Description
A quick vegan delight with crispy tofu in a luscious coconut-lime sauce that’s both tangy and sweet.
Ingredients
Scale
- 1 cup Jasmine Rice
- 14 oz Extra Firm Tofu (cubed)
- 1 tbsp Avocado Oil
- 2 tbsp Soy Sauce
- 1 tbsp Cornstarch
- 1 medium Shallot
- 1 tbsp Ginger
- 3 cloves Garlic
- 1 can Coconut Milk (13.5 oz)
- 1 tsp Maple Syrup
- 1 tsp Paprika
- 2 whole Limes (juiced)
- 1 tbsp Cilantro
Instructions
- Cook the Jasmine Rice: Rinse 1 cup of jasmine rice under cold water until clear. Combine with 2 cups of water, bring to a boil, reduce heat to low, cover, and simmer for about 18-20 minutes. Fluff with a fork and set aside.
- Prepare the Tofu: Drain the tofu and press it gently between paper towels. Cut it into bite-sized cubes. Toss the tofu with 1 tbsp of cornstarch, salt, and pepper until coated.
- Sauté the Aromatics: Heat 1 tbsp of avocado oil in a skillet over medium-high heat. Add the chopped shallot and sauté for 2 minutes until translucent. Add grated ginger and minced garlic, stirring for another minute.
- Fry the Tofu: Add the coated tofu cubes to the skillet. Cook undisturbed for 3-4 minutes until golden-brown, then flip and fry for another 3-4 minutes until crispy.
- Create the Coconut Sauce: Pour in the coconut milk and stir in soy sauce, paprika, maple syrup, and lime juice. Cook for about 5-7 minutes until the sauce thickens slightly.
- Combine and Serve: Add the crispy tofu back to the skillet, mixing to coat with the sauce. Remove from heat and sprinkle with chopped cilantro.
- Final Touches: Taste and adjust seasonings if needed.
Notes
Serve over jasmine rice with extra lime zest and fresh cilantro. Can be paired with steamed greens or salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tofu, coconut, vegan, lime, quick dinner, Asian cuisine