Cooked - Delicious Coconut Lime Tofu: A Quick Vegan Delight

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Delicious Coconut Lime Tofu: A Quick Vegan Delight

4.0

14 ounces Extra Firm Tofu (Cut into 1-inch cubes)

2 tablespoons Cornstarch (For coating)

1 tablespoon Avocado Oil (Can substitute olive oil)

2 tablespoons Soy Sauce (Use tamari for gluten-free)

1 can (14 ounces) Coconut Milk (Full-fat for richness)

2 tablespoons Maple Syrup (Or agave syrup)

1 teaspoon Paprika (Smoked paprika for deeper flavor)

1 unit Lime (Juice for brightness)

1 unit Shallot (Diced)

1 tablespoon Ginger (Minced)

3 cloves Garlic (Minced)

1 bunch Cilantro (Chopped)

1 cup Jasmine Rice (Cooked according to package)

Cook the Jasmine Rice: Rinse 1 cup of jasmine rice, combine with 1 ½ cups water, bring to boil, cover, reduce heat, simmer for 15 minutes.
Preheat and Prepare: Preheat oven to 400°F (200°C), line a baking sheet with parchment.
Prepare the Tofu: Press and cube tofu, combine with avocado oil, soy sauce, and cornstarch in a bowl, toss until coated.
Bake the Tofu: Spread tofu on baking sheet, bake for 20 minutes, flipping halfway.
Sauté the Aromatics: Heat remaining avocado oil in a skillet, add shallot, ginger, and garlic, sauté for 1-2 minutes.
Create the Sauce: Add coconut milk, soy sauce, maple syrup, and paprika to skillet, simmer for 3-4 minutes.
Combine Tofu and Sauce: Add baked tofu to sauce with lime juice, toss gently, cook for 2 more minutes.
Serve and Garnish: Serve over jasmine rice, top with cilantro, and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

CategoryTofu Dish

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 21 weeks ago

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