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Peanut Tofu with Coconut Rice

Peanut Tofu with Coconut Rice for a Comforting Vegan Feast

Crispy Peanut Tofu with Creamy Coconut Rice is a comforting vegan dish, perfect for impressing guests or treating yourself to a delicious bowl of goodness.
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Prep Time 30 minutes
Cook Time 25 minutes
Pressing Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Extra-firm tofu Press well to remove moisture for optimal crispiness
  • 2 tablespoons Low sodium soy sauce Enhances flavor without overwhelming saltiness
  • 3 tablespoons Cornstarch Coats the tofu for a crunchy texture
For the Coconut Rice
  • 1 cup Uncooked white rice Jasmine or basmati preferred
  • 1 can Full fat coconut milk Adds richness to the rice
  • 1 cup Water Necessary for cooking the rice
  • 1 pinch Salt Enhances flavor
For the Peanut Sauce
  • 1/2 cup Creamy peanut butter Provides essential peanut flavor
  • 2 tablespoons Maple syrup Balances savoriness with sweetness
  • 1 teaspoon Fresh grated ginger Adds a zesty kick
  • 2 cloves Garlic, minced Provides aromatic depth
  • 2 tablespoons Fresh lime juice Adds acidity to the sauce
For Garnish and Extras
  • 1/4 cup Chopped cilantro Optional for freshness
  • 1/4 cup Peanuts Optional crunchy topping
  • 1 cup Steamed kale or broccoli Optional nutrient-boosting additions

Equipment

  • Oven
  • Baking sheet
  • medium pot
  • pan

Method
 

Step-by-Step Instructions
  1. Press the tofu by wrapping it in a clean towel, placing a plate on top, and letting it sit for about 30 minutes to 1 hour.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Slice the pressed tofu into 2-inch pieces, drizzle with soy sauce, and coat with cornstarch.
  4. Arrange tofu on the baking sheet, lightly spray with oil, and bake for 25 minutes, flipping halfway.
  5. In a pot, rinse rice, combine with coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 18 minutes until tender.
  6. In a pan, combine peanut butter, maple syrup, garlic, ginger, and lime juice. Cook over medium heat for 5 to 10 minutes until smooth.
  7. Fold the crispy tofu into the peanut sauce and serve over coconut rice, garnishing with cilantro and peanuts.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 18gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 15mg

Notes

Store leftovers separately in an airtight container for up to 3 days. Freeze baked tofu for up to 2 months and coconut rice for up to 1 month.

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