Peanut Tofu with Coconut Rice is a delicious 30 minute meal, perfect for busy weeknights when you don’t have much time to cook! The peanut sauce is to die for; kids and adults alike will swoon over it. Skip the delivery; this tastes so much better!

plate with peanut tofu and coconut rice

I think this peanut tofu with coconut rice is going to be your new best friend. Not only is it easy to make with simple ingredients you probably already have, but it’s INSANELY delicious. This peanut tofu tastes so much better than anything you can order out! Oh, and it can be ready in just about 30 minutes. Are you with me yet?

I’ll show you the best way to make this dish. It goes like this:

  1. Get the tofu baking in the oven.
  2. Once the tofu is in the oven, get your rice cooking.
  3. Once the rice is cooking, make the sauce.
  4. Once the tofu is done cooking, add to sauce.
  5. Serve and devour!!

peanut tofu with coconut rice on two plates with cilantro

How do you make crispy baked tofu?

Here is my fool-proof method for making delicious, crispy tofu.

Start with pressed tofu, and slice into 2 inch squares/rectangles. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the tofu to a large bowl, then pour 3 tablespoons of low sodium soy sauce (or tamari for gluten free) and toss to coat. Sprinkle on the cornstarch and gently toss. I always use my hands. Be very gentle, or the tofu will fall apart.

collage showing how to make tofu with soy sauce and cornstarch in bowl

Spray the parchment paper with oil. Place the tofu evenly on the parchment paper lined pan, spray the tops with oil and bake for about 25 minutes, until golden brown. There is no need to flip the tofu halfway.

tofu ready to go in oven on parchment paper

See how crispy the tofu gets? It amazes me every time!

crispy baked tofu, done for peanut tofu

Once the tofu is in the oven, make your rice.

For the coconut rice, you will use 1/2 cup of the canned full fat coconut milk. The rest of the milk will go in the peanut sauce (about 1 cup), so make sure to save it for the next step.

Rinse the rice, add to a pot with the coconut milk, water and a pinch of salt. Bring to a boil, then simmer for 18 minutes. Fluff with a fork when done. (See recipe card below for full amounts and instructions.)

coconut rice in pot, done cooking

Once the rice is cooking, make your peanut sauce.

Add all the sauce ingredients to a large saucepan, and stir until smooth and creamy. The sauce is amazingly tasty, and made with coconut milk, peanut butter, soy sauce, maple syrup, fresh ginger, garlic and lime juice.

collage of making peanut sauce for peanut tofu dish

When the tofu is done baking, add it to the peanut sauce and stir to coat. The rice should also be done by now.

peanut tofu in a pan with a silver spoon

Serve immediately with chopped cilantro, peanuts and perhaps some steamed kale or broccoli on the side, if desired. Enjoy!

Possible substitutions:

  • Swap unsweetened cashew, almond or soy milk for the full fat coconut milk if you want a lighter, less rich dish.
  • Use tempeh instead of tofu. For this, I would simply steam the tempeh on the stovetop, then add it to the peanut sauce.
  • Use brown rice instead of white.
  • For gluten free, make sure to use gluten free tamari.

plate with peanut tofu and coconut rice

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close up of peanut tofu with white rice

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plate with peanut tofu and coconut rice
4.89 stars (68 ratings)

Peanut Tofu with Coconut Rice

Peanut Tofu with Coconut Rice is a delicious 30 minute meal, perfect for busy weeknights when you don't have much time to cook! The peanut sauce is to die for; kids and adults alike will swoon over it. Skip the delivery; this tastes so much better!
Prep: 5 mins
Cook: 25 mins
Tofu Pressing: 30 mins
Total: 30 mins
Servings: 6 servings

Ingredients 
 

Crispy Baked Tofu

Coconut Rice

Peanut Sauce

Optional for serving

  • chopped cilantro, peanuts
  • steamed kale or broccoli

Instructions 

  • Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)
  • Preheat the oven to 400 degrees 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 on the soy sauce and toss gently to combine. Sprinkle on the cornstarch and toss to combine, gently (I always use my hands.)
  • Spray the parchment paper with oil. Arrange the tofu pieces evenly on the pan, spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown. 
  • Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. Bring to a boil, then let simmer for 18 minutes. Turn off the heat, and fluff with a fork. You will use the rest of the coconut milk for the peanut sauce.
  • Once the rice is cooking, make the peanut sauce: In a large pan, add all the sauce ingredients and turn the heat to medium. Stir constantly, until smooth and creamy, about 5-10 minutes. 
  • When the tofu is done baking, carefully add it to the pan with the sauce, and stir to coat the tofu pieces. Serve immediately over the coconut rice, sprinkling peanuts and cilantro on top, if desired. 

Notes

  1. May substitute unsweetened cashew, almond or soy milk for the full fat coconut milk, if desired. It won't be as delicious and creamy, but it will still taste good.
  2. For gluten free, make sure to use gluten free tamari instead of soy sauce.
  3. To avoid needing to press your tofu, buy the tofu NOT in water, but the extra firm tofu in vacuum sealed packs.

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 42g | Protein: 19g | Fat: 26g | Saturated Fat: 13g | Sodium: 639mg | Potassium: 542mg | Fiber: 2g | Sugar: 8g | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg
Course: Main Course
Cuisine: Thai
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

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Comments

  1. I added 1 tablespoon Sambal Oelek to the peanut butter sauce to give it a kick (if you don’t like spice, cut that way back), and garnished with shredded carrot, bean sprouts, a quarter chopped jalapeño pepper, and the coriander. Delicious!

    1. Your dish sounds beautiful and delicious! I’m so glad you loved the recipe! I appreciate your wonderful feedback!

  2. OMG I can’t get enough of this amazingly delicious recipe. It’s so packed full of peanut butter flavor and the tofu is baked to perfection, nice & crispy. I prefer my tofu pieces cut into smaller chunks and it worked just as well. 1 question, Nora… is there a healthier rice alternative? Do you think this would still taste good with wild rice, brown rice, or “Right Rice” (rice made from veggies?) Thanks as always for the epic recipes!!!♥

    1. I’m glad you are loving the recipe! As long as you like the rice, I think it would be great with any of the rice you suggested! Thank you for fabulous feedback!

  3. Recipe was delicious and quick to make. I added some sriracha to the sauce for a little kick and it turned out great! Agree on making extra sauce as well since it’s so good on any leftover rice. 

  4. This was so tasty! I misread the recipe and didn’t realize it called for 2 blocks of tofu so I made twice as much peanut sauce as needed, but I consider that the opposite of a problem 🙂
    I also used toasted buckwheat groats instead of rice because that’s what I had on hand, and it turned out to be a delicious combination because of the somewhat nutty flavor of buckwheat. Also served it with some sauteed mushrooms & roasted carrots and broccoli. Thanks, Nora!

    1. Hi Rose. I’m so glad you liked the recipe! Yes, extra peanut sauce is a good thing! Your meal sounds delicious! Thank you for your wonderful feedback and ideas!

  5. Came across this recipe after doing a google search for ideas of what I could make with what I had in my fridge at the moment. Wow, this recipe is absolutely amazing!! I only had one block of tofu not two, but it was still delicious and a bit extra saucy, which I liked!! Will definitely be making this again. Thank you!! 

    1. Hi Jennifer. You are welcome! I’m thrilled you loved the recipe, and were able to use ingredients you already had! Thank you for sharing your wonderful feedback!

  6. A1, top tier, absolutely delicious recipe but I’m not surprised. Everything Nora makes turns to gold. This was so good and can’t wait to make it over and over again. Thank you for all of the work you do to create and post these recipes. 

    1. Thank you so much for your amazing feedback, Elyce! I’m so happy you love my recipes 🙂 Happy cooking!

  7. This is my “go-to” recipe when I want to show guests how delicious and satisfying a vegetarian meal is. Everybody loves this recipe! I also make it often for my family as it is quick, easy and very flavorful.

    1. Hi Mary. I’m so glad you are enjoying the recipe, and sharing it! Thank you for your great feedback and review! Happy cooking!

  8. Delicious (as usual from Nora); made it tonight and my husband could not stop complimenting the dish.  It came together rather quick & will now be in our permanent rotation.

    1. Hi Elizabeth. I’m thrilled this will be part of your meal rotation! What wonderful things to say about the recipe! Thank you for sharing your feedback and review!

  9. This was delicious. One of only two tofu recipes my husband likes! I bought “natural” peanut butter that is impossible to make PB&J sandwiches with. It is particularly great in this recipe. Thanks Nora!

  10. Made this for dinner tonight for my whole family! I’m the only vegan, but my 14 year old said she was considering going vegan as well and asked for a vegan dinner, so this recipe was my pick. It was delicious! My husband and I have a favorite Thai restaurant we frequent on date nights and our go to appetizer is very similar in flavors to this. This was a hit! My only concern is no matter what I do, I can never quite get the tofu crispy. It was still yummy though! As always, thanks Nora! You’re the best!

    1. I’m glad you enjoyed the peanut tofu dish! If you want the tofu crispier, you could spray the tofu with oil as well before baking, or simply go make my Perfect Fried Tofu and use it here, that version gets super crispy.

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