Description
A quick and flavorful vegan dish featuring tofu, coconut milk, and lime, perfect for busy weeknights.
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 (or yellow onion)
- 1 tbsp Ginger (or 1 tsp ground ginger)
- 3 cloves Garlic (or 1 tsp garlic powder)
- 1 can Coconut Milk (13.5 oz)
- 1 tsp Maple Syrup
- 1 tsp Paprika
- 2 whole Limes (juiced)
- 1 tbsp Cilantro (or parsley)
Instructions
- Cook the rice: Rinse 1 cup of jasmine rice under cold water, then combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, lower heat, cover and let simmer for 15-20 minutes.
- Prepare the tofu: Drain and press the tofu to remove moisture, pat dry, cut into cubes, and toss with cornstarch.
- Cook the tofu: Heat avocado oil in a frying pan over medium-high heat, add tofu cubes, and cook until golden and crispy, about 5-7 minutes.
- Sauté the veggies: In the same pan, add chopped shallot, ginger, and minced garlic; sauté for 2-3 minutes.
- Make the sauce: Stir in coconut milk, soy sauce, maple syrup, and paprika. Bring to a gentle simmer.
- Combine: Add the crispy tofu back to the pan, squeeze in lime juice, and cook for another 3-5 minutes.
- Serve: Fluff the rice and serve the coconut lime tofu over it, garnished with cilantro or parsley.
Notes
Serve with a salad or sautéed greens for added nutrition. Leftovers can be stored for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: coconut, tofu, vegan, quick meal, healthy dinner