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A fast, flavorful vegan dish featuring crispy tofu in a creamy, tangy coconut lime sauce served with jasmine rice or your favorite grain.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Jasmine Rice
  • 14 oz Extra Firm Tofu, cut into cubes
  • 1 tbsp Avocado Oil (or olive oil as a simple swap)
  • 2 tbsp Soy Sauce (gluten-free if needed)
  • 1 tbsp Cornstarch (arrowroot powder works as well)
  • 1 medium Shallot (yellow onion is fine too)
  • 1 tbsp Fresh Ginger (or 1 tsp ground ginger)
  • 3 cloves Garlic (or 1 tsp garlic powder)
  • 1 can Coconut Milk (13.5 oz, light for lower fat option)
  • 1 tsp Maple Syrup (agave syrup as alternative)
  • 1 tsp Paprika (smoky paprika optional)
  • Juice of 2 Limes (lemon juice can substitute)
  • 1 tbsp Fresh Cilantro (or parsley)

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear.
  2. Cook rice according to package directions until tender and fluffy.
  3. Drain 14 oz extra-firm tofu and press for at least 15 minutes to remove excess moisture.
  4. Cut pressed tofu into bite-sized cubes.
  5. Dice 1 medium shallot and mince 3 cloves garlic and 1 tbsp fresh ginger.
  6. Heat 1 tbsp avocado oil in a non-stick skillet over medium heat.
  7. Add diced shallot and cook 2–3 minutes until softened.
  8. Add minced garlic and ginger; cook 1 minute until fragrant.
  9. Add tofu cubes to skillet, sprinkle 1 tbsp cornstarch, toss gently to coat.
  10. Cook tofu undisturbed about 5 minutes to form golden crust, then flip to brown other sides.
  11. Pour 1 can coconut milk into pan, add 2 tbsp soy sauce, 1 tsp maple syrup, 1 tsp paprika, and juice of 2 limes; stir gently.
  12. Simmer tofu and sauce 5–7 minutes until sauce thickens and flavors meld.
  13. Taste and adjust seasoning (salt, sweetness, acidity, or spice) as needed.

Notes

Press tofu well to achieve crispiness., Cook over medium-high heat to develop golden crust without sogginess., Do not crowd tofu cubes in pan to avoid steaming instead of browning., Taste and adjust lime juice, salt, sweetness, or spice to balance flavors., Serve fresh and warm for best taste; cold tofu loses texture and flavor., Use extra-firm tofu only; silken tofu will not hold up., Gluten-free option by using gluten-free soy sauce., Swap veggies during sauce simmer for variety; bell peppers, broccoli, snap peas, carrots work well., Store leftovers in an airtight container in fridge up to 3 days., Freeze leftovers in freezer-safe container for up to 1 month., Reheat in oven at 350°F for 10-15 minutes, microwave in bursts, or stovetop with splash of water or oil.

  • Author: Ashley
  • Prep Time: 5 minutes (plus 15 minutes tofu pressing)
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350-400 calories per serving (estimate)
  • Fat: Approximately 15 grams per serving (estimate)
  • Carbohydrates: Approximately 45 grams per serving (estimate)
  • Protein: Approximately 20 grams per serving (estimate)