Introduction

This Peanut Tofu with Coconut Rice is a deliciously creamy and satisfying plant-based meal that combines crispy tofu with a rich peanut sauce and fragrant coconut rice. It’s perfect for a comforting dinner that’s both flavorful and nutritious.

A white bowl filled with two main layers: on the left side, chunks of tofu covered in a smooth, light brown peanut sauce, sprinkled with small green herb leaves and light brown peanuts; on the right side, a mound of fluffy white rice with scattered chopped green herbs and a few peanuts on top. Two lime wedges are placed on the edge between the tofu and rice. The bowl sits on a white marbled surface, accompanied by a small white bowl of peanuts at the top right, a silver spoon with a dark handle on the right, and a light gray cloth on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (14-ounce) blocks extra-firm tofu, pressed
3 tablespoons low sodium soy sauce (use tamari for gluten free)
2 tablespoons cornstarch
1 cup uncooked white rice
1/2 cup full fat coconut milk
1 1/4 cups water
Pinch of salt
1/2 cup creamy peanut butter
1 cup full fat coconut milk
2 tablespoons low sodium soy sauce (use tamari for gluten free)
2 tablespoons maple syrup
2 teaspoons fresh grated ginger
2 garlic cloves, minced
2 tablespoons fresh lime juice (about 1 lime)
Chopped cilantro, for garnish
Peanuts, for garnish
Steamed kale or broccoli, for serving

Instructions

Step 1: Press the tofu by wrapping it in paper towels. Place a plate or pan on top and weigh it down with heavy books. Let it press for at least 30 minutes, up to an hour. (Alternatively, skip this by using firm tofu in vacuum packaging.)
Step 2: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Slice the tofu into 2-inch squares or rectangles and place in a large bowl. Drizzle soy sauce over the tofu and toss gently to coat. Sprinkle cornstarch over the tofu and toss gently again, using your hands if preferred.
Step 3: Lightly spray the parchment paper with oil. Arrange tofu pieces evenly on the baking sheet, spray the tops lightly with oil, and bake for 25 minutes until the tofu is crispy and golden brown.
Step 4: While tofu bakes, rinse the rice. Add it to a medium pot with 1/2 cup coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 18 minutes. Turn off the heat and fluff rice with a fork.
Step 5: In a large pan, combine peanut butter, remaining 1 cup coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and lime juice. Cook over medium heat, stirring constantly until smooth and creamy, about 5–10 minutes.
Step 6: Carefully add the baked tofu to the peanut sauce and stir gently to coat all pieces. Serve the peanut tofu over the coconut rice. Garnish with chopped cilantro and peanuts, and enjoy with steamed kale or broccoli.

Tips & Variations

For extra crispiness, flip the tofu halfway through baking.
Use gluten-free tamari to keep this dish gluten free.
Add chili flakes or sriracha to the peanut sauce for a spicy kick.
Try replacing white rice with jasmine or basmati rice for added aroma.
For a nut-free version, substitute peanut butter with sunflower seed butter.

Storage

Store leftover peanut tofu and coconut rice in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken when chilled—add a splash of water or coconut milk when reheating to loosen it.

How to Serve

A close-up view of a white bowl filled with two main layers: on the left side, chunks of light brown tofu covered in creamy peanut sauce sprinkled with green herbs and a few whole peanuts, and on the right side, a mound of white fluffy rice sprinkled with chopped herbs, garnished with a bright green lime wedge at the bottom right. In the foreground, a vintage silver fork holds a piece of tofu and white rice, topped with peanut sauce and green herbs, held by a woman's hand. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Extra-firm tofu works best for baking to keep the pieces intact and crispy. Soft tofu is too delicate and may fall apart during cooking.

Is this recipe suitable for meal prep?

Yes, this dish holds up well for meal prep. Keep tofu and rice separate until reheating to preserve texture, and add fresh garnishes just before serving.