Coconut Lime Tofu
Baked extra-firm tofu in coconut, ginger, garlic, and lime sauce, served with jasmine rice; oil and soy sauce are measured for each stage.
Ingredients
For the rice
- 1.5 cups jasmine rice (dry) dry measure; cook with package-directed water
- as needed water for rice, following its package
Tofu coating
- 375 grams extra firm tofu (1 block, cubed) drained, dried, and cut into ¾-inch cubes
- 1 tbsp avocado oil for tofu coating only
- 1 tbsp soy sauce for tofu coating, separate from sauce spoonful
- 1 tbsp cornstarch
Coconut lime sauce
- 1 tablespoon avocado oil additional oil for aromatics
- 1 each shallot (diced)
- 1 thumb ginger (minced) about 1 tablespoon after mincing
- 3 cloves garlic (minced)
- 13.5 oz full fat coconut milk (1 can)
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp paprika
- 2 each limes (juiced) juice gradually to taste after removing sauce from heat
- 1 handful cilantro (chopped)
Instructions
- Cook dry jasmine rice with packet-directed water. Heat oven to 400°F and arrange a lined rimmed tray.
- Coat dried tofu cubes with 1 tablespoon oil,1 tablespoon soy sauce, and cornstarch. Spread apart and bake 20–25 minutes.
- Warm another 1 tablespoon oil in a skillet and stir shallot, ginger, and garlic 1–2 minutes. Add coconut milk, the second soy sauce measure, syrup, and paprika; simmer 3–5 minutes.
- Fold baked tofu into sauce, remove heat, and add lime gradually to taste. Serve four bowls with cooked rice and cilantro.
Notes
Restores 1 tablespoon sauce oil separately from tofu oil. Two soy sauce tablespoons are separate measures. Dry rice cooking water follows its packet; cooking overlaps tofu baking. Add lime off heat to taste. When stored with rice, follow twenty-four-hour rice guidance and one reheating only.