About the Recipe
This coconut lime tofu is creamy, bright, and full of flavor. Golden tofu is simmered in a coconut milk sauce with fresh lime, garlic, ginger, and a touch of heat. Add your favorite vegetables and serve it over jasmine or coconut rice.
Ingredients
For the Tofu
2 tbsp olive oil
1 (14–16 oz / 400 g) block extra-firm tofu, pressed and cut into cubes
Salt and black pepper, to taste
2 tbsp cornstarch (optional, for crispier tofu)
For the Coconut Lime Sauce
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1 can (13.5 oz / 400 ml) full-fat coconut milk
2 tbsp soy sauce or tamari
1 tbsp maple syrup or agave
Zest of 2 limes
Juice of 2 limes
1 tsp red pepper flakes (or to taste)
1 tsp curry powder (optional)
Salt and black pepper, to taste
Optional Add-Ins
2 cups baby spinach
1 red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 cup mushrooms
To Serve
Steamed jasmine rice or coconut rice
Fresh cilantro
Green onions, sliced
Lime wedges
Toasted sesame seeds
Chili oil or chili flakes
Preparation
Step 1
Pat the tofu dry. For extra crispy tofu, toss the cubes with the cornstarch until lightly coated.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook for 8–10 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate.
Step 3
Reduce the heat to medium. In the same pan, add the garlic and ginger and cook for 30–60 seconds, until fragrant.
Step 4
Pour in the coconut milk and stir in the soy sauce, maple syrup, lime zest, lime juice, red pepper flakes, and curry powder (if using). Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Step 5
If using vegetables, add them now. Cook until tender-crisp. Stir in the spinach during the last 1–2 minutes of cooking, just until wilted.
Step 6
Return the tofu to the pan and gently toss to coat in the coconut lime sauce. Simmer for 2–3 minutes, allowing the tofu to absorb the flavors.
Step 7
Taste and adjust the seasoning. Serve over jasmine or coconut rice and garnish with cilantro, green onions, sesame seeds, lime, and chili oil or chili flakes.