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Peanut Tofu with Coconut Rice Recipe

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★★★★★

4.6 from 133 reviews

A flavorful and satisfying vegan dish featuring crispy baked peanut tofu served over creamy coconut rice, complemented by a rich and tangy peanut sauce. Perfect for a nutritious and comforting meal, garnished with fresh cilantro and crunchy peanuts.

Ingredients

Scale

Tofu

  • 2 (14-ounce) blocks extra-firm tofu, pressed
  • 3 tablespoons low sodium soy sauce (tamari for gluten free)
  • 2 tablespoons cornstarch

Coconut Rice

  • 1 cup uncooked white rice
  • 1/2 cup full fat coconut milk
  • 1 1/4 cups water
  • Pinch of salt

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1 cup full fat coconut milk
  • 2 tablespoons low sodium soy sauce (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)

Garnish and Sides

  • Chopped cilantro
  • Peanuts
  • Steamed kale or broccoli

Instructions

  1. Press the Tofu: Wrap the tofu blocks in paper towels, place a plate or pan on top, and add heavy books to apply pressure. Let it press for at least 30 minutes up to an hour to remove excess moisture. This step can be skipped if using firm tofu in a vacuum pack.
  2. Prepare Tofu for Baking: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the pressed tofu into 2-inch squares or rectangles. Place tofu in a large bowl, drizzle with soy sauce, and toss gently to coat. Sprinkle cornstarch over the tofu and toss again gently, preferably using your hands.
  3. Bake the Tofu: Lightly spray the parchment paper with oil. Spread the tofu pieces evenly on the baking sheet, spray the tops lightly with oil, and bake for 25 minutes until the tofu is crispy and lightly golden brown.
  4. Cook the Coconut Rice: While the tofu bakes, rinse the rice under cold water. In a medium pot, combine the rinsed rice, 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 the rice with a fork. Reserve the remaining 1 cup of coconut milk for the peanut sauce.
  5. Make the Peanut Sauce: In a large pan over medium heat, combine peanut butter, 1 cup coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and lime juice. Stir constantly until the sauce becomes smooth, creamy, and heated through, which should take about 5 to 10 minutes.
  6. Combine Tofu and Sauce: Once the tofu is done baking, carefully add it to the peanut sauce pan. Stir gently to coat all tofu pieces evenly with the sauce.
  7. Serve: Plate the coconut rice, top with the peanut tofu mixture, and garnish with chopped cilantro and peanuts. Add steamed kale or broccoli on the side as desired. Serve immediately for best texture and flavor.

Notes

  • Pressing tofu is key for crispiness but can be skipped if using pre-pressed firm tofu.
  • Tamari can be used instead of soy sauce for a gluten-free version.
  • Adjust the peanut sauce thickness by adding more coconut milk or peanut butter to your liking.
  • Steamed kale or broccoli add a healthy, fresh vegetable side to balance the richness of the dish.
  • Maple syrup adds a subtle sweetness; substitute with honey if not vegan.

Keywords: peanut tofu, coconut rice, vegan tofu recipe, baked tofu, peanut sauce, dairy free, plant based meal, Asian inspired vegan dish

Find it online: https://lieblingsmahlzeit.com/peanut-tofu-with-coconut-rice-recipe/