to rinse rice thoroughly to remove excess starch for fluffier coconut rice.
Adjust the sweetness and tanginess in the peanut sauce by varying the amount of maple syrup and lime juice to your taste.
This recipe can easily be made gluten-free by using tamari instead of soy sauce.
For extra crunch, toast additional peanuts to sprinkle on top before serving.
Steamed greens like kale or broccoli complement the dish with added nutrients and texture.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Inspired