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Crispy coconut lime tofu served over jasmine rice in a white bowl, garnished with fresh cilantro and lime wedges

Coconut Lime Tofu

Crispy baked tofu smothered in a rich coconut milk sauce with zesty lime, ginger, and garlic, served over fluffy jasmine rice. Ready in 25 minutes and completely plant-based.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 592
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup jasmine rice dry
  • 375 g extra-firm tofu cubed, pressed to remove excess moisture
  • 2 tbsp avocado oil or olive oil divided — 1 tbsp for tofu, 1 tbsp for sauce
  • 2 tbsp soy sauce divided — 1 tbsp for tofu, 1 tbsp for sauce
  • 1 tbsp cornstarch or arrowroot or potato starch
  • 1 shallot diced
  • 1 thumb fresh ginger minced
  • 3 cloves garlic minced
  • 13.5 oz full-fat coconut milk 1 can
  • 1 tsp maple syrup
  • 1 tsp paprika
  • 2 limes juiced
  • 1 handful fresh cilantro chopped, for garnish

Equipment

  • Cutting board and sharp knife
  • Baking sheet
  • Parchment paper or reusable silicone sheet
  • Large pan
  • Rice cooker or pot

Method
 

  1. Cook jasmine rice according to package directions. Once it reaches a boil, reduce heat and keep covered on low while you prepare the tofu and sauce.
  2. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  3. In a bowl, toss cubed tofu with 1 tablespoon oil, 1 tablespoon soy sauce, and cornstarch until every piece is evenly coated. Spread in a single layer on the prepared baking sheet and bake for 20 minutes until crispy and golden on the edges. Alternatively, air fry at 400 degrees F for 10 to 12 minutes.
  4. While tofu bakes, heat 1 tablespoon oil in a large pan over medium heat. Add diced shallot, minced ginger, and garlic. Saute for 1 to 2 minutes, stirring often, until fragrant and the shallot is translucent.
  5. Pour in coconut milk, soy sauce, maple syrup, and paprika. Stir to combine and let simmer for 2 to 3 minutes until warmed through and slightly thickened.
  6. Add the baked tofu and fresh lime juice to the pan. Stir gently to coat every piece in the sauce.
  7. Finish with chopped cilantro and serve immediately over jasmine rice.

Notes

Use extra-firm tofu only for best crispy results. Press moisture out before cubing. For a soy-free version, swap tofu for drained chickpeas and use coconut aminos instead of soy sauce. Store tofu separately from the sauce for meal prep and re-crisp in the air fryer before serving.