Peanut Tofu with Coconut Rice
Dive into a harmonious blend of savory and sweet with this delightful Peanut Tofu and Coconut Rice dish. Golden, crispy baked tofu pieces are generously coated in a rich, creamy peanut sauce, perfectly complemented by fluffy, aromatic coconut rice. This vibrant meal is a plant-based powerhouse, offering a satisfying texture and an explosion of flavors that will transport your taste buds to a tropical paradise.
Prep Time
45 minutes (including tofu pressing time)
Cook Time
30-40 minutes
Total Time
1 hour 15 minutes to 1 hour 45 minutes
Servings
4 generous servings
Keywords
Peanut TofuCoconut RiceVegan RecipePlant-Based MealTofu DinnerAsian-InspiredCrispy TofuHealthy VeganEasy Tofu RecipeGluten-Free Option
Why This Recipe Delivers
- Unbelievably flavorful with a perfect balance of sweet, savory, and tangy notes.
- Features perfectly crispy baked tofu, a delightful contrast to the creamy sauce.
- A satisfying and nutrient-dense plant-based meal.
- Relatively quick to prepare, making it ideal for weeknight dinners.
- Offers a customizable experience with optional fresh garnishes and greens.
Ingredients
- Crispy Baked Tofu
- 2 blocks (approx. 794 g total) extra-firm tofu, pressed (2 x 14-ounce blocks)
- 45 ml (3 tablespoons) low sodium soy sauce (use tamari for gluten-free)
- 30 g (2 tablespoons) cornstarch
- Coconut Rice
- 200 g (1 cup) uncooked white rice
- 120 ml (1/2 cup) full-fat coconut milk
- 300 ml (1 1/4 cups) water
- 1 g (pinch) of salt
- Peanut Sauce
- 120 g (1/2 cup) creamy peanut butter
- 240 ml (1 cup) full-fat coconut milk
- 30 ml (2 tablespoons) low sodium soy sauce (use tamari for gluten-free)
- 30 ml (2 tablespoons) maple syrup
- 10 g (2 teaspoons) fresh grated ginger
- 2 garlic cloves, minced
- 30 ml (2 tablespoons) fresh lime juice (from approximately 1 lime)
- Optional for Serving
- Chopped fresh cilantro
- Roasted peanuts, chopped
- Steamed kale or broccoli florets
Instructions
- Prepare the tofu by pressing out excess water. Wrap each block of extra-firm tofu in several layers of paper towels or a clean kitchen towel. Place them on a plate, then position another plate or a flat pan on top, weighted down with heavy books or a cast-iron pan. Allow the tofu to press for at least 30 minutes, or ideally up to an hour, to ensure maximum crispiness. This step is crucial for achieving the desired texture; alternatively, purchase firm tofu sold in vacuum-sealed packs, which requires less pressing.
- Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier. Carefully slice the pressed tofu into uniform 5 cm (2 inch) squares or rectangles, ensuring they are of similar size for even cooking. Place the sliced tofu into a large mixing bowl. Drizzle the low sodium soy sauce over the tofu, gently tossing to coat each piece thoroughly. Next, sprinkle the cornstarch over the tofu and toss again, using your hands if preferred, until all pieces are lightly dusted. The cornstarch creates a superb crispy exterior when baked.
- Lightly spray the parchment-lined baking sheet with cooking oil. Arrange the tofu pieces in a single layer on the prepared sheet, ensuring there is space between each piece for air circulation, which is key to crisping. Lightly spray the tops of the tofu with a bit more oil. Bake for 25 minutes, or until the tofu is beautifully golden brown and crispy.
- While the tofu bakes, begin preparing the fragrant coconut rice. First, rinse the uncooked white rice under cold running water until the water runs clear. This removes excess starch, resulting in fluffier, less sticky rice. Transfer the rinsed rice to a medium-sized pot, then add the 120 ml (1/2 cup) of full-fat coconut milk, 300 ml (1 1/4 cups) of water, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 18 minutes. After 18 minutes, remove from heat and let it rest, covered, for another 5 minutes before fluffing with a fork.
- As the rice cooks, prepare the rich and creamy peanut sauce. In a separate large saucepan or skillet, combine the creamy peanut butter, the remaining 240 ml (1 cup) of full-fat coconut milk, low sodium soy sauce, maple syrup, fresh grated ginger, minced garlic, and fresh lime juice. Place the pan over medium heat. Stir constantly with a whisk or spoon until the sauce is completely smooth, creamy, and gently simmering, which typically takes about 5 to 10 minutes. The continuous stirring prevents the peanut butter from sticking and ensures a velvety texture.
- Once the tofu is finished baking and perfectly crispy, carefully transfer the hot tofu pieces directly into the pan with the simmering peanut sauce. Gently stir to ensure every piece of golden tofu is thoroughly coated in the luscious sauce. Serve immediately, spooning the sauced tofu generously over the fragrant coconut rice. For an added layer of texture and freshness, garnish with chopped fresh cilantro and roasted peanuts, and serve alongside steamed kale or broccoli if desired.
Tools You’ll Need
- Tofu press (optional, but highly recommended)
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Medium pot with lid (for rice)
- Large saucepan or skillet (for sauce)
- Whisk or spoon
- Sharp knife
- Measuring cups and spoons
- Grater (for ginger)
- Garlic press or knife (for mincing garlic)
- Citrus juicer (for lime)
Essential Success Tips
- Thoroughly press your tofu to achieve the crispiest texture; this is the most important step for non-soggy tofu.
- Do not overcrowd the baking sheet when baking tofu; ensure pieces are in a single layer with space in between.
- Rinse your rice until the water runs clear to prevent clumping and achieve perfectly fluffy grains.
- Stir the peanut sauce constantly over medium heat to prevent sticking and ensure a smooth, creamy consistency.
- Serve immediately after coating the tofu in sauce to enjoy the best texture and warmth.
Professional Cooking Secrets
- To elevate the ginger flavor in your peanut sauce, grate it finely using a microplane, then squeeze out the juice into the sauce, discarding the fibrous pulp. This provides pure ginger essence without any stringiness.
- For an extra layer of umami, consider adding a teaspoon of toasted sesame oil to the peanut sauce at the very end of cooking, just before combining with the tofu.
- If you have a bit of extra time, pan-frying the pressed, cornstarch-coated tofu in a neutral oil until golden on all sides before baking can yield an even more intensely crispy exterior.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Variations: For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the peanut sauce. You can also experiment with different vegetables like blanched green beans or bell peppers mixed in with the tofu at the end.
- Gluten-Free: Ensure to use tamari instead of regular soy sauce for a gluten-free version.
Frequently Asked Questions
Can I make this dish ahead of time?
While the peanut sauce and coconut rice can be prepared a day in advance, it is best to cook the tofu fresh and combine it with the sauce just before serving to maintain its crispy texture.
What kind of rice is best for coconut rice?
White rice, such as jasmine or basmati, works beautifully for coconut rice as it absorbs the flavors well and yields a fluffy texture. Brown rice can be used but will require more liquid and a longer cooking time.
How can I make the tofu even crispier?
The key is thorough pressing to remove as much water as possible. Baking at a slightly higher temperature for a shorter period, or even briefly pan-frying after baking, can enhance crispiness. Ensure your oven is fully preheated.
Nutrition Facts (Per Serving)
Calories: 650, Protein: 28g, Fat: 40g, Carbs: 55g, Fiber: 7g (approximate per serving)
Allergy Information
Contains peanuts, soy, and tree nuts (coconut). For a soy-free version, use coconut aminos instead of soy sauce. Always check ingredient labels for hidden allergens.
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